This recipe is the food equivalent of wrapping yourself up with a cozy blanket while wearing the softest pajamas ever. It’s warm, it’s hearty, it’s just plain delicious and perfect for a cold Fall evening like tonight. My favorite part, is it is done in your slow cooker – cue the angels singing!
The original recipe is from Tia Mowry and her show on the Cooking Channel which I adapted to be gluten-free.
What You’ll Need:
½ cup gluten-free all purpose flour
2 lbs. beef chuck, cut into cubes
4 Tbls. Olive oil
5 cups beef broth
2 carrots, sliced
2 cloves garlic, chopped
2 large onions, chopped
2 tomatoes, cored and cut into chunks (I used 2 cans of organic, diced tomatoes)
1 potato, cut into chunks
1 cup lentils (I used organic, green lentils)
¼ cup gluten-free soy sauce
2 tsp. beef bouilloun base
1 tsp. red pepper flakes
3 sprigs thyme
1 bay leaf
Seasoning Spice Mix:
2 Tbls. Dried basil
2 Tbls. Garlic powder
2 Tbls. Smoked paprika
2 Tbls. Sea salt
1 Tbls. Ground cumin
1 Tbls. Oregano
Mix all ingredients for the spice mix in a small bowl until well blended.
Combine the gluten-free flour with 1 Tbls. Of the spice mix. Dredge the beef in the seasoned flour mixture. Shake off any excess.
Heat 2 Tbls. Of the olive oil in a large sauté pan over medium high heat. In batches, sear the dredged beef on all sides. Transfer the seared beef to a slow cooker. Deglaze the sauté pan with 1 cup of the beef broth, scraping up any browned bits left in the pan and add to the slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
This recipe serves 6-8 people and I promise it tastes a lot better than it looks in the photos! Enjoy!