For the beef stew:
Ingredients:
2 tablespoons olive oil
2 pounds stewing beef
salt and pepper (to taste)
2 tablespoons all purpose flour {GF flour if gluten-free}
1 teaspoon dried thyme
2 teaspoons smoked paprika
1 large onion, diced
3 cloves garlic, pressed
3 medium carrots, chopped
2 stalks celery, chopped
1/2 cup red wine
2 dashes Worcestershire Sauce
2 tablespoons tomato paste
1/2 cup tomato sauce
3 cups low sodium beef stock
5 medium white potatoes, quartered
1 cup frozen peas (optional)
fresh parsley for garnish
Instructions:
Preheat your oven to 325 degrees Fahrenheit.
Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don’t overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
Brown the beef pieces on each side just until they’re beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
Remove the beef from the pot to a plate after it has browned (don’t worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it’s important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
Give everything a good stir, scraping any bits off the bottom of the pot.
Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
Every hour or so, lift the lid of the pot and give everything a quick stir.
If you’d like to add the frozen green beans (they’re totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don’t get soggy.
You’ll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
GLUTEN FREE DUMPLINGS
- 2 1/4 cups All Purpose Gluten Free Flour
- 1/4 tsp xanthan gum , omit if your flour has gum added
- 2 eggs , beaten
- 1 cup gluten free chicken broth
- 2 tsp baking powder
- 1 tbsp parsley , finely chopped
- 1/2 tsp salt
Make the gluten free dumplings
- 1. To make the dumplings add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
- 2. The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
- 3. Cover the soup and simmer for 20 minutes.
- 4. Taste the soup and season, garnish with chopped parsley and serve.
