Enjoy!
Kirsten
PS: The recipe comes from the Deliciously G-Free cookbook by Elisabeth Hasselbeck.
BEEF STEW
1/4 teaspoon salt
2 pounds lean cubed stew beef, trimmed of excess fat
1/4 cup brown rice flour
2 teaspoons gluten-free sweet or hot Hungarian paprika
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 large onion, sliced into thin rings
2 slices gluten-free bacon, chopped
4 garlic cloves, minced
2 tablespoons gluten-free tomato paste
1/2 cup dry white or red wine
4 cups gluten-free beef broth
4 carrots, cut into 1-inch chunks
1 large sweet potato, cubed
2 tablespoons chopped fresh flat-leaf parsley
1) Sprinkle the salt over the meat. On a sheet of wax paper, mix the brown rice flour, paprika, and black pepper. Roll the beef cubes in the flour mixture to coat them. Set aside.
2) Heat 1 tablespoon of the canola oil in a large heavy-bottomed skillet over medium-high heat. Add the beef and cook, turning the pieces once or twice, until they are golden, 5 to 7 minutes. Transfer the beef to a plate.
3) Add the remaining 1 tablespoon canola oil to the skillet, and add the onion, bacon and garlic. Cook for 4 to 5 minutes, until the onion begins to soften and brown. Then reduce the heat to low, add the tomato paste and cook for 1 minute, stirring well. Add the wine and bring to a simmer.
4) Return all the meat and any accumulated juices to the skillet. Add the beef broth, scraping up any browned bits and pieces from the bottom of the pan. Bring the stew to a steady simmer (you may need to raise the heat to medium). Cover and simmer until the meat is fork-tender, 2 to 2 1/2 hours.
5) Add the carrots and sweet potato to the stew and cook for 30 minutes, until the carrots are tender. Spoon into warmed soup bowls, garnish with the parsley and serve.
NOTES:
~I like kosher salt for salting the beef.
~I try to stay away from canola oil, since it's mostly GMO. Olive oil or grapeseed oil are much better.
~I prefer a red wine for a beef dish.
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