Beef Stew (Gluten-Free, With A Lot Of Vegetables)


1 pound of Beef Stew (I used a little less than one pound)
1 bunch of radishes (there were 7 small radishes in my bunch)* I know this seems like an
1 bunch of celery – (I’d used a little from this bunch, and you really don’t need as much as I put in, but it wa
5 medium carrots (more or less)
4 cups Beef Stock (preferably home-made, if you use bought watch out for MSG and sodium)
1/4 cup red wine (I read many Beef Stew recipes and most included Re
2 tablespoons of Arrowroot powder mixed in a little water (this will thicken the


Wash your veggies.
Peel the carrots, and the outer layer off the onion.
Trim the ends off the radishes, the celery, and any bad places on the potato. You can peel the potato if you wish, I didn’t.
Chop all the veggies into big chunks.
Make sure all the stew meat is approximately the same size, so it will cook at the same rate.
Add all ingredients in the slow cooker.
Cook on low for 8-9 hours. (amount of liquid and time may have to be adjusted depending on the size of your slow cooker. I used a 3.5 quart oval cooker. I’m sure this would also work for a 4 quart cooker. You would need more liquid for a 6 quart cooker, and I’m not sure about the time, but I’m pretty sure it’d still take about 8 hours.)




You really don’t have to add as many veggies as I did. But I had them, and some were starting to wilt so I really wanted to make sure and use them. Some people are real purist about Beef Stew and say all you really need is Beef and Potatoes. I may have to try that sometime, but I really like that this is a one dish meal. All your veggies and everything are included in one pot.




Sunday, January 23, 2011 - 12:43pm


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