Slow Cooker Beef Bargeman’s Stew

I made this recipe last night for dinner. The whole family loves this recipe for Slow Cooker Beef Bargeman’s Stew.  I love it because it is easy to make and my favorite kind of cooking is the dump method.  Using the slow cooker makes the flavors in this stew more vibrant and tender over time!

The cozy scent in the house, while this was bubbling away made us hungry all day long!  Even better is that this is a gluten-free recipe!! 

Slow Cooker Beef Bargeman’s Stew

Serves 8

Ingredients 

1/4 cup olive oil

4 pounds of beef stew meat cut into 1-inch squares

3 TBS. arrowroot powder

3 large onions sliced

6 peeled garlic cloves

1 can of corn or 1 cup of carrots

1/4 cup fresh parsley chopped or 4 TBS. dried parsley

2 TBS. fish sauce

2 TBS. Dijon mustard

2 TBS. red wine vinegar

salt and pepper to taste

*Serve over baked potatoes, mashed potatoes, rice, or noodles.  Our favorite way to eat this delectable beef stew is spooned over mashed potatoes but we usually have it over baked potatoes because it is easier.

*Garnish with chives or basil.  The flavor is amazing!

DIRECTIONS 

1. Add the olive oil to the bottom of the slow cooker and warm for 10 minutes on high.
2. Add the rest of the ingredients to the slow cooker and stir until the wet and dry ingredients are incorporated.
3. Cook on high for 6 hours then turn to low temperature for the remaining 2 hours.  (Cook time is a total of 8 hours.)

That’s it, I told you it was EASY!

Blessings,

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