Cooking with Grandy

Y’alll remember, to see more of my stuff, hit share, like and comment. This pollen is brutal! Take care of yourselves. Here’s a good ole pot of beef stew I threw together earlier! (I didn’t use crock pot tho, I used stove top )

Gluten Free Beef Stew!

Ingredients:

2 pounds stew beef
½ cup all purpose flour (i use Divided Sunset gluten free)
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 tbsp Dale’s seasoning
4 medium to large red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced

Instructions:

Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & Dale’s into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

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Hey y’all and Happy Pi Day! Today is 3.14 and we are celebrating with my Aunt Iris Cook’s lemon meringue pie! So simple and so good!

Side note: I let sit on stovetop till it got room temp then put in refrigerator to chill fully before serving.