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!
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
Place all the ingredients in a crockpot or Instant Pot
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
Enjoy with some brown rice or cauliflower rice!