Thursday, January 12, 2012

Slow Cooker Beef Stew

I think everyone has there own version of beef stew.  This one is fantastic, you can play with the herbs that you add, or leave them out entirely depending on your taste preference or mood.  I was in the mood for rosemary and thyme this time, so that's what I have in the recipe.  This is enough to feed my family for 3 meals.  I freeze the leftovers and then just thaw and reheat for the subsequent meals...it saves me time and money.




Beef Stew
2-2 1/2 pounds beef stew meat, cut into 3/4" squares
salt and pepper
3-4 tablespoons canola oil
1/4 millet flour
1 onion, chopped
4 cloves garlic, minced
2 cups chopped carrots
2 cups chopped celery
3 cups chopped potatoes
4 cups beef broth (I used Pacific Foods brand, I've also used Imagine brand in the past)
2 tablespoons Worcestershire sauce
2 bay leafs
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
salt, to taste (depends on how salty your broth is)
1/4 cup tomato paste
2 tablespoons corn starch
2 tablespoons cold water

Heat oil in a skillet over medium-high to high heat.  Season meat with salt and pepper and toss in the flour to evenly coat.  Brown the meat in the skillet for 1-2 minutes on each side and place the meat into the slow cooker.  Add in the remaining ingredients, except for the corn starch and cold water.  Cook on low for 10 hours. Thirty minutes before serving time, mix together corn starch and water and add it to the stew.  Turn the heat up to high and cook until thickened. Season with additional salt and pepper, if needed.

This post is featured on Gluten-Free Wednesdays.

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