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Crock Pot Beef Stew
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day!
Servings 8
Calories 219kcal
Ingredients
- 1-1/2 lbs stew meat cut into bite sized pieces
- 1 lb white potatoes about 1 large potato, peeled then chopped
- 8 oz whole mushrooms cut into quarters or sixths if large
- 2 carrots chopped
- 2 ribs celery chopped
- 1 onion chopped
- 3 cloves garlic minced
- 3 Tablespoons tomato paste
- 1 Tablespoon gluten free Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 32 oz gluten free beef broth
- 1/4 cup gluten free flour or AP flour if not GF
- 1/2 cup frozen peas
Instructions
- Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is fall-apart tender.
- Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken as it cools). Stir in peas then let sit until heated through, 5 minutes, before serving.
Notes
- Leftovers, when cold, will be thick. Heat it up and if it's still too thick feel free to splash in beef broth to your desired level.
Nutrition
Calories: 219kcal | Carbohydrates: 20g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 853mg | Potassium: 863mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2721IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 3mg