Slow Cooker Beef Stew
Equipment
Ingredients
- 3 pounds boneless chuck roast, cut into 1-inch pieces
- 3 1/2 cups low-sodium beef broth
- 3 tablespoons tomato paste
- 3 tablespoons gluten-free flour (or all-purpose flour)
- 1 yellow onion, diced
- 4 cloves fresh garlic, minced
- 2 cups carrots, peeled and sliced diagonally (4-5 carrots)
- 1 cup celery, cut into 1-inch pieces (about 4 stalks)
- 2 cups Yukon gold potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh sprigs of thyme
- 2 bay leaves
Instructions
- In a large mixing bowl, combine the beef broth, tomato paste, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well until all ingredients are well combined and set aside.
- In a large fry pan over medium-high heat, add one tablespoon avocado oil and the beef. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown the pieces of beef on all sides (about 1-2 minutes per side).
- Pour the beef into the slow cooker and top with the onions, garlic, carrots, celery, and potatoes.
- Pour the beef broth mixture in the slow cooker and top with the sprigs of thyme and bay leaves.
- Place the lid on the slow cooker and cook on LOW for 8 hours, or until the meat and veggies are fork tender.
- When the cooking time is up, discard the thyme and bay leaves. Serve the stew over egg noodles or in bread bowls. Enjoy!
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