Crockpot Beef and Vegetable Stew

Adapted from the recipe at The Gluten-free Homemaker
2 lbs. stew beef, cubed
1/4 c. rice flour
1 tsp. salt
1/2 tsp. black pepper
4 clove garlic, minced
2 bay leaves
3 large carrots, thinly sliced
2 medium turnips
12 pearl onions (either fresh which you've soaked in boiling water to remove skins or frozen)
1 stalk celery, sliced
2 cups beef broth
1 cup red wine
1 Tab. Olive oil
1 can diced tomatoes

Place the meat in the crock pot. Sprinkle the flour, salt, and pepper over top and stir to coat the meat. Add the remaining ingredients and mix well. Cover and cook on low 10 hours or high 4-6 hours. Stir and remove the bay leaf before serving.

serves 8
235 calories
21g protein
14g carbs.
3g fiber
8 g. fat

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