Beef Stew - slow cooking method for a crock pot (gluten free)

Recipe Title:  Beef Stew - slow cooking method for a crock pot (gluten free) click here to go to my YouTube video of this recipe

You have options for cooking time. If at home in the early morning for an hour or two, turn the crock pot to high but before you leave for work it HAS TO BE TURNED TO LOW or the stew will dry out. 2nd option is to start on low as I did and when you get home from work turn the heat up to high for one or two hours. Both options work well. This recipe was inspired by my sons David & Jonathan and also by the best ‘MacBook Pro’ trainer in the world, Jono, from the ‘Apple’ store at Metrotown. Thanks boys for inspiring me to put this recipe to video.

Created By: Miriam Borys 

Yield: 4 hearty servings

Ingredients:

2 cups beef chunks (cut from an eye of round beef roast) approximately .5 kg. or approximately 1 lb. (if       you want to add more meat to this recipe please go ahead)
6 new potatoes - cut in quarters (medium sized – white or red  skinned) If using russets they will have to be peeled
1 onion
2 carrots - diced in ½ inch to ¾ inch chunks
2 celery stalks
6 garlic cloves - leave whole but peeled
½ cup red wine or beef if wine is not available
1 can diced tomatoes (28 oz.)
½ cup water (rinse out can with water)
1/4 cup thickener of choice: flour, rice flour, potato start ( I used potato start and it works well)
½  tsp. Salt
Cracked pepper to taste
1 tsp.           dried herb of choice (Italian, rosemary, thyme, mixed herbs)
2 tsp. Chili powder

Prep: 

The night before you are turning your crock pot on for the day prepare the following meat, vegetables & spices & store in your fridge overnight. In the morning as you leave for work place the ceramic insert (full of your stew mixture) into the electric holder. This is such a time saver and allows for a meal to be ready at the end of your work day.

1. Peel one onion and cut into large chunks, set aside
2. Peel 2 carrots and cut into large chunks, set aside
3. Wash and cut celery in large chunks, set aside
4. Peel garlic cloves (use more garlic is desired)  set aside - dicing not necessary 
5. Rinse meat under cold water. Pat dry and remove visible fat & sinew and cut into large chunks (see photo) about 1 inch square pieces. 
6. In a large bowl combine flour and seasoning. Mix well.
7. Add meat chunks and toss in seasoned flour. Mix until all meat is coated with flour & seasoning
8. Add all vegetables to meat and toss in the flour as well.
9. Add floured meat and vegetables to the crock pot.
10. Add tomatoes, wine, water & stir well.
11. Cover and cook all day. I turned the crock pot on low at 7 am and when I returned home from work at 4pm I turned it to high for 1 hour. If making dumplings the stew should be on high so that the stew is near boiling point.

Herb dumplings: optional 

1 ½ cups flour
1 tsp. Italian seasoning (mixed dry herbs)
1 tsp. baking powder
¼ cup frozen butter or margarine
¾ cup water

1. In a bowl combine flour, baking powder, salt and herbs. 
2. Grate butter into flour mixture (or cut in with a pastry cutter) so that the butter is in tiny bits.
3. Mix butter into flour mixture until all butter is evenly cut into flour (pea size). 
4. Add water and stir until just combined. 
5. With a large spoon, drop golf ball portions onto the top of your stew. (see photo)



 a gluten free option for thickening

6. Cover and continue to cook in the crock pot for 20-30 minutes more.

main ingredients 

add canned tomatoes to flour coated meat
and vegetables

chilli powder