The Best Beef Stew
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 leaves
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup frozen peas
- 2 cloves of garlic minced
- 1 pieces
- 1 large onion, halved and cut from pole to pole into 1/8-
- 4 medium carrots, peeled and cut into 1-inch pieces (about
- 1/4 cup gluten free all purpose flour (or regular flour)
- 1 cup red wine (or 1 additional cup of beef broth)
- 3 cups gluten-free low-sodium chicken broth/stock or bee
- 4 springs thyme (or 1 1/2 teaspoons dry thyme)
- 4 ounces salt pork trimmed of excess fat
- 1 pound yukon gold potatoes cut into 1 inch chunks (i like to peel mine)
- Carbohydrate 100.589899536382 g
- Cholesterol 97.522359464 mg
- Fat 99.0566600178296 g
- Fiber 16.6804073401057 g
- Protein 22.591369539602 g
- Saturated Fat 34.4711485637059 g
- Serving Size 1 1 recipe (734g)
- Sodium 1802.90687796249 mg
- Sugar 83.9094921962766 g
- Trans Fat 4.74767669307857 g
- Calories 1374 calories
Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker. Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker. Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in the broth, bay leaves, thyme, and salt pork. Bring to simmer, then transfer to the slow-cooker.
