Crockpot Beef Stew From Scratch (Gluten Free)

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This classic beef stew recipe is made from scratch, but has a few optional short cuts. It is packed with flavor and is very hearty. You will want to pull out those Crockpots for this one, it is sure to be a family favorite!

My favorite vegetables to use are cauliflower, green beans, and carrots. And of course you have to have potatoes. I often will use frozen vegetables to save on prep time, they work just as well. However, note that the cauliflower breaks down more if you use frozen.

You will need a variety of seasonings, herbs, and liquid ingredients to make that classic beef stew flavor. I love to use bone broth for added protein. Worcestershire sauce, garlic and onion powder, dried thyme, rosemary and parsley, salt and pepper, and optional fresh thyme and rosemary will be your other ingredients. I highly recommend using ground dried rosemary if you don't like the "pineneedle" like texture.

You will want to brown your meat in a frying pan with some oil before adding it. You do not need to fully cook the meat, just brown it slightly. This seals in the juices of the meat.

Chop up all your veggies and potatoes then add them to your crockpot. Then add your liquids, followed by your herbs and seasonings. Once the meat is browned, add it to the rest of the ingredients and stir so everything is mixed in. Set your crockpot on low for about 8-10 hours.

With about 1 to 2 hours to go, mix together your cornstarch with water, then slowly add it to your stew while whisking in order to prevent clumping. Mix everything well and turn it up to high heat to simmer and thicken for the rest of the time.

The beef should be tender and break apart easily, and all the veggies should be soft when poked. Remove the stems of rosemary and thyme if you added them.

Dish up and let it cool for a few minutes, it will be very hot. Enjoy with my tasty Quick Beer Bread Recipe.

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Ingredients

[Serves 8-10]

2 lbs stew beef

Salt and pepper to taste for beef

1-2 Tbsp oil for pan

2 cups sliced carrots fresh or frozen

2 cups chopped green beans fresh or frozen

2 cups cauliflower florets fresh or frozen*

3-4 cups peeled and diced potatoes (I like to use russet)

32 ounces beef bone broth (or regular beef broth)

2 cups water

2 tsp worcestershire sauce

Roughly 1/2 cup cornstarch mixed with 1/2 cup water (may need to add more, depending on if the stew thickens to your liking)

1 tsp onion powder

1 tsp dried parsley

1 tsp dried thyme

1/2 tsp dried ground rosemary**

2 tsp salt

1/2 tsp pepper

Optional

2 stems fresh rosemary

2 stems fresh thyme

Directions

1. Start by preparing your vegetables. Peel then chop your carrots into coins. Chop your green beans into inch long pieces. Break your cauliflower into florets. And peel then dice your potatoes into small bite sized pieces. Add all of these to a large crockpot.

2. Now add your broth, water, and worcestershire sauce.

3. Next add your dry seasonings.

4. Now for the beef, make sure to cut it up into small bite sized pieces.

5. Heat a large skillet with some oil on medium-high heat. Then add your beef and season it with salt and pepper to taste. You do not need to fully cook the meat, just brown it slightly. This seals in the juices of the meat.

6. Once browned, add your beef to the rest of the ingredients and stir so everything is mixed in. Set your Crockpot to low for about 8-10 hours. If you use frozen vegetables it will take the longer time.

7. With about 1 to 2 hours to go, mix together your cornstarch with water, then slowly add it to your stew while whisking in order to prevent clumping. Mix everything well and turn it up to high heat to simmer in order to thicken for the rest of the time. If it is not thickening, add 1-2 tablespoons more of cornstach mixed with water until it reaches the thickness you like.

8. When done the beef should be tender and break apart easily, and all the veggies should be soft when poked with a fork. Remove the stems of rosemary and thyme if you added them.

9. Dish up and let it cool for a few minutes, it will be very hot. Enjoy with my tasty Quick Beer Bread Recipe.

*If using frozen, note that the cauliflower tends to cook down a lot, you may want to add them about halfway into cooking if possible. If you are not a fan of cauliflower, you can add 1 additonal cup of carrots and 1 of green beans.

**I highly recommend using ground dried rosemary if you don't like the "pineneedle" like texture.

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