If you like Mexican flavors added to your meals, then you’ll love this easy gluten-free Mexican Beef Stew. Stew is perfect for the slow cooker because the meat becomes nice and tender when it is cooked long and slow.
For this recipe I went grain free and used tapioca starch. The amount is less than the amount of rice flour I use in my classic recipe, so it is not as thick. Feel free to use more if you wish or to substitute rice flour. I also added tomatoes, which go with the Mexican theme, as well as black beans. Corn would be a nice addition if you eat grains.
Remember to read labels on taco seasoning. Not all seasoning mixes are gluten free. I prefer to make my own.
Mexican Beef Stew
- 2 pounds stew meat (or chuck roast cut into small pieces)
- 2 Tablespoons gluten-free taco seasoning (I use homemade)
- 2 Tablespoon tapioca starch
- 1 large can (28 ounces) diced tomatoes, with juice
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup gluten-free beef broth
- Place the beef in the bottom of your slow cooker. Sprinkle with the tapioca starch and taco seasoning. Stir to coat the meat.
- Add the remaining ingredients and stir. Cook on low 6 - 8 hours or high 3 -4 hours.
This recipe is shared at Allergy Free Wednesdays.