Years ago, when I was pregnant with my fourth son, I discovered my favorite beef stew recipe ever. It was
I have tweaked Emeril’s original recipe slightly, simply to make it gluten free and to use homemade beef stock. It’s simple to throw together and a great way to make your whole house smell amazing. I love to make a big batch and have plenty of leftovers, so this recipe is for quite a large amount. I’d say you could feed 8-10 people with this crockpot beef stew.
- 2 tablespoons extra virgin olive oil
- 3 pounds grassfed beef stew meat, cut into 1-inch pieces
- 2 teaspoons coarse sea salt
- 2 tablespoons of homemade taco seasoning or other similar spice blend
- 1/2-1 teaspoon cracked black pepper
- 4 tablespoons unsalted butter
- 10 ounces button mushrooms, thinly sliced
- 5 tablespoons arrowroot
- 4-5 cups homemade veal or beef stock, at room temperature
- 3 tablespoons organic tomato paste
- 1 teaspoon dried thyme (non-irradiated)
- 1 teaspoon dried oregano (non-irradiated)
- 1 teaspoon dried basil (non-irradiated)
- 1/4 teaspoon ground allspice
- 1 1/2 pounds potatoes, cut into a small dice (substitute turnips if needed)
- 1 1/2 cups diced carrots
- 1 1/2 cups frozen pearl onions, thawed OR onion diced
- garlic cloves, smashed and coarsely chopped, as many as you like (optional)
- 1 cup frozen green peas, thawed
- handful chopped fresh parsley(optional)
- Set the beef out and bring to room temperature.
- Toss in a bowl with olive oil, salt, pepper and seasoning.
- In a large cast iron skillet heat some lard over medium high heat.
- Brown the beef on all sides in two batches.
- Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
- Cover the crockpot and set the temperature to high.
- Cook for 1 hour.
- Add the potatoes, carrots and onions (if using fresh diced onions) and continue to cook the stew for another 7 hours.
- During the last hour of cooking, add the pearl onions (if using) and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
- To make this a GAPS friendly stew, omit the arrowroot and potatoes and use turnips.
- To make a thicker gravy remove cooked turnips with some broth and puree until a thick paste. Add back into the stew and stir. Do this before the last hour of cooking.
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