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    Scott Adams

    Easy Beef Stew (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.



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    2 (or more) pounds lean stew meat
    1 roasted soup bone* for flavor
    1 can S & W Ready Cut diced tomatoes (or 4 diced fresh)
    4 large potatoes peeled and cubed
    4 carrots, peeled & sliced
    1 onion peeled & cubed
    2 ribs celery, sliced
    1 cup water
    Salt & pepper to taste
    2 cups frozen peas (or green beans), thawed

    Put all ingredients in crock pot except frozen peas. Cook on high (325F degrees) one hour, and then stir. Cook on low (225F) for 7 hours. You may want to stir it again half way through the cooking time. Add frozen peas & allow just enough time to heat through (5 or 10 minutes). Serve with gluten-free crackers or rolls. How easy is that?

    *A roasted soup bone, shank or beef neck bones adds a beefy flavor and makes the gravy a nice brown. I put the soup bone(s) in a small open baking pan & stick it in the oven at 350F for an hour or two. You dont have to roast the bone ahead of time and you can add it to the crock pot any time during cooking, just make sure to bury it in liquid so it forms the brown gravy.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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