This gluten free beef stew is an adaptation of the classic dish that can be made in a pressure cooker or slow cooker. For the slow cooker, cook time is 4-6 hours on high or 8-10 hours on low. For the pressure cooker, factor in 10 minutes for it to come to pressure, 35 minutes of cook time, and 10 minutes to naturally release the pressure.
1 ½poundsbeef stew meat cut into 1 inch cubesFrom chuck roast or round roast
1 ½cupsgluten free beef broth
1teaspoonWorchestershire sauceOr balsamic vinegar if allergic to fish
4largecarrots, sliced into ½ inch thick slices
½ teaspoondried basil
For the slow cooker
In a small bowl, combine the flour, salt, paprika, and pepper. Put the meat in the slow cooker and add the flour mixture. Toss to coat evenly. Add the remaining ingredients and mix well.
Cover and cook on high for 4-6 hours or low for 10-12 hours.
For the pressure cooker
In a small bowl, combine the flour, salt, paprika, and pepper. Add the meat to a mixing bowl and toss with the flour mixture until coated evenly.
Set the pressure cooker to the saute setting and add a tablespoon of olive oil. When the pot is hot, add half of the meat and brown on all sides. Remove from the pot, add another tablespoon of oil, and brown the remaining meat. Again, remove the meat from the pot. Add the broth to the pot and scrape the bits of flour and meat from the bottom of the pan. Turn the pressure cooker off. Add the meat, Worcestershire sauce (if using), garlic, bay leaf, carrots, potatoes, onions, celery, thyme, basil, parsley, and rosemary to the pot and stir well.
Select the manual setting on the pressure cooker and set to cook for 35 minutes. When done cooking, allow pressure to release naturally for 10 minutes. Remove the bay leaf and serve.