Tuesdays are our hardest day. With four classes (one that I lead), picking up and dropping off kids and much more, we try to do either leftovers or slow cookers for dinner. Tonight was beef stew with a kick. The kids love it, its comforting and warm, incredibly easy and cooks itself!
Over the next few months there will be a lot of experimenting with GF baking. It's taken me nearly two years of trial and error but I have recently made a number of things that are surprisingly decadent and perfectly textured! Look for some recipes coming soon!
Root Beef Stew
- 1 pound lean stewing beef
- 4 large baking potatoes OR 8 baby red potatoes
- 2 large carrots, cut into 1/2 inch chunks
- 2 stalks celery, cut into 1/1 inch chunks
- 1 large onion, cut into bite size pieces
- 3 cloves garlic, minced
- 6 radishes, quartered
- 4 - 6 cups vegetable broth or beef broth (see note)
- 4 tablespoons herbes de provence
- 2 cups frozen peas
- salt and pepper to taste
In a large slow cooker pot, combine all ingredients except peas. stir well and set to high for 4-6 hours or low for 8-10 hours.
Add peas in the last half hour.
Serve and enjoy!
See? Easy! I usually serve it with just a salad. It is very filling.
NOTE: Pacific Foods broths are gluten free. They are the only brand I will use.
Side note about pictures. With all of the recent vacation chaos and a moving plan, I seem to have misplaced my camera's battery charger. Some recipes will have pics taken with my cell phone, many will not. I am looking for it I promise!