Gluten Free Slow Cooker Beef Stew Recipe 415 Food

EASY BEEF STEW {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Turn on the Instant Pot to the saute function and add the olive oil.
• Add the cubed beef to the Instant Pot and brown the meat on both sides.
• Add the gluten-free Worcestershire sauce, apple cider vinegar, and tomato paste to the beef and stir to combine.
• Sprinkle the thyme, sage, onion powder, garlic powder, and salt over the meat and stir to combine.
• Pour the gluten-free beef broth into the pot.
• Add the carrots, celery, and potatoes to the Instant Pot and stir to combine.
• Place the lid on the Instant Pot and turn the vent to sealing.
• Set on meat/stew setting or on manual for 35 minutes.
• Once the timer goes off, release the pressure manually. Carefully remove the top.
• In a small bowl, whisk together the cornstarch and water to make a cornstarch slurry. Stir the cornstarch slurry mixture into the pot.
• Stir in the frozen peas and press the sautee button and cook for another 5-10 minutes or until peas are cooked and sauce is thickened.
• Allow the stew to cool for 5 -10 minutes. Serve and enjoy!
• Store leftovers in an air-tight container in the refrigerator.
• Reheat leftovers in the microwave or on the stovetop.

SLOW COOKER BEEF STEW: WHOLE30, PALEO, GLUTEN-FREE

Steps:

• Place in all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.
• Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.
• Add any additional salt to taste, and serve with additional chopped parsley if desired.

GLUTEN FREE BEEF STEW

Steps:

• Salt and pepper the beef and add it to the instant pot.
• Turn the setting to saute and sear the meat until its brown.
• Add the beef broth, chopped veggies, and tomato paste. Drizzle the top with red wine.
• Stir until combined.
• Top with fresh rosemary and a bay leaf.
• Turn the setting to "pressure cook" or "stew" and set the timer for 30 minutes. Once it's done, manually release the steam.
• Add additional salt and pepper to taste.
• Serve hot.

SLOW COOKER BEEF STEW (GLUTEN FREE).

Steps:

• Place the beef cubes, chopped onion, carrots, celery, and potatoes in a slow cooker.
• Add the minced garlic, salt, pepper, garlic powder, and onion powder to the slow cooker. Pour 3 1/2 cups of beef broth over the ingredients.
• Place the lid on the slow cooker, and cook for 7-8 hours on low heat.
• Towards the end of the cooking time, whisk the cornstarch into the 1/4 cup beef broth. Pour this mixture into the slow cooker and stir. Allow to cook for another 20 minutes or so to thicken the stew.
• Top with fresh parsley if desired. Serve with gluten free bread or crackers.

GLUTEN-FREE SLOW-COOKER BEEF STEW RECIPE - (4.1/5)

Steps:

• Place the beef in the slow cooker. In a small bowl mix together flour, salt, pepper and pour over meat. Stir to coat meat with flour mixture. Stir in garlic, bayleaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery, if desired. Cover and cook on low setting for 10 to 12 hours, or high for 4 to 6 hours.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.