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Monday, November 21, 2016

# beef # crockpot

Hearty Crockpot Beef Stew #SecretRecipeClub

Hearty Crockpot Beef Stew is a filling and comforting meal that couldn't be easier to make. Just toss everything into the crockpot and let it do all the work. And the best part? This delicious stew is gluten free!

Hearty Crockpot Beef Stew

I found this delicious recipe from my assignment for this month's Secret Recipe Club. Loving Life is run by Kirstin, a woman of faith who lives with her husband in Southwest Washington, and loves to garden, read, and cook in her spare time.


I found quite a few recipes I wanted to try on her blog, such as Chocolate Quinoa Cookies, Peanut Butter Pound Cake, Quinoa and Veggie Bowl, and Baked Chicken Chimichangas to name just a few. But as soon as I seen her Hearty Crockpot Beef Stew, I knew I had found my recipe. Even though I am in Texas right now traveling, it has been chilly, so I knew I wanted something warm and filling. Beef stew does that perfectly, and this version couldn't be easier to make.

Gluten Free Beef Stew

If you're looking for a hearty and easy recipe, that will warm you up on those chilly Fall and Winter nights, then this Beef Stew is for you.

Sadly this is the last group C reveal for the Secret Recipe Club. After more than 5 years, the club is closing it's doors. I've had so much fun being a part of this group and meeting so many great food bloggers. I will dearly miss our monthly party's.

Craving more? Stay in touch on Instagram, Pinterest, and Facebook for new post updates and more.

Hearty Crockpot Beef Stew


Ingredients

1 1/2 pounds beef stew meat, cubed
6-8 small yellow potatoes, quartered
3-4 carrots, sliced into coins
1 small bag frozen pearl onions (1 large onion, diced, may be substituted)
2 stalks celery, diced
3-4 cloves garlic, minced
1 teaspoon each of thyme, oregano, salt and pepper
4 cups beef broth
1 tablespoon Worcestershire sauce
1/2 small bag frozen peas
1/8 cup corn starch
1 cup warm water
Fresh parsley to taste, chopped (optional)

Directions

Place stew meat in the bottom of a 6 quart crock pot.
Layer potatoes, carrots, onion, celery, and garlic over the beef.
Sprinkle thyme, oregano, salt and pepper over vegetables.
Pour in broth and Worcestershire sauce.
Cover with lid and cook on low for 7-8 hours, or until beef is tender, adding peas during the last hour of cooking..
Whisk together cornstarch and water, and add to the crockpot, stirring gently to combine.
Replace lid and allow stew to continue cooking 5 minutes more.
Stir gently again and serve, topped with fresh chopped parsley if desired.

Print Recipe

*I adapted Kirstin's recipe slightly by leaving out the mushrooms, corn, and wine due to allergies and taste preferences, and made it gluten free by using cornstarch instead of flour.





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9 comments:

  1. Glad you liked it. It's been getting colder here in Washington and I've been thinking beef stew might need to go on my menu again soon.

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    1. It's a winner Kirstin, and will be appearing on our menu often this winter.

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  2. Replies
    1. It's delicious Jamie, and so easy to make!

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  3. This is absolutely perfect April, warm, comforting, and filling, just what we need as we say good bye to the SRC. It has been a pleasure working with you April and I will miss seeing your smiling face every month as we explore and share new blogs. <3 my friend!

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  4. I love beef stew and this one looks delicious! Great SRC recipe!

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  5. sounds like a great dinner! loved having your blog this month :)

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  6. Such a delicious hearty stew for the cool nights we have been having. Love all the veggies. Great last pick!

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  7. That looks like just the meal for a nice cozy night!

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