Gluten Free Crock Pot Beef stew

 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

Shrimp Quinoa Bowl

 This Shrimp Quinoa Bowl recipe makes  just enough for two. Its filling AND delicious! Since there is just my husband and I living at home, and he's not fond of leftovers, it's a perfect dish for us. If you have a larger family you can double, or even triple the ingredients easely.

I'm really hooked on quinoa lately It's filling, hearty, and keeps me full longer so I don't find myself snacking as much. It's also not in the grass family so that in itself is a huge plus in my book!

 It only takes about 10 minutes to make so its ideal if you are in a hurry and have a busy schedule. The combination of the flavors create a vibrant and balanced meal.. It's also healthy, because shrimp is a great source of lean protein. The bulk of the quinoa keeps you feeling full longer and is a great change from rice, although you can switch and use rice if you prefer.

The recipe calls for precooked frozen, deveined shrimp. There are so many sizes on the market I will share with you how to select the different varieties for the recipe.

For this recipe you will need:

JUMBO SHRIMP: 10 to 12 Jumbo shrimp to make up the 8 ounces

LARGE SHRIMP: You will need approximately 16 to 18 pieces

MEDIUM SHRIMP: Aim for about 20 to 22 to reach the 4 ounce mark

SMALL SHRIMP: Approximately 24 to 30

If you have a scale to measure the weight it's much easier than standing and counting.... 

2 servings                                                                               

1/2 cup uncooked quinoa                                                       

1 cup water                                                                             

2 medium cloves garlic chopped                                            

1/2 teas salt                                                                             

1/2 teas course black pepper                                                  

1/4 teas sugar                                                                          

4 Tbsp white wine vinegar                                                      

3 Tbsp olive oil                                                                       

1/2 medium red bell pepper chopped ( 3oz)                           

1/2 medium cucumber chopped  (2 oz )                                 

1/2 cup frozen peas thawed                                                    

2 green onions sliced (seperate the white n green parts)       

12 med to large cooked shrimp                                              

2 Tbsp thinly sliced fresh basil                                               

Important Note!  Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe 

1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1 quart saucepan over medium high heat.  Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed , about 15 minutes.

2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.

3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together. 

4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl. 

5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.  

This is a tasty meal in itself  but pairs well with some crisp GF bread. I hope you will try the recipe, and as always I love to hear your feedback!

Until next time,

Sharon

1 Corinthians 10:31

"So whatever you eat or drink or whatever you do, do it all for the glory of God."