Crockpot Beef Stew - Gluten Free

Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day! This recipe is easily made gluten-free with simple substitutions.

This recipe contains beef (stew meat), potatoes, mushrooms, carrots, celery, onions, garlic (fresh), tomato paste, worcestershire, salt, thyme (dried), black pepper, rosemary leaves, bay leaves, beef broth, flour (gluten free), peas (green, frozen)

8 Servings

Prep time: 25 min

Cook time: 5 hr +

Ingredients:

• 1 1/2 lb. stew beef
• 1 lb. white potatoes, peeled and chopped
• 8 oz. mushrooms, cut into quarters
• 2 whole carrots, chopped
• 2 celery stalks, chopped
• 1 whole onion, chopped
• 3 clove(s) fresh garlic cloves, minced
• 3 tbsp. tomato paste
• 1 tbsp. worcestershire sauce, gluten free
• 1 tsp. salt
• 3/4 tsp. dried thyme
• 1/2 tsp. pepper
• 1/2 tsp. dried rosemary
• 1 whole bay leaf
• 32 oz. beef broth, gluten free
• 1/4 cup(s) flour, gluten free
• 1/2 cup(s) peas, frozen

Instructions:

• 1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6 quart slow cooker.
• 2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)
• 3. Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.) Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low fat cheese if desired!