BEEF STEW

Better than you’ve ever had beef stew. Seriously. I’ve made my share of tasty recipes but I think this may have just moved into my top 5! Full recipe on my site. This is so easy and the payoff in your mouth is worth every second you spent making it.

INGREDIENTS

• 1 1/2 lb beef stew

• 1tsp salt & pepper

• Olive Oil

• 2 tbsp balsamic vinegar

• 1/2 cup tomato sauce OR 1 tbsp tomato paste

• 1/8 cup gluten-free flour

• 2 Cups Chicken Stock

• 1 Cup Water

• 1 Bay Leaf

• 1 tbsp fresh thyme or 1/2 tsp dry

• 1 tbsp maple syrup

• 4-5 large carrots diced

• 4-5 Yukon gold potatoes diced 

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STEP 1: SEAR IN BATCHES

STEP 2: REMOVE MEAT - ADD IN CARROTS & POTATOES

STEP 3: ADD IN GLUTEN-FREE FLOUR AND COMBINE

STEP 4: ADD CHICKEN STOCK, WATER AND HERBS

STEP 5: AFTER 2HRS REMOVE FROM THE OVEN AND ADD PEAS!

HOW TO MAKE IT

Pre-Heat you oven to 300 Degrees

Pat dry the beef then salt and pepper it liberally

Sear the beef in small batches in a deep dutch oven

Once seared on all sides remove the meat and set aside

Once your seared all the beef and removed it from the pan then add in the carrots and 2 tbsp of balsamic vinegar to de0-glaze and scrape the bits from the bottom of the pan with a wooden spoon.

Add the potatoes, mix, mix, mix let cook for a few moments until everything is coated in the vinegar and glossy. 

Add the beef and juices back in, add 1/8 cup of gluten-free flour. Stir with a wooden spoon until the flour is dissolved and the sauce starts to look thick.

Add 2 cups of chicken stock, 1 cup of water, 1/2 cup of tomato sauce, 1-2 bay leaf, 2 tbsp of maple syrup, fresh thyme and a pinch of poultry seasoning. 

Bring to a simmer then transfer covered to the oven.

Cook covered for 2hrs. Check on it an hour in to make sure it isn’t boiling and is just at a simmer.

Remove from the oven after 2hrs. Let rest for 15 mins, add frozen peas before serving and enjoy!

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