I grew up in Northern California where the winters were cold and they usually included snow. I played a lot of sports and the best thing was coming home from practice to a crackling fire and a nice warm, home cooked meal. The frigid air during winter time makes your body crave meals that will warm you from the inside out and my mom never failed to provide one for us.
One of my favorites that she made was beef stew. I loved how the ingredients just melted in my mouth after being slow cooked to perfection all day! Since the time that I was living at my parents house I’ve gone gluten free for multiple health reasons so I decided to make my moms stew gluten free! So shake the snow off of your boots (or not if you’re like me and live in Southern California) and lets get to cooking.
- 2 lbs boneless chuck or rump roast
- 2 Large Russet Potatoes
- 1 Medium Yellow Onion
- 1 Tblsp Minced Garlic
- 2 Cups Baby Carrots
- 1 Cup Frozen Peas
- 1 1/2 Cups Beef Stock (gluten free)
- 1/4 Cup Gluten Free All Purpose Flour
- Salt, Pepper
- Avocado/ Olive Oil
- Chop your beef into 1"-2" cubes, season with salt and pepper and coat in flour
- Brown the meat for about 2 minutes in a hot pan that has been drizzled with oil, transfer to the crockpot
- Chop and sauté the onions for 2-3 minutes, add in the minced garlic and carrots, transfer to the crockpot
- Peel and chop the potatoes into 1-2" cubes and transfer to the crockpot
- Pour 1 1/2 cups of beef stock over everything in the crockpot and mix together
- Cook on high for 6-7 hours or on low for 10 hours
- Towards the end of cooking add in your peas so they stay nice and crisp
- Serve and season with salt and pepper to taste
- And of course Enjoy your hard work!!!
Instructions with pictures because pictures make everything better!!
Begin by chopping the beef into small 1 inch cubes.
Roll the beef around in your gluten free flour until it is completely covered. Brown in a high heat pan for 2-3 minutes.
In the same pan sauté the onions, then add in the carrots and peas for about 1 minute at the end.
Peel and dice your potatoes into cubes.
Put everything in the crockpot and pour 1-2 cups of beef stock over the top. Cook on high for 4-6 hours or low for 6-10 hours.
Serve and enjoy!!!
xoxo The Wellness Paige