Rosemary Beef Stew

This great tasting stew is so easy to put together. Just brown the meat, chop your vegetables and toss all the ingredients in the crock-pot, it basically tends itself. Pure comfort food.

INGREDIENTS

1 pound diced stewing beef

3 tablespoons GF all-purpose flour

1/2 teaspoon pepper

3 tablespoons bacon drippings

1/2 cup red wine

2 1/2 cups your favourite beef broth

1 tablespoon GF soy sauce

1 teaspoon dry mustard powder

1 onion, chopped

1 carrot chopped

1 celery stalk, chopped

1 cup diced turnip

1/2 pound red potatoes, diced

2 cloves garlic, crushed

1 sprig fresh rosemary (do not use dried rosemary)

salt, to taste (after cooking)

DIRECTIONS

Mix the flour and pepper together in a large re-sealable plastic bag.

Add the diced beef, seal bag and toss to coat.

Bring the bacon drippings to medium-high heat; add the coated beef and cook until browned.

Remove the meat and place in the crock-pot.

Pour the wine in the skillet and cook until reduced to about half, while scrapping up bits.

Meanwhile, add the vegetables and rosemary to the crock-pot.  

Pour the reduced wine, broth, soy sauce and mustard powder over the veggies and meat.

Cover crock-pot and cook over low heat for 9 to 10 hours or on high for 5 to 6 hours.

Taste and add salt if needed.

Serve with a GF bun to soak up the juices.