Gluten Free Beef Stew Your Grandma Would Be Proud Of



Hey Mommies!

It’s winter and this is definitely the season for comfort food like this homemade gluten-free, organic beef stew I made in my crock pot. If you’re looking for an easy dinner to whip up, that may last you a couple of days, then this one is for you. It just calls for a little prep of the meat and veggies. Then you throw the ingredients in the crock pot and let it simmer boo. You’ll have 4-5 hours to tend to the kiddies or get things done around the house, so make sure you give yourself enough time so it’s ready  for dinner.

 Here’s my recipe. Hope you enjoy this meal as much as I have these

past two days–leftovers are a necessity. #Shecooks, but this mommy does not like slaving over the stove every day.


1 tablespoons organic, virgin coconut oil (or olive oil)

2 pounds of all natural lean beef stew meat, pre-cut into chunks

1-1/2 teaspoons sea salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1-1/2 cups of gluten free flour  (or all purpose flour)

2 tablespoons of salted butter (or unsalted)

3 cups filtered water (or beef stock) at room temperature

1 tablespoon of  fresh chopped parsley leaves (or dried)

2-3 medium sized organic potatoes, peeled and quartered

1 cup of organic, cut & peeled carrots

1 small organic onion, sliced

2 cloves of organic garlic, diced


Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the coconut oil (or oliveoil) to the pan. Add the diced onions and garlic to the warm oil. Place 1-1/2 cups of gluten free flour in a large ziplock bag (or bowl). Wash, then season the beef with salt, pepper and garlic powder (additional seasong is optional). Place the beef in the plastic bag, close and shake, making sure to cover the beef completely. Add the beef to the onions and garlic cooking on the stove. Cook the beef in the pan for about 2 or 3 minutes or until browned on both sides. Set the flour aside.

Add the butter, sauteed onions and garlic, and browned beef to the crock pot. Add the leftover flour, parsley, salt, pepper, and garlic powder. Pour water (or beef stock) over the ingredients. Cover the slow cooker and set the temperature to high. Cook for 2 hours, stirring frequently.  Add the potatoes and carrots and continue to cook the stew for another 2-3 hours. Periodically, check the tenderness of the meat and veggies, the thickness of the gravy (add water (or broth) to thin if necessary) and the taste (feel free to use additional herbs and spices to season to taste). Once done, serve immediately.

P.S. All of the ingredients listed were purchased at Trader Joe’s.

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