Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 161446 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

209,833Wine Reviews
161,446Members
30Seconds to join
Ad

Beef Stew - Slow Cooking Method for a Crock Pot - Gluten Free Option

Beef Stew - Slow Cooking Method for a Crock Pot - Gluten Free Option

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 ½ 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 beer if wine is not available
1 can diced tomatoes (28 oz.)
½ cup water (rinse out can with water)
¼ cup thickener of choice: flour, rice flour, potato start
½ tsp. Salt
Cracked pepper to taste
1 tsp. dried herb of choice (Italian, rosemary, thyme, mixed herbs)
2 tsp. Chilli powder

Herb dumplings: optional
 
1½ cups flour
1 tsp. Italian seasoning (mixed dry herbs)
1 tsp. baking powder
½ teaspoon salt
¼ cup frozen butter or margarine
¾ cup water

Prep for stew:

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.

Peel one onion and 2 carrots and cut into large chunks, set aside.

Wash and cut celery in large chunks, set aside.

Peel garlic cloves (use more garlic as desired) set aside - dicing not necessary

Rinse meat under cold water. Pat dry and remove visible fat & sinew and cut into large chunks about 1 inch square pieces.

In a large bowl combine flour and seasoning. Mix well. Add meat chunks and toss in seasoned flour. Mix until all meat is coated with flour & seasoning. Add all vegetables to meat and toss in the flour as well. Add floured meat and vegetables to the crock pot. Add tomatoes, wine, water & stir well. 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.

Procedure for Herb dumplings

In a bowl combine flour, baking powder, salt and herbs. Grate butter into flour mixture (or cut in with a pastry cutter) so that the butter is in tiny bits. Mix butter into flour mixture until all butter is evenly cut into flour (pea size). Add water and stir until just combined.

With a large spoon, drop golf ball size portions onto the top of your stew. (see photo)
Cover and continue to cook on stove top for 10 – 15 minutes more.


Complementary Wines: Sangiovese, Sherry Cream, Syrah

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Cooking Uncovered.


If you liked this recipe, you may also like these soups & stews and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Beringer Vineyards White Wine
Chardonnay 2013,
California ...

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 161,446 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award