This is a hearty stew recipe I have been making for a while. I love this with a nice fresh gluten free bun to soak up the sauce with. I prefer using fresh herbs in this recipe, but you can use dried if you like; 1/2 teaspoon of each works fine, just make sure you pinch them in between your fingers while adding them to release the flavours. I do not add salt to this until the very end. It all depends on the brand of broth you use, every type of broth has a different salt content.
2 pounds stewing beef, cut into 1-inch pieces
Pepper, to taste
2 tablespoons GF all-purpose flour
3 tablespoons olive oil
4 cups GF beef broth, or enough to cover meat
2 cups mushrooms, sliced
3 garlic cloves, minced
2 cups chopped carrots
12 baby red potatoes cut in half
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons basil, fresh, chopped
2 bay leaves
1/8 teaspoon ground cloves
Salt, to taste, after cooked
Sprinkle the beef with pepper and coat with flour.
Heat the oil in a large skillet over medium-high heat.
Add the beef and cook until well browned, stirring often.
Remove beef from skillet and pour into a crock-pot.
Add 2 cups of the broth to skillet and bring to a boil, scrapping bits from bottom.
Pour into crock-pot along with remaining ingredients, ensuring everything is covered with broth.Cook on high for 4 to 5 hours, until meat is fork tender and vegetables are cooked through.