Receta Gluten Free Beef Stew
Yesterday was a great day at work! Full…busy…BUT great! I had the seedling class, then a new Gluten Free battered fish demo (Henry & Lisa’s). Thank goodness I had a volunteer come early to help set up the demo. I usually have everything prepared before they arrive, but yesterday I needed an extra pair of hands, because then I had a wine reception starting at 1pm. My co-op unveiled our new private label wine “Fly the Coop”, and I had sent out almost 300 invitations on Monday to our beer & wine lovers!! Everything was a great success, and when I got home from work yesterday I was ready to start the weekend!
I made a quick cocktail of sparkling water, blueberries, and a splash of sweetened tea. Refreshing!
Blueberries in sparkling water are the star of this drink.
Parrish worked SUPER hard yesterday too. He and his Dad worked in the yard for hours. They pulled weeds, mowed, cleaned, AND laid down new grass! He also painted two bookcases that have been on the project list for over a year! So I wanted to make something special for him today. No, not cupcakes.
Beef stew!
I looked over a few different recipes online, and ended up doing a Gluten Hates Me rendition of an Ina Garten recipe and a Paula Deen recipe, with a lot of reliance on what I had on hand.
To make this recipe at home, you’ll need: One container Gluten Free Organic beef stock 5 cups of sliced veggies- I used button mushrooms, carrots, potatoes, celery, & onion One pound steak cut into cubes- I used an All Natural, Grass Fed stew beef 2 cups red wine- I used a Merlot because it was already open 1 tbsp. Italian Seasoning- a mixture of basil, oregano, rosemary, & thyme (dried) 2 tsp. Gluten Free Worcestershire sauce 6 cloves garlic 1/2 cup pasta sauce (You could use sundried tomatoes or sliced tomatoes, but I had neither) Start by marinating the beef for at least 2 hours. I ended up marinating the beef for 4 hours. Pour 2 cups of red wine and one cup of water into a medium bowl. Whisk to combine. Peel 3 garlic cloves and smash. Toss in your beef, garlic, and sprinkle the seasoning on top, give it a quick stir, and cover. Refrigerate. Chop your veggies into small chunks. I used onion, potato, mushroom, celery, and carrot.
Once the beef is finished marinating, lift each piece out of the marinade, shake off the excess, and dredge in Gluten Free flour. Reserve the marinade! Heat 4 tbsp. extra virgin olive oil in a large pan over medium heat. Brown the dredged beef in the hot pan, once brown set aside in a large stock pot. Once all the beef is browned, add the veggies and 2 tbsp. olive oil to the pan.
Cover and cook for 10 minutes on medium heat. Stirring occasionally. While it’s cooking, mince 3 cloves of garlic. Add the garlic to the veggies and cook for an additional 2 minutes. Then pour onto the reserved beef in the stock pot.
Take your reserved marinade and pour it into your hot pan. Turn the heat up and with a wooden spoon, deglaze your pan. Scrape up all the browned bit from the bottom of the pan. Let the wine marinade simmer, then add in the Gluten Free beef stock and bring to a boil. Add this bubbling beefy wine to your stock pot. Cover and bring to a boil.
Pour all the contents of your stock pot into a crock pot, and cook for 3 hours on high.
Mmmm tasty!
I have been working to lower my blood pressure over the past 6 months, and I went to the doctor last week and found out that my blood pressure is PERFECT!! But I’m still not using added salt in my foods. I honestly don’t miss it. But you guys may want to add salt to this recipe. Beef stock is a bit salty on it’s own, but Alex added salt. Parrish said he meant to add salt, but forgot.
The beef is tender! You can cut it with a spoon! The veggies are perfectly cooked, and the wine really brings out some bold flavors. I love the mixture of Italian seasoning with the wine.
Max is interested…
in being a taste tester. Look! He’s sitting. What a good boy.
I have about 3 servings of leftovers. You could add in more beef to your batch, and adjust the wine and seasoning, but I like having more vegetables. I’m going to attempt to freeze the rest, so I’ll let you know how that goes. I’m hoping it freezes well. I will definitely make this again!