I know it is mid July and close to 100 degrees most days right now, but I can’t help start planning for fall. While I love the heat and love summer, there is something special about the feeling of fall. All the bounty of the garden flowing in, the warm home cooked meals, and planning for the holidays. I have already started researching my Halloween decor of this upcoming October….it is never too early to start diy-ing decorations right? So, in the spirt of dreaming of fall, here is my recipe for gluten free beef stew.
2 teaspoons olive oil
1 1/2 pounds boneless chuck roast, cut into cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons gluten free flour
2 medium onions, chopped
2 cups carrots, chopped
8 garlic cloves, minced
1/4 cup dry red wine
2 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 Tablespoons worcestershire
6 russet potatoes
4 ounces cream cheese
2/3 cup sour cream
2 Tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
Starting with prep, chop up your carrots and onions. Set aside.
Mix together your gluten free flour, salt and pepper. Toss in cubed meat. You can save money at the grocery store by picking out a roast and asking the butcher to cube it for you instead of buying cubed meat.
Heat oil over medium-high heat in a large dutch oven pot. Add your flour coated beef cubes.
Sauté beef for about 2-3 minutes, browning on all sides. Make sure to move frequently to not burn.
Remove meat from pan and set aside. It will not be cooked through, just browned on the outside.
Add onions, carrots and garlic to the pan. Sauté for 5 minutes, scraping up the bits of meat into the vegetables.
Add the browned meat, wine, broth, thyme, bay leaves and worcestershire to the pan. Simmer on low for about 2 hours to soften the vegetables and thicken the broth. While you are waiting, you can make your mashed potatoes.
Serve over the mashed potatoes and enjoy. I can’t wait for fall to actually be here to start enjoying delicious meals like this!