Mealtime Monday: Gluten Free Beef Stew over Mashed Potatoes

Posted on

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.

Fall cooking beef stew over mashed potatoes.  Gluten Free.


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

Mashed Potatoes:
6 russet potatoes
4 ounces cream cheese
2/3 cup sour cream
2 Tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper

Gluten Free Beef Stew recipe

Starting with prep, chop up your carrots and onions.  Set aside.

Beef Stew

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.

Beef Stew recipe for fall

Heat oil over medium-high heat in a large dutch oven pot.  Add your flour coated beef cubes.

Fall recipe beef stew

Sauté beef for about 2-3 minutes, browning on all sides.  Make sure to move frequently to not burn.

Fall cooking beef stew

Remove meat from pan and set aside.  It will not be cooked through, just browned on the outside.

Cooking beef stew

Add onions, carrots and garlic to the pan.  Sauté for 5 minutes, scraping up the bits of meat into the vegetables.

Cooking beef stew over mashed potatoes

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.

Beef Stew recipe.  Serve over 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!

Fall cooking beef stew over mashed potatoes.  Gluten Free.

Mealtime Monday: Chicken Noodle Soup

Posted on

Happy Monday! With the warm weather here in California, it seems like spring, except for all the colds and flus still going around.  Today I am sharing my homemade chicken noodle soup recipe.  It is  a great comfort meal on a cold evening or when fighting off a nasty bug.  I am not exactly sure where this recipe came from originally, but it has evolved over the past few years into the recipe here.

Homemade chicken noodle soup recipe.  Easy and good


5 carrots
7 stalks of celery
1 parsnip
3 tablespoon butter
1/4 cup flour
96 ounces low sodium chicken broth
2-3 cups shredded chicken
6 ounces egg noodles
Salt & pepper to taste


In a large dutch oven over medium-high heat, melt the butter.

Chicken noodle soup

Once melted, add the diced carrots, celery and parsnip.

Chicken noodle soup recipe

Stir together to mix in the melted butter.  Sauté for about 10-15 minutes to start softening the vegetables.

Yummy chicken noodle soup recipe

Add flour and stir to fully incorporated.  The flour is used to make the broth in this soup creamier and slightly thickened.

Yummy chicken noodle soup

Pour in the chicken broth and stir.  Simmer on a low boil for about 20 minutes or until the vegetable reach your desired softness. Add shredded chicken and dry egg noodles to the pot.  Simmer for another 10 minutes to cook the noodles.  Season with salt and pepper to taste.

Homemade chicken noodle soup

Serve and enjoy!  The recipes makes plenty of soup for two people to have dinner and left overs for lunch.  I love chicken noodle soup and how easy this recipe it to make.  Now if only we can finally get a few rainy days to stop the drought and give a good reason to make a delicious pot of soup!

Homemade chicken noodle soup recipe

Mealtime Monday: Wedding Meatball Soup

Posted on

Mealtime Monday is back again!  I am so ready for fall to be here; ready to wear boots with sweaters, carve pumpkins and enjoy some delicious soups!  To get into the swing of fall, here is a delicious soup I love to make, slightly adapted from Skinny Taste!

Skinny Italian Wedding Soup Recipe


  • 1/2 package ground turkey
  • 1/8-1/4 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 large egg
  • 1/4 cup diced onion
  • 1 clove minced garlic
  • 1/4 tsp salt
  • 8-12 cups low sodium chicken broth
  • 1 bunch spinach, chopped
  • 1/2 cup uncooked orzo


1. In a medium size bowl, mix together your ground turkey, diced onions, dried parsley, egg, minced garlic, Parmesan & 1/8 cup of breadcrumbs.

Italian Wedding Soup-YUM!

2. Mix together, adding more breadcrumbs as needed to get to meatball consistency.  You want the mixture to be sticky to hold together well, not too wet or too dry.

Italian Wedding Soup

3. Form into small meatballs.  You want the meatballs to be miniature so that they can easily be eaten in the soups without having to be cut up, about 1 tablespoon each.

Making Italian Wedding Soup at Home

**When I made it I forgot to add my Parmesan at first, so I had to go back and reform all my meatballs with parm…oops!

Easy Turkey Meatball Soup Recipe

4. Now it is time to start the soup base.  In a large pot over medium-high heat, bring your chicken broth to a boil.  I like a broth-y soup, so I tend to add a bit more broth than called for.

Making Italian Wedding Soup

5. Once the broth is brought to a boil, add in the uncooked orzo, spinach and raw meatballs.  Boil for about 10 minutes or until orzo is done and meatballs are cooked through.

Homemade wedding soup

6. Season with salt and pepper to taste.  Serve and enjoy!

How to Make Italian Wedding Soup