Slow Cooker Beef Stew With Mushrooms (Gluten Free)
Beef stew is one of those household favorites that seem to traverse the boundaries of many cultures around the world! Making Slow Cooker Beef Stew is an absolute life-saver when you need to make a hearty and comforting meal for the family but don’t have as much time as what’s typically required for traditional stovetop beef stew.
Ingredients
- 2-3 pounds boneless chuck roast, trimmed, cut into 1 ½ inch cubes
- 3 medium carrots, thick half moons
- 3 large Russet potatoes, ½ inch cubes
- ½ cup fresh or frozen green beans, trimmed and cut in half
- 8 oz cremini mushrooms, sliced thick
- 1 cup dry red wine, dry or any similar that you have on hand
- salt and black pepper to taste
- vegetable oil for cooking
- 1 large yellow onion, finely diced
- 5 large garlic cloves, minced
- 3 cups beef stock
- 2 bay leaves
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon oregano
- ½ teaspoon sweet paprika
- 3 tablespoons (heaping) tomato sauce , or 1 tablespoon tomato paste
- 1 ½ tablespoons gluten-free Worcestershire sauce
- ½ cup gluten-free blend flour, or All purpose flour for non gluten free
- Garnish with fresh parsley, oregano, green onions or chives
Instructions
- Prep the Meat. Start by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and black pepper.
- Heat vegetable oil in a heavy-bottomed large skillet over medium-high heat. Sear the beef 4–5 minutes per side until deeply golden brown.
- Work in batches so you don’t overcrowd the pan. Wipe the skillet clean if needed and add more oil before the next batch. Keep the heat steady and avoid overcooking.
- Transfer the seared chunks into 4.5 quart slow cooker along with the browned bits from the pan.
- Add the veggies (potatoes, carrots, mushrooms and onion). Sprinkle with spices.
- In a small bowl or measuring cup mix beef broth, tomato sauce and Worcestershire sauce. Pour in the slow cooker and add 2 bay leaves.
- Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary.
- Thicken the stew: Remove 2 cups of hot broth from the slow cooker. Whisk in ½ cup of all-purpose flour gradually until smooth and lump-free.
- Pour the slurry back into the slow cooker and stir gently. Add green beans and cook on HIGH for 15 minutes or LOW for 30 minutes. Taste and adjust seasoning if needed.
- Serve as it is or with a portion of rice or simple green salad.
Tried this recipe?Let us know how it was!