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Easy Beef Stew (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Valerie Wells.
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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