Beef Stew – the “Clean” way

I love this recipe because it’s SUPER easy, yummy on a cold fall or winter evening & it isn’t filled with a bunch of ingredients you can’t pronounce.

When I was first trying to make Beef Stew, all I could find were recipes that started with cream of chicken soup or onion dip mix. When I looked at the ingredients in those products, I wasn’t down with it. So I was determined to make a beef stew recipe that was completely from scratch & totally yummy.

I think I aced it!

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Stew Meat (cut up into cubes) OR Soup Bones – 2 lbs (I like the Soup Bones Better)

2 Cups Chopped Carrots (lots of times I will you baby carrots)

1 Cup Chopped Celery

1 Onion Chopped or Frozen Pearl onions (about a cup)

3 Cloves Garlic minced

3 Tablespoons Tomato Paste

1 Tablespoon Worcestershire Sauce

1 teaspoon salt

3/4 teaspoon dried thyme or 1-2 fresh sprigs

1/2 teaspoon pepper

1/2 dried rosemary or 1 fresh sprig

1 Bay Leaf

1/4 Gluten Free Flour (I like Cup 4 Cup – Get it Here)

2-4 Cups Water or Bone Broth

1. Place all the ingredients in a crockpot or Instant Pot

2. Cook on low in a Crockpot for 6-8 hours or 3-4 hours on high OR you can cook it in an instant pot for about an hour

3. Enjoy with some brown rice or cauliflower rice!

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