I have been making this beef stew for many years, decades in fact. It’s a hearty meal simmered all day in the crock-pot, a real family favorite! Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.
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Ingredients:
- 1 lb. choice stew beef, cubed
- 2-3 extra large carrots, peeled and cut into thick coins
- 2 russet potatoes, skin on and cut into chunks
- 1 large sweet onion, cut into wedges
- 1/2 package crimini mushrooms, cut into quarters
- 3 garlic cloves, minced
- salt and pepper
- olive oil
- 1 can gluten free cream of mushroom soup
- 1 cup red wine
- 1 tsp. dry basil
- 2 bay leaves
- fresh Italian parsley
Preparation:
Before preparing any recipe I always go over the ingredient list to check for gluten. Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free. In this recipe, I have always used a can of cream of mushroom soup. Since many canned soups contain gluten, I shopped around before making my stew and found this one. It’s certified gluten free!
Now, let’s get started on the recipe. Set up your crock-pot, and a large stainless-steel skillet (not non-stick). Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning. This can be the difference between a mediocre stew and a great one. Whisk together the wine, cream of mushroom soup and dried basil.
Next, begin browning the ingredients in a small amount of olive oil. Start with the beef.
Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid). I did my beef in 2 batches.
Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.
Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!
Pour the liquid into the crock-pot and add more olive oil to the skillet. Begin browning the veggies, a few minutes each starting with the onions.
Continue with the mushrooms, followed by the potatoes and carrots.
As you brown the veggies, season with salt and pepper, and layer them in the crock-pot. Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.
Stir well, then cover and cook on low for 8 hours. Tick-tock.
Halfway through, stir the ingredients again. Looking good.
After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies. Serve in dinner bowls, with a sprinkle of fresh Italian parsley.
Notes ♪♫ I used Health Valley Cream of Mushroom Soup in this recipe. I love that it is both gluten free and organic, but when I have time I also make my own Mushroom Soup from scratch. You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.
