Beef stew is a favorite in my family, but tends to be gluten un-friendly. For this recipe I swapped out regular flour for all-purpose gluten free baking flour, and regular beef stock for gluten free beef stock. Throw your canned soup away and slurp up this recipe! Serves 8
Ingredients:
2 tbsp extra virgin olive oil
2 lbs beef stew meat, cut into the same size pieces (1 inch)
2 tsp salt
2 tbsp unsalted butter
3 cups gluten-free beef stock
3 tbsp gluten-free flour
1 lb new potatoes, quartered
1 cup baby carrots
1/2 large yellow onion or 1 cup pearl onions(frozen)
1/2 cup frozen peas
3 celery stalks, chopped
1 tbsp Spice Mix
*1/4 tbsp dried oregano
1/4 tbsp dried thyme
1/8 tbsp dried basil
1/8 tbsp cayenne
1/4 tbsp garlic
In a pan, heat oil
Toss beef with spice mix and put into the pan in two batches
Brown on each side for 2-3 minutes
Place in a large pot with butter, flour and stock
Boil on high for 1 hour, covered
Add potatoes peas, celery, onions and carrots
Cook for 2 more hours covered
Serve!
Copyright © 2012 Rachel Pollard
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