This is a great tasting stew you can make with any red meat. I have made this with moose, venison, bison and beef and they all work well. I sometimes add a cup of frozen vegetables to this in the last hour of cook time just to change things up but this is just as good without.
2 pounds stewing beef (cut into 1 inch cubes)
2 pounds diced potatoes
1 onion, chopped
1/4 cup GF all-purpose flour
2 tablespoons corn starch
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons bacon drippings
2 cups chicken broth
1 cup apple juice
1 bay leaf
Mix together the flour, corn starch, paprika, thyme, garlic powder, mustard powder, salt and pepper in a large re-sealable plastic bag; add the beef cubes and toss to coat.
Melt the bacon drippings in a large skillet and pour the contents of the plastic bag in the skillet; brown the coated meat cubes.
Transfer the browned meat cubes to the crock of a slow cooker.
Pour the apple juice into the skillet and bring to boil while scrapping up all the bits on the bottom of skillet.
Pour this into the crock and add the remaining ingredients, cover and cook over high heat for 6 hours; reduce heat and cook for another 2 hours.