Herb Simmered Beef Stew (Crock-Pot)

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.

Ingredients

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 oregano, fresh, chopped

1 1/2 teaspoons basil, fresh, chopped

2 bay leaves

1/8 teaspoon ground cloves

Salt, to taste, after cooked

Directions

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.