Well, it’s finally getting chilly in Los Angeles….yes that mean a dip into the 60’s. I can’t believe that I lived in New York City for 10+ years, I’ve lost my ability to handle cooler weather. Now that we are having this cooler weather, I decided to bring out the slow cooker and this week I made beef stew (I called in Beef Bourguignon in the video, but it’s more like a beef stew ;-)) and just had to share it. So, I made it live on Periscope on Monday, if you’re on Periscope please follow me so that you can catch my next live endeavor. You can find me at: https://www.periscope.tv/GFAvenger So the Periscope and the recipe are below.
- 2 lb cubed beef stew meat
- 1/2 cup gluten free flour I used King Arthur all purpose GF flour
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 cup red wine
- 1/4 cup finely chopped celery with a few minced leaves
- 2 tablespoon dried parsley
- 1 tablespoon thyme
- 4 cups beef broth
- 2 medium potatoes diced
- 2 carrots diced
- 2 onions diced
Put GF flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a cast iron skillet.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, add brown pieces to your slow cooker.
Add red wine to cast iron skillet to deglaze the pan. Add all liquid to slow cooker.
Add broth, potatoes, carrots, celery, onions and spices to slow cooker.
Cover and cook on high heat for 5 hours (stirring every 1 hour).