A delicious fall favorite comfort food- beef stew, made gluten free.
3 lb stew beef cut into bite size chunks
1/3 cup of gluten free flour ( I used Betty Crocker gluten-free rice flour blend and it thickened up the stew beautifully)
about 1/4 of a cup (maybe less) of olive oil for browning beef and sauteing vegetables
1 to 1 1/2 cups of red dry wine
a few splashes of Worcestershire Sauce (be sure it’s a gluten free brand, I used Lea and Perrins)
2 cups of chopped mushrooms (I used baby bellas)
1 cup of frozen or fresh pearl onions
2 cups of baby carrots
2 stalks of celery, chopped
2 pounds of red new potatoes, cut into uniform sized chunks
4 oz (almost a whole sm can) of tomato paste
6 beef bouillon cubes (I used herb-ox brand because it’s gluten-free)
12 cups of water
2 bay leaves
1 tbsp kosher salt
1 tsp dried thyme
Deglaze the skillet with the wine making sure to scrape up all the brown bits and add to the dutch oven.
Add potatoes, carrots, celery, salt, thyme, tomato paste, bouillons, water, a few splashes of Worcestershire Sauce, and bay leaves to the dutch oven and stir to incorporate all the tomato paste with the ingredients. Cover and simmer for 3 hours stirring every hour or so.
I happen to not dig peas, so I used mushrooms in my recipe instead. But if you like, you can stir a bag of frozen peas 30 minutes before serving in addition to mushrooms, or in lieu of. Serve over white rice, or alone.