I’ve tried stew many different ways but this basic recipe is simple, straightforward, and it’s always a hit. Did I mention that this recipe is gluten-free? Did I say crockpot? Never made beef stew? Maybe it’s time.
about 1.5 lbs of cubed beef stew meat
gluten-free low-sodium beef broth
bob’s red mill gluten-free all purpose flour
1 lb. carrots (we’re carrot freaks here), cut into 3/4″ pieces
large onion, chopped
pkg. of mushrooms, quartered into larger chunks
minced garlic (we’re also garlic freaks, so I use about 2 tbs)
about 1/2 cup of red wine
rice or potatoes
gallon sized baggie
plus about 2 more tbs. Whisk until it becomes lightly browned. Warning: I’m going to say “whisk” a lot. Slowly (while whisking) add a little of the beef broth. You want to whisk to be sure it isn’t lumpy.
Continue whisking as the mixture becomes thicker. Add the other can of beef broth and about 1/2 of a can of water. Whisk until smooth and pour into the crockpot over your beef and vegetable mixture. Add the wine and stir. Add your chopped carrots to the stew.
We alternate the next part because of family preferences:
If you want beef stew alone, add chopped, peeled potatoes.
If you want to serve it with rice, don’t add the potatoes.
If you’re feeling REALLY starchy, add the potatoes and serve your stew with rice.
Enjoy this with a delicious red wine and crusty bread.
Do you have a favorite stew recipe?