GLUTEN FREE BEEF STEW
Easy gluten free beef stew that is quick to make, filling, and full of comforting flavors. We like to make this beef stew in the instant pot but I've included instructions for stove top gluten free beef stew and beef stew in a Crockpot.
Provided by Chrystal
Categories Main Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Salt and pepper the beef and add it to the instant pot.
- Turn the setting to saute and sear the meat until its brown.
- Add the beef broth, chopped veggies, and tomato paste. Drizzle the top with red wine.
- Stir until combined.
- Top with fresh rosemary and a bay leaf.
- Turn the setting to "pressure cook" or "stew" and set the timer for 30 minutes. Once it's done, manually release the steam.
- Add additional salt and pepper to taste.
- Serve hot.
Nutrition Facts : Calories 349 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 cups, Sodium 885 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GLUTEN FREE BEEF STEW AND DUMPLINGS
Beef Stew and Dumplings has to be the epitome of winter comfort food, depending on the cut of beef you use it doesn't have to be expensive either. Everything you need for a delicious and nutritious meal is in this stew; meat, root vegetables and your carbs in the form of delicious soft dumplings. Add a chunk of crusty gluten free bread and you have perfection on a plate.
Provided by Glutarama
Categories Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Boil the kettle and add 300ml boiling water to a jug and allow the stock cube/stock pot to dissolve, set to one side.
- In a heavy casserole pot (I have a good quality cast iron pot) brown off your beef over on a high heat on the stove. If you like you can add a little oil to prevent the meat sticking to the pot, I personally don't bother. I add the beef a quarter of a pack at a time and remove once browned onto a side plate; this prevents the beef from steaming in its own juices and keeps the beef beautifully browned.
- Once all the beef has been browned, you'll want to deglaze your casserole pot (which may look like it will never be clean again at this point). To do this pour the 300ml of beef stock into the casserole pot and using a wooden spoon work at the stubborn bits of beef and dried meat juices. You'll find they come away quite easily and you'll be left with a rich dark stock.
- Add the browned beef back to the casserole pot and add all the remaining ingredients including the wine. Pop the lid on and now you have the choice to continue to cook on the stove for a quick turn-around Beef Stew and Dumplings or pop into the oven for a slow baked beef stew which will give you a more tender finish to the meat.
- For both versions you now have time to make your gluten free dumplings, the recipe for this can be found in the link in the notes and body of the text. Both oven and stove top stews will require you to add the dumplings for the last 20 minutes.
- If you chose the stove version you'll need to cook on a low to medium heat for 40 minutes. Remember to stir occasionally so the stew doesn't stick to the bottom of the pot. Finally, pop the dumplings in and cook with the lid on for a further 20 minutes.
- The oven baked stew can be in for up to 3hrs on a very low heat, you may want to stir once in a while; again to make sure it's not burning to the sides and also to check if it needs a little top up of water. You have a choice with your dumplings if you cook this way, you can keep the lid on for the 20 minutes or take the lid off for the last 10 minutes giving the dumpling the chance to brown on top.
Nutrition Facts : Calories 433 kcal, Carbohydrate 30 g, Protein 41 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 396 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl, toss cubed beef with flour to coat.
- Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
- Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
- In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
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