Crock Pot Beef Stew
User Reviews
4.6
Crock Pot Beef Stew
Description
The Crock Pot Beef Stew relies on slow cooking beef stew meat with onion, carrots, potatoes, garlic, and a blend of Italian seasoning, oregano, paprika, and cayenne pepper for warmth. The addition of beef broth and full-bodied red wine enriches the liquid base. Cooking on low or high heat for several hours softens the meat until it is tender enough to shred with a fork.
Near the final two hours of cooking, a mixture of gluten-free flour and broth is stirred in to thicken the stew, giving it a heartier consistency. Once cooking completes, canned or frozen peas are gently folded in, preserving their bright color and texture. This slow and gradual cooking process allows flavors to concentrate and meld throughout the stew, resulting in savory depth with a combination of tender beef and softened vegetables.
The stew is suited to serve alongside bread and butter, offering a warming main course for cold days or hearty meals. It gains flavor when made in advance and reheated, making it practical for meal prep or leftovers.
Substitutions include using regular all-purpose flour or cornstarch if gluten-free ingredients are not necessary. Leftovers can be stored safely in the refrigerator up to a week, which supports convenience and longer enjoyment.
Ingredients
- 1 yellow onion finely chopped, medium
- 2 carrot peeled and chopped, large
- 5 potato peeled and chopped into large chunks, medium gold variety
- 4 cloves garlic minced
- 3 pounds beef stew meat
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano dried
- 1/2 teaspoon paprika
- Pinch cayenne pepper
- 1 teaspoon salt to taste, sea salt
- 3 cups beef broth
- 1 cup red wine such as Malbec or Cabernet Sauvignon, full bodied
- 1 cup peas canned or frozen
- 1/3 cup all-purpose flour gluten-free
Instructions
- Add all of the ingredients except for the peas and flour to a crock pot and stir well. Secure the lid on the crock pot and cook on Low Heat for 8 to 10 hours, or High Heat for 5 to 6 hours, until meat is very tender and shreds easily with a fork.
- When there is about 2 hours left of cooking, Add 1/3 cup of gluten-free all purpose flour to a small bowl. Ladle 1 cup of broth from the stew into the bowl and stir well. Pour the flour mixture into the crock pot with the stew and stir well. Cover the slow cooker with the lid again and continue cooking for the rest of the time. Once stew has finished cooking, add the canned or frozen peas and stir.
- The longer the stew sits after adding the flour mixture, the thicker it will become. Stew is always more flavorful the next day (and several days following prep), so if you are able to make it at least one day ahead of time, I would recommend doing so.
- Serve stew with choice of bread and butter.
Notes
- You can substitute regular all-purpose flour or a cornstarch slurry instead of gluten-free flour for thickening.
- Store leftover stew in an airtight container in the refrigerator for up to 7 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 391kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 46g | 92% |
| Fat | 10g | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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