The kids are grown, now what?: What We're Cooking! - Beef Stew #Gluten free

Saturday, December 3, 2011

What We're Cooking! - Beef Stew #Gluten free

It has been getting much colder in South Dakota. The high today is projected to be a whopping 29 degrees. Oh yeah, bathing suit weather! Not. But this is perfect weather for yummy beef stew. This is one of my favorite comfort foods.

Before we start the recipe I want a quick word about gluten free thickeners. The one I use the most is Arrowroot Starch. Arrowroot is wonderful and can be used as a slurry (mixed with cold water) or as a roux (mixed with a fat). In this recipe I dredge the beef in arrowroot that has been seasoned with salt, pepper, garlic and onion powder. This helps to give the beef a nice crust as well as setting up a foundation for the gravy.

1lb stew meat dredged in seasoned arrowroot
2 carrots, sliced
2 potatoes, cubed
1/2 onion, chopped
2 stalks celery, sliced
1/2 lb mushrooms, sliced (I omit these due to Ryan's food allergies)
1 TBSP Olive oil
1 TBSP butter
1 C red wine
2 C beef broth
1 can tomato paste

Melt butter in olive oil and saute beef. Add Vegetables and saute for another minute. Add red wine, broth and tomato paste. Cover pot and place in 350 degree oven for about 90 minutes. If stew is too thick after removing from oven you can thin it with a little more red wine or beef broth. If you don't want to use red wine just add more broth. Wait until you remove the stew from the oven before salting as the broth and wine make it salty as they reduce in the oven.

1 comment:

Elisabeth Hirsch said...

That looks soooo yummy :) Thanks for your support with my book launch.


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