Beef Stew, Crockpot, Schelry's Melange
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ⅔ lbs Rump Roast, Cut into 1 inch cubes6 medium Russet Potatoes, Cut into 1 inch cubes½ large Red Onion, Roughly Chopped8 oz. fresh mushrooms, quartered7 small Roma Tomatoes, Diced1 cube beef bouillon1 cup water¼ teaspoon paprika½ teaspoon salt½ teaspoon black pepper, freshly ground⅓ cup Worcestershire sauce, GF version1 tablespoon xanthan gum
Clean (and peel if desired) the potatoes, and cut into 1 inch cubes. Add to the crockpot.
Clean and quater the mushrooms and add to pot.
Clean and dice 7 Roma Tomatoes, or 2-3 regular tomatoes and add to pot.
Peel and roughly chop 1/2 of a large red onion and add to pot.
Add 1 cup water, the paprika, salt, black pepper, Gluten Free Worcestershire sauce (such as Heinz).
Cook on high for 4 hours, or on low for 6-8 hours.
About 1/4 to 1/2 hour before you are ready to serve, add 1 tablespoon of Xantham Gum to the pot. This will nicely thicken the juices from the stew.
Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHELRY.
Clean and quater the mushrooms and add to pot.
Clean and dice 7 Roma Tomatoes, or 2-3 regular tomatoes and add to pot.
Peel and roughly chop 1/2 of a large red onion and add to pot.
Add 1 cup water, the paprika, salt, black pepper, Gluten Free Worcestershire sauce (such as Heinz).
Cook on high for 4 hours, or on low for 6-8 hours.
About 1/4 to 1/2 hour before you are ready to serve, add 1 tablespoon of Xantham Gum to the pot. This will nicely thicken the juices from the stew.
Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHELRY.
Nutritional Info Amount Per Serving
- Calories: 445.5
- Total Fat: 7.0 g
- Cholesterol: 82.0 mg
- Sodium: 344.3 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 6.7 g
- Protein: 27.3 g
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