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Slow Cooker Beef Stew

Gluten Free Inspired
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Equipment

  • 6-Quart Slow Cooker

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!