Wednesday, January 2, 2013

Warming Up New Year's with Beef Stew

The Best (Low-FODMAP) Slow Cooker Beef Stew Ever  /  Delicious as it Looks

I hope everyone had a lovely holiday season. I would have to say that I wish ours was better. My husband and I are both sick with head colds. Luckily we came down with them after getting our vacation project done: painting the bathroom and caulking the shower. So much for a nice, relaxing holiday. But the bathroom looks great and we are both on the mend. I wished we had enjoyed our holiday vacation more, but I am glad to get things back to normal.

Well, it's the new year and it's time to get back to sharing recipes. I thought New Year's would be the perfect time to make up a huge pot of beef stew. This recipe for beef stew is a low-FODMAP revamp of one I posted last year: The Best Slow Cooker Beef Stew Ever. Would the stew still taste fantastic leaving out the onion and subbing gluten-free flour for wheat flour? Absolutely! This is still the best beef stew ever, in my honest opinion.

Slow Cooker Beef Stew Vegetables and Herbs

First, chop up all of your veggies and throw them in the slow cooker. I had some mushrooms in the fridge, so I threw those in too. Also add the herbs and beef broth.

crushing dried rosemary with mortar and pestle

I use a mortar and pestle to crush the dried rosemary.

grass fed beef stew meat with flour, salt and pepper

Next, toss the stew meat with the gluten-free flour and salt and pepper. I put it all in a big storage bag and shake, making sure all the pieces of meat are coated. (Sorry, I don't have a picture of this, I got distracted and forgot!) I like to use grass-fed beef whenever possible. I usually look for it to go on sale.
Browning Beef Stew Meat

Heat the oil over medium-high heat in a large skillet. Add the meat, making sure not to crowd the pieces. You may have to do this in two batches, depending on the size of your skillet.

Browning Beef Stew Meat

Don't turn the pieces over until they are good and brown on the first side. Browning the meat is what really gives this stew such great flavor.

deglazing pan with red wine for beef stew

Once all sides of the meat have a nice brown crust on them, transfer to the slow cooker. While the skillet is still hot, add the 1/2 cup wine (or beef broth) and scrape up any brown bits. Transfer this to the slow cooker as well.

beef stew ready to slow cook

Mix it all up and turn the slow cooker on and cover. That's it! Here's the recipe:


The Best (Low-FODMAP) Slow Cooker Beef Stew Ever
*recipe updated 11/11/14
The Best (Low-FODMAP) Slow Cooker Beef Stew Ever  /  Delicious as it Looks
serves 8

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Ingredients

1 lb. red potatoes or 2 large russet baking potatoes, cubed (unpeeled)
4 medium carrots, peeled and coarsely chopped
3 ribs celery, coarsely chopped (or as tolerated)
1 tsp. dried parsley
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
4 cups (unsalted) Low-FODMAP Beef Broth

2 lbs. stew meat, cubed
2 Tbsp. all-purpose gluten-free flour (such as White Rice Flour Blend)
1 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
2 cloves garlic, peeled, kept whole and lightly crushed
1/2 cup dry red wine or beef broth
1/4 cup water
2 Tbsp. all-purpose gluten-free flour (such as White Rice Flour Blend)
salt and pepper taste
Directions
  1. To the slow cooker add the potatoes, carrots, celery, parsley, rosemary, thyme and beef broth.
  2. Place beef, 2 Tbsp. flour and salt and pepper in large resealable bag. Shake to coat beef. Heat olive oil in a large skillet over medium-high. Add the garlic and saute a couple of minutes, until fragrant, but before it starts to brown. Remove garlic and discard. Add beef stew meat and stir to brown evenly. Transfer beef to slow cooker and return skillet to heat. Deglaze the pan by adding the wine or beef broth and scraping up the browned bits. Pour this into the slow cooker as well.
  3. Stir well to combine all ingredient in the slow cooker. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
  4. 30 minutes before serving, combine the 1/4 cup water and 2 Tbsp. flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Add salt and pepper to taste. Serve.

2 comments:

  1. You know they updated it and said we can't even add garlic or onion whole and take them out later because they are water soluble. We can flavor the oil and use that. So for this I would recommend using garlic flavored oil to brown your meat and leave out the garlic.
    I think that will work just fine.
    I'm going to try it soon.
    Thanks for the recipe.

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    Replies
    1. Yes, you are correct and that is what I have done in this recipe (see step 2 of the directions: "Heat olive oil in a large skillet over medium-high. Add the garlic and saute a couple of minutes, until fragrant, but before it starts to brown. Remove garlic and discard.") Hope you like the recipe and thanks for your comment!

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