Sunday, February 26, 2017

{Gluten and Dairy Free} Stew in the Crockpot

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

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)

Mashed Potatoes

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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