Crockpot Shrimp Gumbo

I was inspired the other day to try my hand at gumbo. It is something that I have acquired a taste for in the years that I have lived in Texas and like most things I enjoy eating, I like to have a favorite recipe to make it at home. I found a crockpot recipe on Pinterest  but made several changes to the protein then as it started to cook, I realized that there were a few more changes I wanted to make. As it turned out, it pretty much ended up being a recipe I made up as I went along and it turned out AWESOME! Tony and I spent the evening at his shop with the crock pot full of gumbo and shared with our friends. Everyone seemed to agree that it was pretty darn good. So here is what I did...

Ingredients

The following ingredients should be put in the crock pot at the very beginning all together and cooked on the high for four hours:

1 lbs of sausage cut into rounds 

2 Bell peppers diced

1 Onion Diced 

2 Celery Stalks Diced

6 Garlic Cloves

4 Bay Leaves

6 ounces tomato paste

15 ounces canned diced tomatoes

1.5 Tbsp I cajun seasoning (Like Tony's or SlapYourMama)

1 tsp pepper

1.5 tsp thyme

1.5 tsp oregano

1 cup water

1.5 cup chicken stock (I used homemade stock)

After that cooks for an hour, start to make the roux

Melt:

1 cup butter in a pan

slowly add 

1 cup of flour ( I used a gluten free blend because that is what I keep in the house and it worked beautifully but I know standard flour will work as well if not better)

Whisk the flour slowly in the butter as it begins to lightly bubble and whisk consistently as it bubbles until it achieves the desired color. Mine took about ten minutes to get to be a dark golden brown. 

Add roux to crock pot and stir. 

In the last 30 minutes or so add the following protein:

2 lbs of thawed, peeled, cooked shrimp

12 ounces of crabmeat. 

I ate my gumbo over a bed of cauliflower rice which was SO GOOD. I also made brown rice and black rice (which I tasted and was super yummy. you can get it at Trader Joes. But of course use whatever rice you prefer or none at all! 

Really yummy soup! WE all had several bowls. I hope you enjoy!

Healing Chicken Soup: Paleo and Whole 20 Compliant

Healing Paleo Chicken Soup This easy family­favorite Paleo chicken soup is packed with nutrients and healing herbs that can help prevent and reduce the duration of cold and flu symptoms.: 8-­10 servings

Ingredients 2-­3 lb chicken (I prefer boneless chicken breast, but you can use any chicken) 4 cups organic chicken broth
6 cups water
½ cup onion, chopped
1 tsp fresh ginger
3-­4 cups carrots, chopped
2-­3 cups celery, chopped
6-­8 garlic cloves, minced
1 tsp ground turmeric
1 cauliflower
½ Tbsp basil
½ Tbsp parsley
3 Tbsp coconut aminos
2  tsp sea salt, more or less to taste
¼ tsp black pepper, more or less to taste

Instructions
1. Fill a large pot with water. Add the chicken and bring to a boil. Reduce heat and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside. 2. While the chicken is cooking, you can cut up the vegetables. 3. Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes. 4. While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don't have a food processor, you can just cut it up into small pieces. 5. Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients:basil, parsley, coconut aminos, sea salt, and pepper. 6. Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.

Recipe by Living Well Mom at http://livingwellmom.com/2016/01/healing­paleo­chicken­soup/

Tomato Beef Soup (Whole 30 Compliant)

I have recently begun a journey into the Whole 30 way of eating. With everything going on in our lives, good nutrition for myself has not been a priority. Well, it finally caught up to me and I decided I needed to do something drastic. I decided to go on the Whole 30 plan which is basically Paleo with zero sugar except fruit and zero ingredients you cannot pronounce. The first few days I kept it simple, meat and veggies. But my pallet requires a bit more to stay satisfied and since we have had some nice cooler evenings, I decided to find some soups. This was the first and man, what a hit! Both Brent and I had giant bowls for dinner and I even refilled my for seconds. This is one of my new favorites, Whole 30 or no!


