Thursday, September 22, 2011

It's a good day for Beef Stew in the Slow Cooker!

GFCF Beef Stew

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
8 medium carrots, peeled and cut into bite size slices
6 medium potatoes, peeled and cut into bite size pieces
1 medium onion, diced
5 tablespoons Minute Tapioca
4 tablespoons wheat free soy sauce
1 teaspoon sea salt
1/2 teaspoon pepper
2 bay leaves
5 cups of water - for more flavor use beef broth, I usually do.

In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.

Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.

Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove bay leaves before serving.

I add in extra root vegetables - whatever I have on hand - it is the only way I can get Andy to eat parsnips! Today I added in 2 parsnips and a few sunchokes.

1 comment:

Anonymous said...

As a gfcf teenager, i find this to be really nice, thanks