In case you are all wondering where I have been lately, I will give you a quick update. My craft room is overflowing with Wreaths and floral arrangements. Spring, Summer, Fall, Christmas. I have it all. There were a few craft shows I have already attended and several more to go. I have also been trying out my new "grass" free gluten free blends to try n perfect them before sharing, and taking life day by day.
Today's recipe that I'm sharing is sooooo delicious that I just know you are going to love it! I have to say that of all the beef stew recipes that I have tried over the years that this is definitely on the top of the list. Its creamy, tasty, hearty, and quite filling. It's a grouping of meat, potatoes, n veggies, all rolled into one. Well dumped into one I should say... Yum! All the ingredients in the recipe compliment each other so well, the amount of each are a perfect blend, with none overpowering one another. It has been raining here everyday this past week, and there has been a cool dampness in the air, so this was a perfect dish to make.
I made a few tweeks to the original recipe to save some time, but it did not affect the end results in any way. As you probably now realize I am a real "jump on the wagon" girl when it comes to saving time. Between family, crafts, my blog, and all the other things that life throws at you it's nice to have a dump n go recipe every so often. I must admit there is some prep work to this recipe, but believe me, it is worth all the effort involved! Serve with some tear apart crusty GF bread, and you have a meal boasting with flavor and taste. As always, I hope you will drop a comment and let me know what you think, or would like to learn.
Always,
Sharon
Ingredients:
1/4 cup GF flour (I used King Arthur's all purpose)
2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1 inch cubes ( hard fat removed )
( you can use 2 1/2 pounds of pre cut steak bites here if you wish to save time)
2 Tablespoons vegetable, or olive oil
1 1/2 cups water (up to 1 cup more if needed, but will not give you as thick of a gravy if used.)
2 large beef bouillon cubes
1 can condensed tomato soup, undiluted ( Walmart brand is GF )
3 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1 large onion sliced, OR 2 medium, sliced
2 large Russet potatoes peeled and cut into 1 1/2 inch pieces
3 medium carrots peeled and cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
8 ounces fresh mushrooms, sliced
3/4 cup frozen peas, thawed
Instructions:
Pour flour (1/4 cup) into a 1 gallon ziplock bag. Add meat and shake to evenly coat with flour.
Add the oil to a large skillet, preheat. Once the skillet and oil are hot, add the meat and brown in small batches without crowding. Place browned meat into the bottom of the crock pot.
While skillet is still hot, on low heat, add the 1 1 /2 cups of water and beef bouillon cubes. Scraping the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add the tomato soup, Italian seasonings, and black pepper
Pour this mixture into crockpot over the meat
Stack the onions, potatoes, carrots, and mushrooms, in this order on top of the beef. Cover and cook on low for 8 hours or until the beef and veggies are tender., Add the thawed peas during the last 20 to 30 minutes of cooking, stirring to combine all the layers at this point. This is a thick gravy based meal. Tender, moist, and oh so yummy!
I hope you enjoy this recipe as much as we did. Enjoy!
"Be joyful in hope, patient in affliction, and faithful in prayer."
Romans 12:12
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