2 pounds ground beef

4 cloves garlic, minced

1 small yellow onion, diced small, about 1 cup

1 bag of baby carrots

6 stalks celery, sliced thin, about 3 cups

6 cups water

(1) 16-ounce can diced tomatoes

(1) 28-ounce can crushed tomatoes

(1) 14-ounce tomato sauce (Be sure to read ingredients if you are on Whole 30. I like Newmans)

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

Put a bit of olive oil in stock pot and , over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt and seasonings  as desired. Allow to come to a rolling boil again after the seasonings are adjusted to get the flavors immersed in the soup. Enjoy!

African Peanut Soup (Gluten/Dairy Free and Super Creamy!)

This turned out awesome and it is even better the second day! I used my own homemade chicken stock/broth that I make from fryers and from the left overs of rotisserie chickens. Super yummy and rich! The original recipe suggests serving with rice but I love crushing GF cracker crisps on top of it. YUM!
 

• 6 cups my homemade chicken broth! (you can use canned chicken or veggie broth of course!)
• 1 medium onion, chopped
• 2 tablespoons peeled and minced fresh ginger. I use the frozen cubes.
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 bunch  kale, ribs removed and leaves chopped into 1-inch strips
• ¾ cup unsalted peanut butter (chunky or smooth). I like a natural variety that is sweetened with honey.
• ½ cup tomato paste*
• ¼ cup roughly chopped peanuts, for garnish

INSTRUCTIONS

1. In a medium stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve hot!  Top with a sprinkle of chopped peanuts.

THE BEST EVER Chili!

Ingredients

• 2 pounds grass-fed ground beef
• 2-3 large onions, peeled and chopped
• 5 cloves garlic, minced
• 1 tbs coconut oil 
• 8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes
• 1 cup bone broth or homemade chicken stock. Either will give it a great flavor!
• 4 tbs chili powder
• 1 tbs cumin
• 1 tsp coriander
• 2 tsp pepper
• 1/2 tsp oregano  
• 1 tbsp sea salt. Add more to taste. I like Pink Himalayan
• 1/3 cup apple cider vinegar
• 1 1/2 cups dried black beans, prepared

 

1. Warm over medium heat.
2. Add onions and garlic,  sautee. When the onions are soft , add ground beef and saute until brown.
3. Once the ground beef is browned, add the tomatoes, beans and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
4. Bring chili to a boil, then reduce heat to low and simmer for an hour.
5. Enjoy!

Two Day Chicken Stock Chicken and Veggie Soup

Ingredients

1 Whole Organic Fryer Chicken

Salt, Peppers, Rosemary, Basil, Thyme, Bay Leaves, Parsley, Tumeric, Garlic to taste

2-3 stalks of celery in chunks

3 stalks of celery diced

1 Onion coarsely chopped

1 Onioin finely chopped 

2 Zucchini sliced

1-2 cups of finely diced carrots

Any other veggies you might want to try!

Instructions:

Place chicken in the crock with seasonings and cook on low overnight (min of 7 hours)

Pull meat off carcass and set in the fridge.

Put carcass back in the crock pot and add the large chunks of celery and onion. Add enough water to more than over everything in the pot. I fill the water about 3/4 the way to the top of the pot. Cook on low for 5 hours or more if you like.

Strain the veggies and carcass and discard.

Put the meat back in the with veggies and cook for a couple hours until the veggies are soft. I sometimes precook the carrots to make sure they get mushy cause that is how we like them! This soup is delicious and super nutritious. It takes a lot of time but is totally worth it!

Light White Chili

This is a yummy light take on white chili….great for summer!

 

2 1/2 lbs chicken breast
1 tbsp garlic

1 can green chilis
1 tbsp onion salt
2 tsp cumin
4 cups chicken broth
2 cans  white beans (whatever are your favorites!)
1 can chick peas

1 can black beans
1 can diced tomato
12-16 ounces frozen corn

Put chicken, broth and seasonings in crock pot on low heat for six hours. Add the remaining ingredients and continue cooking for an hour. Serve over rice.

Chicken Noodle Soup (Gluten Free!)

This is a yummy recipe that is totally adjustable for your tastes. There is just a list of ingredients. Taste it as it cooks (once the chicken is fully cooked of course) and add things as needed! Yummy!

Brown boneless, skinless chicken breasts. At the end add:

Onions

Celery

Carrots

Cook until lightly brown then add:

chicken broth

rosemary

bay leaf

thyme

parsley

salt

pepper

Let simmer for as long as you can then cut up the chicken.

