2 lb stewing beef cut into bite sized chunks
3 tbs brown rice flour
2 tbs olive oil
½ tsp pepper
1 large onion, diced
2 stalks celery, diced
1 cup cubed carrots
1 cup peas
1 cup chopped green beans
½ cup diced green peppers
2 cups cubed potatoes
1 cup cubed sweet potatoes
½ cup corn niblets
1 pkg gf beef broth (low sodium)
1 tsp minced garlic
½ tsp cayenne
1 tsp basil
1 tsp oregano
Another Aunt Jayne Original
Mix together the rice flour and pepper in a large bowl with a lid.
Drop in a few pieces of the meat at a time and shake until coated.
Once you get all of the meat coated in the flour mixture, heat the olive oil in a large skillet.
Drop the meat into the oil and cook until browned.
Pour the entire contents of the skillet into a 6 quart crockpot.
Mix together the broth and seasonings, then pour over the meat.
With the crockpot on the “low” setting, add the veggies.
Place the lid on the crockpot and allow to cook a minimum of 8 hours.
Thicken with 2 tbs. of tapioca flour, stir well and cook another ½ hour.