Crock Pot Beef Stew

Ingredients

1-1/2lbs stew meat, cut into bite sized pieces

1lb white potatoes (about 1 large potato,) peeled then chopped

8oz whole mushrooms, cut into quarters or sixths if large

2 carrots, chopped

2 ribs celery, chopped

1 onion, chopped

3 cloves garlic, minced

3 Tablespoons tomato paste

1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)

1 teaspoon salt

3/4 teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon dried rosemary

1 bay leaf

32oz gluten-free beef broth

1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)

1/2 cup frozen peas

Directions

Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.

Notes

I like Bob’s Red Mill Gluten-Free Sweet Rice Flour for thickening soups and sauces.