Add the noodles the last 10 minutes or so. I use gluten free but you could use whatever you want, even homemade!

Dairy Free Creamy Tomato and Chicken Soup

"Creamy" Crockpot Chicken and Tomato Soup
8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth
1 small can of tomato paste
1/2 jar of your favorite tomato sauce
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Slow Cooker Turkey Chili

ngredients

• 1 tablespoon olive oil
• 8 ounces mushrooms, finely chopped
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon dried oregano
• 1 tablespoon ground toasted cumin
• 2 tablespoons chili powder
• 1 tablespoon ancho chili powder
• ½ teaspoon chipotle chili powder
• 1/2 pound of dried black beans (soaked/softened (you can boil them for 10 minutes then let sit for an hour if you forget to presoak them)
• 1 28-ounce can whole tomatoes, chopped up in food processor
• salt and pepper, to taste
• 1 cup bean cooking liquid or 1 chicken broth
• Garnishes:
• Chopped avocado, minced scallions

Directions

1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue cooking chili on the stovetop on low heat for 1 hour.

Whole Pumpkin Soup

Ingredients
1 whole baking pumpkin, approximately 4-5 pounds,  scooped and rinsed
2 teaspoons vegetable oil
1 tablespoon butter or Earth Balance (for Dairy Free) 
1/2 small yellow onion, diced
1 teaspoon kosher salt
2 clove garlic
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream, condensed milk (goat or cow) or full fat coconut milk (canned) for dairy free
2 ounces goat cheese (optional...I may add this next time)
1 teaspoon fresh thyme leaves

Directions
Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil.Line a casserole dish with foil. Must be large enough to hold pumpkin

Combine the butter, onion, salt, garlic, apples, chicken broth, and dairy option in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. If you are not adding the cheese, bake for 2 hours. 

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.


Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html?oc=linkback

Sweet Potato Quinoa Chili

one pound ground turkey

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Completely cook the ground turkey in a separate pan then add to chili and mix. Top with avocado and chopped cilantro. Scrumptious!

Clean Beef Stew

3lbs  shoulder beef chuck
1 can diced tomatoes
16 ounces frozen corn
16 ounces regular cut green beans
4-5 smallish to medium potatoes, diced (I don’t peal them)
1tbsp garlic
4-5  cups beef stock

Salt and Pepper to taste
Combine beef, beef stock garlic and salt and pepper.  Cook on med low for seven hours.  Shred beef with two forks. I remove and put it in a big bowl to shred. It should shred easily. Add remaining ingredients and cook for another 30-60 minutes. Enjoy! This is seriously one of the yummiest things I make!

Easy Black Bean Soup

This is a really yummy and super easy recipe that I found at Spoonful.com. I recommend doubling or even tripling it if you want leftovers!

You will see the original recipe called for less cilantro but I LOVE cilantro so though the more the merrier and I was right!

Ingredients

• 1 cup tomato salsa
• 2 (15 1/2-ounce) cans black beans, drained and rinsed
• 2 cups chicken broth
• Juice from half a lime
• 1/4 cup chopped fresh cilantro

Directions

Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.

Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

Vegetable Beef Soup

 

This is a yummy soup recipe that I came up with myself! I got some ideas for seasonings on Pinterest but really just sort of went with my gut on what would taste good and be EASY PEASY!

Ingredients:

• 2 lbs of small cubed beef (stew beef or soup beef can be purchased pre cubed!)
• 4 cups beef stock
• 1 can rinsed blackbeans.
• 1 can diced tomatoes drained
• 1 bag of frozen mixed vegetables
• Seasoning for beef – garlic salt, pepper and onion powder.
• Seasoning for soup – tumeric, cumin, salt, pepper to taste.

 

Brown the beef in olive oil using the soup pot. Sprinkle the beef seasonings on beef as you brown it making sure all the meat gets some seasoning. When meat is finished add the rest of the ingredients starting with the beef stock and bring to a boil. Simmer for an hour or so and enjoy! Be sure to taste as it cooks to see if you need to adjust the seasoning.

