Recipes
Betty Crocker’s Beef Stew (gluten free version)
By: Lisa Amnotte
This is an old recipe I modified for gluten free. Great for the crockpot!
Details
Servings: 6 servings
Ingredients
- 1 tablespoon vegetable oil or pam spray
- 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
- 3 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 mediums carrots, cut into 1-inch pieces
- 1 large unpeeled potato, cut into 1/2-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium stalk celery, cut into 1-inch pieces
- 1 small onion, chopped (1/4 cup)
- 1 teaspoon salt
- 1 dried bay leaf
- 2 packets OXO beef broth
- 1/2 cup cold water
- 2 tablespoons Argo Corn Starch
Directions
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt, the pepper and OXO beef broth. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and cornstarch. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and cornstarch; (or in a cup cornstarch and water stir until smooth) gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
- Time Saver To save time, use a 1-pound bag of frozen mixed vegetables instead of the carrots, potato, bell pepper, celery and onion. There's no need to thaw the vegetables; just stir them into the beef mixture in step 4. Did You Know Browning the beef first helps develop the flavor of the stew For Crockpot - brown meat in step one then add meat and remaining ingredients to crockpot for 4 hours high or -6-8 hours low.
