This is perfect for a cold winter evening. I've been making this recipe for years and simply adapted it using a gluten free flour blend (I used King Arthur GF). An all-time favorite comfort food...
2 lbs. lean beef round - cut into @ 1" cubes
4-6 carrots, peeled and cut in to large chunks (slice lengthwise - cut into 2" pieces)
4-6 medium potatoes, peeled and cut into large cubes
8-10 oz quartered baby bella (crimini) mushrooms (cleaned)
1 large sweet onion, peeled and cut into chunks
1 clove garlic - minced
2 - 2 1/2* cups beef broth (check for gluten)
1/2 c. red wine (cabernet, shiraz etc.)
1 bay leaf
2 tsp. worcestershire sauce (Lea & Perrins is GF)
1 rounded tsp. chopped fresh basil or 1/2 tsp. dried basil
1 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
1 rounded tsp. fresh marjoram, or 1 tsp. dried marjoram
4 Tbsp. gluten free flour blend (King Arthur GF flour blend works well)
1/4 tsp paprika
1/2 tsp salt
1/8 tsp pepper
Mix together the flour blend, paprika, salt and pepper. Put the beef into the slow cooker, add the seasoned flour and toss with the meat to coat. Add the remaining ingredients with 2 cups* of the beef broth and mix well.
Cover and cook on High 4 - 6 hours, or Low 10-12 hours. My preferred method is High for about 4 hours and Low for 2-3 hours. Makes @ 6-8 servings.
*If the gravy seems too thick towards the end of the cooking time, you can add additional broth as needed.
For a wonderful bread accompaniment, serve with these gluten-free Crusty Baguettes (made with Pamela's Wheat-Free & Gluten-Free Bread Mix).