Shrimp Creole Gluten/Diary Free

 

This has been by far one of the yummiest things I have ever made! I found the original recipe on one of my favorite blogs www.mommypotamus.com and you can find the original recipe here if interested. I made some changes to the recipe that make it a little easier and work for our family a little more. In fact, the next time I make it, I will have to double the recipe the cause the leftovers are even better than the first taste and let me tell you, there were not many leftovers!
Ingredients:
1/3 cup of olive oil
2 cups of diced onion
3/4 cup of chopped green pepper
1 cup chopped celery
4 bay leaves
2-3 peeled, seeded, chopped tomatoes
1 can diced tomatoes
4 crushed garlic cloves
2 tblsp of garbanzo flour (other gluten free flours can be used but this worked great!
1/2 cup water
1 1/2 pounds of frozen, deveined, detailed, shrimp. I used smaller, bite size shrimp. Thawed overnight. 
6 chopped green onions
Several squirts of Worcestershire sauce
Dash of hot sauce
Salt to taste
Shrimp Seasoning:
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/8 tablespoon cayenne pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
Directions:

1. Peel and quarter tomatoes, then squeeze them in your fist to remove excess juice. Crush them into small pieces with your hands or a food processor.
2. In a large saucepan heat olive oil over medium heat.
3. Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
4. Stir in the bay leaves, tomatoes, canned tomatoes,  and garlic. Add half the water
5. Bring the mixture up to a boil and reduce to a simmer. Add a dash of Worchestershire and hot sauce and simmer for about 15 minutes. If the mixture becomes too dry add some more  water.
6. Add 1/4 cup of the liquid to the remaining 1/4 cup of water. Whisk the flour and water mixture together and add to the saucepan. Continue to cook for 4 to 6 minutes.
7. Rinse the shrimp and strain really well
8. Toss the shrimp in seasoning and add to the pan. Continue to cook for about 4 to 6 minutes or until the shrimp warm. Stir in the green onions and parsley.
9. Add salt to taste and more cayenne if desired.
10. Serve with rice or plain. I like to eat it as a soup with no starch!

Pumpkin Chili

This was a huge hit in our house! I did not get a picture of the dish this time around but I will next time. Here is the recipe, I found on Wellness Mama but made some modifications. It is fantastic and will be a Parish fall staple!

Ingredients

• 1 pound Ground Beef or Turkey
• 2 onions
• 1 (16 ounce) can of BPA free diced tomatoes (drained)
• 1 (15/16 ounce) can or jar of tomato sauce
• 1 (15/16 ounce) can of pureed pumpkin or 2 cups of fresh roasted pumpkin puree
• 1 cup homemade beef broth or stock
• 1 1/2  tablespoon chili powder
• 3 teaspoons garlic powder
• 2 teaspoon himalayan salt
• 2  teaspoon black pepper
• ½ teaspoon cinnamon powder (optional)
• 1 can of beans of your choice ( I use a mix of black, pinto and kidney beans) 

Instructions

1. Brown beef in large stock pot.
2. When beef is almost completely cooked, add the onions and cook until soft.
3. Add the pureed pumpkin, beans.  diced tomatoes, tomato sauce, stock and spices.
4. Simmer for 10-15 minutes or until heated through and flavors are incorporated.
5. Enjoy!

Slow Cooker French Onion Soup

My all time favorite soup has ALWAYS been French Onion Soup! In fact, even when I am low/no dairy, I do the occasional french onion soup indulgence when I go out to dinner with my folks. I am taking full advantage of my high calcium needs of a twin pregnancy and making a big batch of yummy slow cooker french onion soup! YUM! And just in time for "fall" weather......well....if you can consider the mid 70's fall. :)

Ingredients

• 6 tablespoons melted butter or Earth Balance Buttery Spread for Dairy Free!
• 4 large sweet onions, sliced thinly
• 2 small cloves garlic, minced
• 1 heaping tablespoons brown sugar
• 1/4 cup dry sherry
• 8 cups beef broth
• 4 sprigs of fresh thyme
• 1 dried bay leaf
• 6 slices whole wheat bread (or something similar)-I use gluten free or sprouted bread!
• 6 oz shredded Jarlsberg or other mild Swiss cheese (or more if you like!) or any dairy free cheese you prefer!

Directions:

1. Add melted butter, sliced onions, garlic, and brown sugar to the base of the slow cooker. Turn to high and, stirring occasionally, let onions caramelize for 60-75 minutes.
   
