Friday, February 1, 2013

Beef Stew

It feels so amazing to be healthy again! I am back to my over-driven type A ways. House is spotless, I am up to date with my work, I have started exercising again, and am busy from sun up to sun down, just the way I like it! Yesterday, during all my chaos, I decided to put a stew in that would be ready at dinner. Success!

Stew is the best comfort food. I have two ways I make stew. Either with beer, or with wine. Because of the gluten in beer I have not made the beer version in a very long time. Now that we have omission gluten-free beer, I figured I would get busy making the beer version again. This is a bowl of comfort. Enjoy!

Gluten-Free Beer Beef Stew
Adapted from Tracey's Culinary Adventures

2 tablespoons canola oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 TBSP better batter gluten-free flour
3 cups low-sodium chicken broth
1 1/4 cups Omission gluten-free beer, divided
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 bay leaf
3lbs beef stew meat
1 1/2 lb Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
Preheat oven to 325 F, with a rack in the lower third of the oven. 
Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. 
Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. 
Add the flour and cook, stirring constantly, for 1 minute to remove the bite. 
Mix in the chicken broth, 3/4 cup of the gluten free omission beer, the brown sugar, bay leaf, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits. 
Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly.
Bring a skillet to medium high heat and add 1 TBSP canola oil. 
Season the beef generously with salt and pepper, and add to the skillet. Brown your meat
Add the beef to the stew pot, then put the pot in the oven uncovered.
Cook for 2 hours, stirring twice halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 40 minutes, stirring twice. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of beer and the parsley. Season to taste with salt and pepper and serve.

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