Beef and Winter Vegetable Stew

2-3 lbs beef stew meat
2 Tbsp of Trader Joe's 21 Seasoning Salute
3/4 cup Gluten free baking mix (or you can use flour:-)--if you use flour, you'll probably need to add some salt)
4 Tbsp butter
3 medium sweet onions
3 cloves garlic
5 russet potatoes or 8 red-skinned potatoes, skins on, cut into chunks
1 lb of baby carrots, sliced into big slices
1 pound peeled, cubed butternut squash
2 cups  beef stock
1 teaspoon dried rosemary
2 bay leaves

Mix the flour with seasoning spice. Coat the stew beef with flour or baking mix. Brown the meat on all sides in 2 tablespoons butter, just until it's brown,  a minute or so on each side. Cook onions and garlic (don't chop the garlic)in remaining butter until they are very soft. Put the vegetables into the slow cooker and then the meat and then the onions.  Add the liquid  and seasonings. Gently lift the ingredients so that you are sure the liquid has trickled down to the bottom.  I cook this on low for 5 hours, turning a couple of times. I've been told that my crockpot is hotter than the norm, so you might have to play with cooking times. Don't forget to remove the bay leaves! Serve with sourdough bread and apple cider.

Comments

[Niama Perrotte]

I like this website. I am going to use the recipe, Beef and Winter Vegetable Stew. I only knew of beef stock one way.

[Must see Kent Auto Repair]

This was a lot of work and it was good but not great. Not the best stew I've ever had ... but it has good bones.