Sunday, February 26, 2017

{Gluten and Dairy Free} Stew in the Crockpot

Prep Time: 15 minutes
Slow cooker time: 8 hours on low

INGREDIENTS:
2/3 of a quart of Pacific Vegetable Broth

1 and 1/2 cups of mushrooms cubed

4 TBS Gluten-free flour (or arrowroot). I used brown rice flour

4 carrots cut into 1/4 inch rounds

1 small onion diced

2 tsp dry rosemary crumbled

1 TBS dried thyme

1 TBS ketchup

2 TBS dijon mustard

2 TBS gluten free Worcestshire sauce

2 TBS Pomegranate juice or 1 TBS basalmic vinegar

1 and 1/2 tsp salt

salt and pepper to taste

1 large steak cubed

McCormick's seasoning (if you can have soy)

optional:
Mashed Potatoes
peas


DIRECTIONS:
First, cube the steak. Put it in the crockpot with the prepared onions and carrots.  Sprinkle the herbs, salt, and pepper over the meat and veggies. Mix the broth in a separate bowl with the ketchup, dijon, gluten free flour and worcestershire sauce. Pour over the meat and veggies. Turn on low for 8 hours.   I served ours over mashed potatoes (I use olive oil, and unsweetened rice milk in my vegan potatoes). Top with frozen peas to cool it down.  Note: If you'd rather, you could cut up several potatoes and add it to the stew. I love it with the mashed. It almost has a gravy feel to it. I am posting this at Allergy Free Wednesdays.

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