Gluten Free Beef Stew
A healthier twist on a classic cold-weather meal! This gluten free beef stew is quite hearty and comforting, just perfect for fall and winter!
Servings: 4 people
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Slow Cooker
- 1 Ladle or Serving spoon
- 1 set of measuring spoons
- 1 measuring cup
Ingredients
- 3 tablespoon butter or coconut oil
- 1-1.5 lb stew meat (or any cut of meat, chopped up)
- 2 lbs potatoes chopped into bite sized pieces
- 2 carrots chopped into coins
- 1 large onion chopped
- 4 cloves garlic diced
- pepper to taste
- ½ tablespoon salt or to taste
- 5 cups broth
- 4 tablespoon arrowroot powder
- 6 tablespoon water
- 1 tablespoon rosemary optional
- ½ inch piece horseradish grated, optional for an extra kick
Instructions
- Heat the butter or oil in a skillet over medium heat.
- Chop the meat into bite sized pieces, if it isn't already. Place the flour in a bowl, and dredge the flour in it.
- Working in batches, place the meat in the skillet and fry on both sides, only about 30 seconds to 1 minute per side. When finish, place directly into the slow cooker.
- Add to the slow cooker the the potatoes, carrots, onions, garlic, salt, pepper, and broth into the slow cooker. Note: if your broth is bland, add any or all of the optional ingredients now.
- Place on high for 3-4 hours, or until the meat is cooked through and the veggies are tender.
- When finished, mix the arrowroot with water thoroughly. Slowly pour into the stew while quickly stirring so the stew will thicken. Note that you may not need to use the entire slurry, only add enough until the desired thickness is reached.
- Serve and enjoy!
