My first recipe from Carrie’s Gluten-Free Slow Cooker cookbook was a success!
I decided to start off with something simple, the Basic Beef Stew (p. 127). It was fairly simple to put together as it didn’t require a lot of ingredients, plus I recruited Hubs to chop the potatoes and veggies while I prepped and browned the beef (his knife skills far outshine my own).
The recipe called for cubed chuck steak, but I took a shortcut from the store and picked up a package of already cut stew meat on sale.
To prep the meat, I just mixed up brown rice flour and seasonings in a bag and tossed in the chunks until they were evenly coated, then browned them in some oil. Afterwards, the onions went into the skillet for a little softening.
I then added the beef and onions to the slow cooker and topped them with the potatoes, carrots and celery.
Next up, a carton of beef broth and a splash of red wine.
After six hours on low, the stew was ready! Hubs ate his on top of egg noodles, and I served mine with a gluten-free corn muffin on the side.
Verdict? A classic, flavorful rich beef stew that will definitely be on the menu again this winter!
Tips – if you use low-sodium beef broth like I did, you might need to add a little bit of salt. And if your cooker is smaller than 6 quarts, I would recommend halving the recipe as it filled my large cooker nearly to the top.
Now, you might be wondering, so where is the recipe? I’m not posting it because it’s not mine to share, you’ll have to get Carrie’s cookbook for all the details. However, Carrie has generously offered to allow me to share my favorite recipe at the end of this week, so you will get a little sneak preview.
Not only that, she’s even going to give away one of her cookbooks to one lucky Spoonful reader! I’ll be posting the entry form at the end of the week, so be sure to check back for your chance to win your very own copy.
Hawaiian chicken on the menu for tonight! I wish you could smell my house right now