Every time I used to make this dish, I wished of a cold overcast day to enjoy it on. I am happy to finally be back in the PNW enjoying my drizzling gray sky while I cook some hearty beef stew in the kitchen.
What is great about stew is you can cook it many ways. The crock pot is a great option to have a nice hot dinner ready for you when you get home from work. The Instant Pot is an excellent way to make it taste slow cooked when it really took a half hour. I love making stew in my Instant Pot . The stove top is also an easy option and the best part is you only dirty one pan. I hate doing dishes!!
When buying stew meat, make sure you get a great deal. I recently found organic stew meat at Grocery Outlet for less than $6.50. Other options are Costco stew meat and splitting it up into portions. I also recently found stew meat at Target for $4.99 with a $2 off coupon because the best buy date was the next day. Shop those sales and freeze the meat for a later time.
1.5-2 lbs. of cubed beef steak cut into half inch pieces
4 TBSP. coconut or avocado oil
1/2 cup white rice flour
5 potatoes washed, peeled and cut into bite size cubes
4 carrots peeled and cut
1 onion cut
1 can of corn drained or 2 cups of frozen corn (optional)
1 TBSP. chopped garlic
2 bay leaves
4 1/2 cups of broth
1 tsp. paprika
1/2 tsp. of my homemade seasoned garlic salt http://www.livingfreelyglutenfree.com/recipe-s.html
1/2 tsp. pepper
In a shallow bowl pour in your rice flour. Cut your steak cubes to be bite size. In a large pot heat your oil on medium heat. Coat the steak in the rice flour. Brown your pieces of steak and then add the onions and garlic and let them cook for about 2 minutes. Add your broth, potatoes, carrots, corn, bay leaves, paprika, garlic salt and pepper. Bring to a boil and then turn heat down to simmer covered for about 25-30 minutes until carrots and potatoes are tender. Enjoy!