Gluten Free Beef Stew

🧂 Ingredients

• ¼ cup gluten free all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon pepper
• 1 ½ pounds beef stew meat cut into 1 inch cubes

  From chuck roast or round roast
• 1 ½ cups gluten free beef broth
• 1 teaspoon Worchestershire sauce

  Or balsamic vinegar if allergic to fish
• 1 clove garlic, minced
• 1 bay leaf
• 4 large carrots, sliced into ½ inch thick slices
• 3 medium potatoes, cubed
• 2 onions, diced
• 1 stalk celery, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary

Instructions

• 1 In a small bowl, combine the flour, salt, paprika, and pepper. Put the meat in
  the slow cooker and add the flour mixture. Toss to coat evenly. Add the
  remaining ingredients and mix well.
• 2 Cover and cook on high for 4-6 hours or low for 10-12 hours.
• 3 In a small bowl, combine the flour, salt, paprika, and pepper. Add the meat to a
  mixing bowl and toss with the flour mixture until coated evenly.
• 4 Set the pressure cooker to the saute setting and add a tablespoon of olive oil.
  When the pot is hot, add half of the meat and brown on all sides. Remove from
  the pot, add another tablespoon of oil, and brown the remaining meat. Again,
  remove the meat from the pot. Add the broth to the pot and scrape the bits of
  flour and meat from the bottom of the pan. Turn the pressure cooker off. Add the
  meat, Worcestershire sauce (if using), garlic, bay leaf, carrots, potatoes,
  onions, celery, thyme, basil, parsley, and rosemary to the pot and stir well.
• 5 Select the manual setting on the pressure cooker and set to cook for 35 minutes.
  When done cooking, allow pressure to release naturally for 10 minutes. Remove
  the bay leaf and serve.

Nutrition Info