Burgundy Beef stew


Image from bettycrocker.com



I have been using my crockpot more and more in recent months.  It is a great way to cook tough cuts of meat or bulk meals.  Beef stew and the crockpot are a marriage made in heaven.

There are literally millions of beef stew recipes out there.  How do you pick one?  Like any recipe, you look for ingredients that appeal to you.  I also look for simplicity.  It’s ok to make a complicated recipe once in awhile, but I am a fan of set it and forget it.

This stew is thick, warm and delicious.

The original recipe can be found here.

2 lbs stew meat
4 medium carrots, peeled and sliced into 1/4 inch slices (about 2 cups)
OR 1 small bag frozen carrots, thawed
2 medium onions, chopped
1 can crushed tomatoes not drained
8 oz sliced mushrooms or 1 jar mushrooms, drained and rinsed
3/4 cup dry red wine OR beef broth
1 1/2 tsp salt or to taste
1 tsp dried thyme leaves OR Italian seasoning or to taste

1 tsp Mrs. Dash original seasoning or to taste

1/4 tsp pepper, or to taste

To thicken gravy:

1/2 cup stew broth

1/4 cup rice flour


Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.

Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.

Serve over gluten free noodles


The recipe calls for making dumplings from bisquick and milk.  The ratio of milk given in the recipe is far short-it took about a cup of milk to make a cohesive dough.  The dumplings were really pasty. Since I did not use wheat flour, the dumplings were gritty also.  This would work better with wheat flour.  I would skip this step.  But if you want to attempt it, here is the recipe:


1 1/2 cups gluten-free Bisquick
1/2 tsp Italian seasoning
1/2 to 1 cup milk*

Slowly add milk to Bisquick until there is no dry flour and dough holds together.  Drop by spoonfuls onto surface of stew and cook for 30-35 minutes until a tester comes out clean.

You want to add your thickener to your stew first, then add the dumplings.  

I used Italian seasoning and Mrs. Dash-if you have a favorite stew seasoning, by all means use it.

I omitted the celery because I do not like it, but you can certainly use it.

You can add potatoes if you like

Use the broth from your recipe to thicken your dish instead of adding additional liquid

The recipe does not call for browning the beef, but you can certainly do so.



5 Comments Add yours

  1. I love the fact that you use red wine in it. I think it’s a must for any stew! And you are right, using the slow cooker is great when you have to cook tough pieces of meat! 🙂


    1. glutenfreelady says:

      Hi Monica
      Red wine really makes a difference. I love making stew and pot roast in the crock pot. Whole chicken too!

      Liked by 1 person

      1. Yes, it comes out so tender! 😍


      2. glutenfreelady says:


        Liked by 1 person

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