2. When onions are nice and soft and starting to turn golden (they won't get brown), add sherry, beef broth, fresh thyme and bay leaf. Turn slow cooker down to low and let soup cook for 6-8 hours. (soup can be made in advance to this point and stored in refrigerator until ready to serve.)
3. When ready to serve the soup, divide French Onion in 6 1-1/2 cup ramekins or bowls. If you've made soup in advance, make sure to warm it up so it's piping hot.
4. Cut bread into a circle (or similar shape) to fit inside each ramekin. Toast the bread in a conventional toaster or the like until nice and golden brown. Place one toasted wheat bread circle in each bowl of soup and top with a tablespoon of grated Jarlsberg. (feel free to use more!)
5. Place ramekins on a baking sheet and place under a broiler for just about 1-2 minutes until cheese is melted and bubbly. Serve immediately and enjoy!

Buffalo Chicken Soup - Gluten Free, Soy Free, Dairy Free!

Ingredients

• 1 head of cauliflower, chopped
• 4 Organic chicken breast
• 8 cups chicken broth
• 2 Tbsp Organic honey (local)
• 3-4 stalks of celery
• 1 cup hot sauce ( Original recipe called for Frank's which I found too spicy. I prefer Hooters but this does add a little dairy. Use your favorite!)
• 1 onion, diced
• 1 tsp black pepper
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1/2 cup coconut milk ( a little more to cut the heat if needed)
• 1/2 Tbsp fresh parsley
• 1/2 Tbsp chives
• 1/2 Tbsp dried dill
• 1/2 cup chopped cilantro (I have a love affair with cilantro so I tend to use more of this)

Instructions

1. Using a large stock pot, add 8 cups of broth, cauliflower and chicken breast.
2. Bring to a boil and reduce heat.
3. Once chicken is cooked remove and set aside.
4. Add coconut milk, spices, honey, and hot sauce.
5. Use a stick blender and puree.
6. Shred the chicken with a fork and add to the pot.
7. Chop the celery and onion and add to the pot
8. Stir in the parsley, chives and cilantro and simmer for 20 min.
9. Serve and Enjoy!

NOTES: If you are not dairy free, this is great with sour cream or even some coconut milk greek plain yogurt (which I will do post baby when I am back to low/no diary). The first time I made this I used Franks Red Hot sauce and it was too spicy HOWEVER, I do plan to make a batch with Frank's and freeze to eat during labor in case things stall. Spicy food is supposed to be great for stalled labor. 

Slow Cooked Beef Stew

I just love soups and stews, even in the summertime! This beef stew turned out to be pretty easy.  There was a little more prep than your average crock pot meal but you have dinner for several days with it! And it was nice and thick and yummy! It does call for flour which is usually a no no for Elijah and me but we were having a guest for dinner (Hi JT!) so I didn't want to experiment and I figured the half cup of flour that goes in this giant pot of stew was not really a big deal.  I did use a little corn starch as well for thickening. Next time, I plan to use a GF flour and maybe potato starch instead. After tasting this stew, I realized there is not much you could do to mess it up. YUM!

Slow Cooker Beef Stew 

• 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
• 1 tablespoon olive oil ( I used quite a bit more to prevent sticking and give it that carmel brown color)
• 2 medium sized onions, chopped into large pieces
• 2 ribs celery, chopped 
• 4 carrots, chopped ( I used 6-8)
• about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and blue, no need to peel)
• 1  28 oz. can whole tomatoes (I use plum tomatoes)
• 1 1/2 teaspoons Italian seasoning
• 3 cups sodium reduced beef broth, divided
• 2 bay leaves ( I love bay leaves so I had several throught the stew)
• 1 cup frozen peas
• 1/4 teaspoon salt (Honestly I don't overdo salt but this called for A LOT more salt. Add and taste throughout cooking then again at the end)
• 1/4 teaspoon ground black pepper ( again, I used a little more than this)
• 1/2 cups all-purpose flour

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon.  Note: the tomatoes will squirt juice everywhere! Next time I may buy them already in pieces on use a food processor to break them into chunks. 

Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.

Cover and cook on low for 8 – 10 hours.

About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).

Remove the bay leaves before serving.  ( I actually leave them in there and just warn people to pick them out)