Beef In Beer Stew.
What is better, on a cold winter evening, Then a bowl of warming Winter Stew.
I have to admit, that I don't often eat red meat. However, occasionally when it's cold and wet. when we know spring is coming but hasn't quite approached yet I fancy a bowl of good old-fashioned stew.
The majority of beef stew recipes either come with dumplings or contain in Guinness which contains gluten. This recipe is a one pot meal, not only containing all the vegetables and nutrients one would want, but It’s also warm nourishing, filling delicious & gluten free!
It's also incredibly easy to put together. I cook mine on the stove top, but you can just as easily prepare it in the morning. use the slow cooker. Until I have a warm and satisfying meal when you come home from work.
My recipe. Is enough for four people.
Ingredients.
¼ of a large swede. peeled and chopped.
1 French turnip peeled and chopped.
3 carrots peeled and diced.
3 sticks of celery diced.
2 large onions peeled and diced.
1 parsnip peeled and diced.
1 leek washed and sliced.
2 bay leaves
a sprig fresh thyme
3 cloves garlic peeled and diced.
1teaspoon ground black pepper.
500Grammes of chuck or stewing steak cut into little squares.
2 teaspoons of tomato paste.
1 Bottle. of. gluten free beer. there is gluten free stout on the market, but if you can't buy it because it's often out of stock, use any gluten free beer. and a heat teaspoon of pure. cocoa powder. that will give you the richness of stout without any gluten.
If you don't want this gluten free then you can use any stout like Guinness, Murphys, but not a milk stout. as that contains lactose.
2 teaspoons of plain gluten fee flour, and half a cup of cold water.
1 pint of good quality stock
3 medium potatoes peeled, cut into quarters, and placed in cold water.
1 tablespoon of vegetable oil.
1 teaspoon dried mixed herbs.
Method
For stove top (follow this method until it’s indicated to transfer to slow cooker)
Heat the oil in a heavy bottom pan that has a fitting lid, add the onions, leeks, garlic, carrots, and celery, and cook them on a medium heat until the onions are transparent.
Add the meet, cook till it is sealed, (brown on all sides) at this stage if you are using a slow cooker transfer the meat and vegetables into the slow cooker.
Add all the remaining vegetables, herbs, and seasoning,
Add enough stock and beer to cover the meat and vegetables but not drown them.
Stir in the tomato puree.
Cook in a slow cooker on high for 2 hours then medium 3-4 hours.
On the stove top bring to the boil then let simmer on a low to medium setting for 2 1/2 hours.
If you prefer a thicker gravy or stock Take the lid of the pot, mix the flour with water into a slurry, and pour into the stew mixing it well, this will thicken the stock if you need too, cook this off for at least twenty minutes.
This is a meal in one pot, but you can serve it with savoy cabbage, or crusty bread, personally I like my comfort in a bowl with no distractions! enjoy.