2013 – Gluten Free Living

For more years than I can think of I’ve made a crockpot beef stew out of  leftover pot roast. This particular recipe is gluten free because I used gluten free flour when making the pot roast and it’s gravy, and gluten free flour to thicken the stew. The taste is marvelous and it’s such an excellent way to use up those leftovers!

The great thing about this recipe is that it’s never exactly the same each time. It depends on what leftovers you have in your refrigerator you’re trying to use up. Some of the tastes are the same but veggies can change and herbs can change depending on what you have on hand and what tastes you want to incorporate.

I started making beef stew this way (in addition to making it from scratch) shortly after we married as a way to economize. We found out very quickly that this a marvelous way to make stew. Adding the leftover pot roast gravy to the stew adds an amazing taste to this recipe. We enjoy serving this stew with homemade rolls or bread. We have also served it over noodles. Obviously, you can also serve it by itself or with a side salad or sandwich. Each way is delicious.

We love this delicious pot roast stew — and the great thing about it is you cook it in the crockpot! You just throw everything in the crockpot and let it cook! A few hours on high will do it, or about 5 hours on low. The slow cooking method merges all the flavors together. Such a great comfort food to serve on cold winter nights. It’s a great way to use up leftover steak, too.

If you’re looking for an easy stew recipe and ways to use up the leftovers from pot roast, you may want to try out this recipe. It’s delicious, hearty, filling, and so satisfying.

Doesn’t this stew look amazing?

The wonderful flavors of gravy, juice from the tomatoes, Worcestershire sauce and herbs make this  stew incredible.

Serve with gluten free bread or over gluten free noodles. 

This close up view shows all the delicious vegetables in this stew: celery, onions, green beans, tomatoes, carrots, potatoes, mushrooms, garlic, and leeks. Yum, yum.

This is a great way to use up leftover veggies like corn, green beans, lima beans, or peas.

Here’s what I did.

Spray a large 6-quart crockpot with cooking spray.

Here are the leftovers I used: roast beef, roast beef gravy, russet potatoes, red potatoes, carrots, and T-Bone steak.

I measured the ingredients but you probably won’t have these exact proportions. Cut roast beef in cubes. Place leftover roast beef in crockpot.

Here I added leftover T-Bone steak I had cut in cubes.

Add baby carrots cut in half.

Cube potatoes and add to crock pot.

Add gluten free gravy.

Add diced onion.

Add sliced celery plus the leaves.

Here’s a leek. Cut off the top green part and discard.

Here I’ve cut off the tops.

Slice leek and add to crockpot.

Add minced garlic from a jar.

Add undrained mushrooms. I didn’t have fresh so I used canned mushrooms.

Add stewed tomatoes or whole tomatoes.

I had green beans I wanted to use up. Wash green beans and remove ends.

Add green beans to crockpot.

These are good choices for herbs to add to the stew. I used bay leaves, thyme, chives, and a little sage. I usually use parsley but I forgot this time.

Add Worcestershire sauce.

I removed the leaves from this batch of thyme and added to crockpot.

Here I’ve added the thyme to the crockpot.

I cut up chives and added them to the crockpot.

You can slice or snip the chives.

Add chives to crockpot.

I chopped up these for leaves of sage.

Here’s the sage.

Add sage to crockpot.

Add chicken, vegetable, beef broth or water or any combination of these.

Stir ingredients together.

Add salt.

Add pepper.

Here I’ve sprinkled the ingredients with salt and pepper.

Stir ingredients together. Add bay leaves. Stir ingredients carefully so bay leaves aren’t torn.

Cover crockpot. Cook on high for about 2 1/2 to 3 hours or on low for about 5 hours.

Here the stew has cooked long enough. Don’t overcook or meat will shred and potatoes will start disintegrating and fall apart.

Place gluten free flour in a bowl. Mine was composed of white and brown rice flour, tapioca starch and potato starch.

Add about an equal amount of water. Whisk together.

Add flour mixture to stew mixture.

Here the flour mixture has been added. 

Stir all ingredients together. Heat through and serve.

Here’s another look at this great tasting stew.

Time to serve. I can’t give you exact amounts on this. It depends on how many cups of leftovers you add to the crockpot. We had at least 8-10 servings out of this.

Doesn’t this Leftover Crockpot Roast Beef Stew look marvelous?

This close up shows all the delicious veggies and meat in this stew.

Your family will love this tasty, comforting stew. Serve with rolls or bread, on top of noodles, or with a side salad or sandwich.

This tasty, hearty main dish is great for cool winter nights.

This stew is a great way to use up leftovers in your refrigerator. I’ve even made it from leftover casseroles before!

Here’s the recipe.

LEFTOVER CROCKPOT ROAST BEEF STEW

(My own concoction)

4 cups cooked roast beef (you don’t have to use firm amounts – I measured just to give you amounts for this recipe)

1 cup cooked beef from T-Bone steak

3 cups cooked russet potatoes, cubed

¾ cup cooked red potatoes, quartered

1 ¼ cups cooked baby carrots, halved

1 large onion, diced

2 ribs celery, sliced, including celery leaves

2 ½ cups leftover gluten free roast beef gravy

4-oz. sliced mushrooms, undrained, or about 8-oz. sliced fresh mushrooms

1 leek, green top removed, sliced

1 heaping tablespoon minced garlic from a jar

2 14.5-oz. cans stewed tomatoes or 1 29-oz. can whole tomatoes

1 cup of green beans, ends removed

¼ cup fresh thyme leaves or about 1 tsp. dried thyme

1 tsp. fresh chopped sage leaves or about ¼ tsp. dried sage

1 tbsp. fresh chives, snipped or diced

½ cup of chicken, vegetable, or beef broth

½ cup water (or 1 cup of broth)

3 bay leaves

¾ tsp. kosher salt

½ tsp. pepper

1 tbsp. Worcestershire sauce

¼ cup gluten free flour

¼ cup water

Spray 6-qt. crock pot with cooking spray.  Add all ingredients except bay leaves. Stir together. Add bay leaves carefully so they don’t tear. Heat on low about 5-6 hours or until done or on high about 2 ½ to 3 hours. Remove bay leaves. Whisk gluten free flour with water. Stir into stew. Serves 8-10.

NOTE:  Parsley is another excellent herb to use with this stew. 1 tbsp. dried or about ¼ cup fresh parsley will do. Any vegetable will do: peas, green beans, lima beans, and corn are a few examples.

Wouldn’t you like to join me for a bowl of this delicious gluten free beef stew?

We love beef stew made this way. Adding gravy to the recipe adds amazing taste.

Lots of veggies in every mouthful.

Your family will love this recipe. For that matter, so will your company!

We love beef stew with a good homemade bread or foccacia bread. Make it with gluten free flour if you have gluten intolerance.

Here’s a serving for you!

Better dish up a bowl quickly. This stew goes fast!

This close up shows the detail of the stew.

You can also use tomatoes that are starting to get soft rather than canned tomatoes if you prefer. I used regular stewed tomatoes for this recipe, but if you want a little zip you can use Mexican-style stewed tomatoes.

This is also a great comfort food to take to friends or family who need meals. They can reheat it anytime. 

You may also like these recipes:

Gluten Free Steak Marinade

Gluten Free Pot Roast

Prime Rib Roast with Bearnaise Sauce

BBQ Brisket

Hungarian Goulash

Herbed Beef Stew

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