Gluten Free Living – 2016
Slow Cooker Beef and Sweet Potato Stew is a wonderful, clean-eating soup your family is sure to enjoy. It’s healthy, low calorie, gluten free and dairy free, yet so easy to make because you toss everything into your slow cooker! It’s filled with all kinds of veggies (including my favorite: sweet potatoes), along with some wonderful seasonings (my favorite: marjoram) to make it a succulent and delicious comfort food that’s great for any occasion. It’s also a great way to use up leftover veggies if you have them. Just make sure you add them the last half hour and not at the beginning if they’re already cooked.
I have a friend whom I met while we both lived in Massachusetts. We met at church there and our children were about the same age. We moved to Texas in 1996 and they followed in 2000. For the next eight or nine years we prayed together weekly about everything from politics to family and everything in between. After I started seminary in 2008, my time was limited, then we moved farther south and got involved in a church plant so we stopped meeting for several years.
In 2015 she was diagnosed with cancer and also moved up to north Plano, which is now about an hour’s drive away. We still try to meet to talk and pray about once a month, and when we do we have lunch together. Because of the cancer and radiation treatments, she is on a very restricted diet. No dairy, no legumes (except green beans), no white potatoes, no mushrooms, or any kind of condiment or processed food that has preservatives, high fructose corn syrup, sugar or unhealthy oils.
I whipped up this quick and easy stew (minus my favorite mushrooms) for our lunch in February and it was a real hit. This stuff is savory and delicious and my friend raved and raved over how good it tasted. It is made with clean eating ingredients that are easy to find and add wonderful flavor. The leeks, garlic and onions supplement the seasonings and make this stew quite mouthwatering. I put most of the stuff in the crockpot and cooked them for a couple of hours. Then I added the veggies that wouldn’t take as long to cook and cooked them through about an hour. After everything was done I mixed in a little gluten free flour and water (whisked into a thin paste), and thickened the soup so it had more stew-like properties. But if you prefer soup versus stew, than simply leave out the gluten free flour mixture at the end and serve as is.
I hope you enjoy making this delicious soup in your crockpot sometime soon. Slow Cooker Beef and Sweet Potato Stew delights the taste buds and is hearty, filling and infinitely satisfying! If you are on special diets and would like me to try to make something that fits your dietary needs, please let me know on the comment form at the bottom of this post. I will try to whip up something you and your family can enjoy. Bon Appetit!
Slow Cooker Beef and Sweet Potato Stew is comfort food at it’s finest.
Slow Cooker Beef and Sweet Potato Stew is easy since it’s made in the crockpot.
Here’s what I did.
I used these ingredients, plus Pamela’s gluten free baking and pancake mix as a thickener.
Pour vegetable broth (or beef broth) into a crockpot. Add uncooked beef, carrots, leeks, celery and green onions.
Add sweet potatoes. I realized at this point that all the ingredients weren’t going to fit in my smaller crockpot so I transferred everything over to my larger 7-qt. crockpot.
Add tomatoes, bell peppers, garlic and seasonings.
Cook ingredients about 4 hours on LOW.
Add green beans, zucchini and yellow squash. Heat through about one more hour on LOW. (I used thawed frozen green beans. Fresh green beans may take a little longer to cook through).
I used this ingredient plus water to thicken the soup into a stew.
Whisk gluten free flour with enough water to make a thin paste. Whisk until no lumps remain. Add to crockpot and heat through – maybe 5 more minutes. You can also leave this as a soup by omitting the gluten free flour.
Garnish with additional parsley to serve.
This stew is savory and incredibly delicious.
Ladle into bowls and garnish with chopped parsley to serve.
If you enjoy soup as comfort food, you’ve got to give Slow Cooker Beef and Sweet Potato Stew a try.
Here’s the recipe.
SLOW COOKER BEEF AND SWEET POTATO STEW
(My own concoction)
- 2 ½ lbs. stew beef
- 5 carrots, peeled and sliced
- 2 leeks, green top removed and sliced
- 2 ribs celery, diced
- 5 green onions, sliced
- 2 large sweet potatoes, peeled and cubed
- ½ orange bell pepper, diced
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- 2 small zucchini, sliced
- 2 small yellow squash, sliced
- ½ lb. whole green beans, ends removed
- 6 roma tomatoes, sliced
- 4 cloves garlic, minced
- 32 oz. vegetable or beef broth
- 1 tbsp. parsley
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 ½ tsp. pink Himalayan sea salt
- ¾ tsp. ground black pepper
- about ½ to 2/3 cup Pamela’s gluten free baking and pancake mix
- Pour broth into crockpot.
- Add beef, carrots, leeks, celery, green onions, sweet potatoes, bell peppers, garlic and seasonings.
- Cook on low about 4 hours.
- Add zucchini, yellow squash and green beans.
- Heat through about 1 hour.
- Whisk gluten free baking mix with enough water to make a thin paste without lumps.
- Stir into crockpot and heat through.
Serve with hot bread and you have a nourishing and delicious meal.
Every spoonful is amazing.
We loved the way Slow Cooker Beef and Sweet Potato Stew turned out. I believe you will too.
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