This is my own recipe for beef stew, based off my mom’s – some days I’m very busy and need a super fast no fuss Canadian comfort food meal right out of the pot… (yes, this is the food Canadians eat)

My mom always seared hers first with flour, it creates a deeper, richer stew and works really well in an “Instant Pot” as you can sear it and cook it in the same pot

We use tapioca or rice flour for a gluten free option for searing, and minute tapioca for thickening.

Easy Beef Stew Crockpot Recipe:
1 pkg (approx 1 LB) Beef Stew – trimmed, thawed or fresh (kabob beef works well for this, or cubed sirloin steak)
3 potatoes, washed and cubed into roughly 1 1/2 inch chunks
2 Carrots, Sliced into 1 1/2 inch chunks
1 Onion Sliced
2 Cups Water (Cold or room temp)
2 Tablespoons Onion Soup Mix
3 Tablespoons Instant Tapioca
pinch of thyme (optional)

Pour Water into crockpot, add onion soup mix and instant tapioca. Stir. Place in meat, onions, potatoes, carrots and thyme, in that order.

The tapioca will thicken the liquid and make it’s own gravy. (that’s why the beef should be well trimmed, so the stew’s not fatty). Cook on low until done – approx 7 hrs.

For super tender beef, dredge beef cubes in flour, pan sear in frying pan on each side and place in crockpot night before with the liquid, onion soup mix and tapioca… add vegetables the next morning (before 10am, if stew is for the evening meal) – This is how my hubby prefers it – to cut the meat with a fork.

Tapioca, no matter what your brother told you growing up, comes from the root of the cassava (yuca … different than yucca) plant, and is gluten free.

I also use natural or organic beef, as it’s much leaner because it’s grass fed beef. Also, if you buy directly from the farmer, it’s often a better price than the store, and MUCH more flavourful.

If the gravy is a little thin for whatever reason potato starch can be added to thicken the gravy.