Free of: All top allergens, except sulphites (in optional wine) and gluten-free.
- 1⁄4 cup (60 mL) rice flour or all-purpose flour
- Pinch each salt and pepper
- A 4 lb (2 kg) beef chuck roast
- 2 tbsp (30 mL) vegetable oil
- 6 cups (1.5 L) beef broth [look for allergen-free, gluten-free brands]
- 1 cup (250 mL) red wine [optional]
- 3 bay leaves
- 1 small bunch fresh thyme
- 4 sprigs fresh oregano
- 8 cloves garlic, peeled
- 1 inch (2.5 cm) of ginger, peeled and smashed
- 10-12 cipollini onions, peeled
- 3 medium carrots peeled and cut into 1-inch (2.5 cm) slices
- 2 parsnips, peeled and sliced into thick rounds
- 1 large turnip, peeled and cut into 1-inch (2.5 cm) chunks
- 8-10 baby potatoes
- 10-12 button mushrooms
- Preheat oven to 325° F. Season flour with salt and pepper. Coat beef with seasoned flour and set aside.
- In a large, ovenproof dutch oven, heat vegetable oil over high heat on stove. Sear beef on all sides until golden brown. Remove from pot, set aside.
- Add broth, wine (if using), herbs, garlic and ginger to the pot. Bring to a boil, then reduce heat. Return roast to pot and cover. Place in oven and cook for 2 hours.
- Remove pot and add all vegetables. Return to oven and continue to cook for 1 more hour, until a fork can easily enter the beef.
- Remove beef and slice. Arrange slices on a serving platter and ladle vegetables and cooking liquid over top. Remove bay leaves, thyme and oregano. Serve and enjoy.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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