Eosinophilic Esophagitis Friendly Crockpot Beef Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(20)

Eosinophilic Esophagitis Friendly Crockpot Beef Stew

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp olive oil
1 medium yellow onion, cut into 1-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 sprigs fresh thyme
1 bay leaf
1 cup frozen peas, thawed

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with the flour, salt, and black pepper until evenly coated.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.

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