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Classic Beef Stew

Posted By Simon Clarke On 2010/09/04 @ 3:59 pm In Celiac, Gluten-free,DFCF,Eggs,Fall,Fish,Halloween,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts,Wheat,Winter | No Comments

Simons Classic Fall Stew (2) [1]Serves 6-8

Free of: All top allergens and gluten-free.

Ingredients

  • 2.2 lbs (1 kg) stewing beef
  • 1 ⁄ 4 cup (60 mL) vegetable or olive oil
  • 2  medium white onions, diced
  • 12 cloves garlic, whole and peeled
  • 4 carrots, peeled, diced
  • 4 celery stalks, diced
  • 12 button mushrooms
  • 1 ⁄ 4 cup (60 mL) tomato paste
  • 4 bay leaves
  • 8 thyme sprigs
  • 6 cups (1.5 L) beef broth [Look for allergen-free, gluten-free brand]
  • 2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead]
  • 12-14 baby potatoes

Method

  1. Heat oven to 350° F. In a Dutch oven or large pot, heat oil over high heat. In 2-3 batches, brown meat and transfer to platter.
  2. Add onion, garlic cloves, carrots, celery and mushrooms to pot. Sauté 4-6 minutes on medium heat.
  3. Stir in tomato paste; cook 2-3 minutes.
  4. Add the herbs, stock and wine to the pot. Bring to boil, return beef to pot, cover with an oven-proof lid or foil. Place pot in oven and cook for 1 hour.
  5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.
  6. Add potatoes to stew. Cook a further 1½ hours in oven.
  7. Ladle into soup bowls; serve and enjoy.

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