Thursday, February 16, 2012

Beef Stew gluten-free

Beef stew is a great choice when you need a one-pot meal to feed a crowd. It's also warm and filling on a February day. When my family gets together for Sunday dinner, there are usually 7 of us, and this beef stew really hits the spot.

1-1/2 pounds beef cubes
1 onion diced
3 garlic cloves minced
8-10 small red potatoes diced
3 large carrots diced
1 box unsalted beef stock
1-1/4 C water
1-1/2 C. frozen mixed vegetables
1 tsp salt
1/2 tsp black pepper
2 Tbsp corn starch
4 Tbsp olive oil - for browning and sauteing

In dutch oven heat olive oil over medium high heat. Add the beef cubes and brown them on all sides. You may need to do this in two batches so you do not overcrowd the pan.

Remove beef when browned and saute onion and garlic until translucent with remaining oil
Return beef to the pan and add 1-1/4 C. water to cover meat. Cover with lid and simmer 1 hour or until tender.
Add frozen vegetables, diced potatoes, carrots, salt and pepper, and cover with beef stock.
Bring back to a boil reduce heat and simmer 30 minutes or until potatoes and carrots are tender.
Finish with 2 tablespoons of cornstarch thoroughly mixed with 1/4 C. cold water. Pour into stew while stirring and bring to simmer one or two minutes until thickened. Remove from heat.


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