Slow Cooker Beef Stew and Crusty Rolls

Let's start out with the nice, warm, gluten free crusty rolls on this post! I used the "White Bread Mix" from the Really Great Food Company (www.reallygreatfood.com). I just followed the recipe on the box to make the rolls using a muffin pan (with no cupcake papers). They were every bit as good as they look!

So, what goes great with crusty rolls? Yes, I planned this dish around my bread craving that day. Homemade beef stew! I made this in a slow cooker and let it go for about 12 hours (over night). The best part about that is the stew is thick, hearty and the meat is tender. The bad part was that I kept waking up all night STARVING because I could smell it cooking in my sleep. It was the price I had to pay.

This recipe serves 8 (makes great left overs) and takes 8-10 hours in a slow cooker on low.

Ingredients:

• 4 lbs boneless beef chuck roast (trimmed of fat and cut into about 1-2" cubes)
• 2 Tbsp canola oil (vegetable oil can be used instead)
• 1/2 tsp crushed black pepper
• 1/2 tsp sea salt
• 1 onion, chopped
• 4 cloves of minced garlic
• 1 cup of dry red wine
• 1/4 cup tomato paste
• 2 cups gluten free chicken broth (I used an organic brand labeled gf)
• 2 cups of gluten free beef broth (I used an organic brand labeled gf)
• 2 tsp dried thyme
• 1 1/2 lbs small red potatoes (whole)
• 3 large peeled carrots (cut into small pieces)
• 2 bay leaves
• 1/4 cup of corn starch
• 1 cup of frozen peas
• 1/4 cup minced fresh parsley

Directions:

1. Heat the 1 Tbsp of oil in a large sauce pan or dutch oven over medium heat until it shimmers.
2. Toss the cubes of beef with salt and pepper.
3. Lightly brown the beef on all sides, about 5-7 minutes.
4. Place the beef in the slow cooker.
5. Add the last Tbsp of oil to the skillet and saute the onions until clear (about 2-3 minutes).
6. Add the garlic and saute for about 20 seconds.
7. Add in the tomato paste and wine.
8. Simmer until the liquid has reduced to about half the amount.
9. Add the chicken broth, 1 1/2 cups of the beef broth, bay leaves and thyme. Stir over medium heat for 2-3 minutes.
10. Place the potatoes and carrots in the slow cooker.
11. Pour liquid mixture on top.
12. Cover and cook 9-10 hours on low. (I cooked it all night....about 12 hours total.)
13. Once the meat is tender, mix the corn starch with the remaining half cup of beef broth until smooth.
14. Stir the liquid into the slow cooker until all of the liquid is mixed together.
15. Continue to cook on low until the sauce thickens.
16. Add the peas in the last 30 minutes.
17. Prior to serving, stir in the parsley. Season with additional salt and pepper to taste.