Saturday, May 2, 2009

Tomato-Free Beef Stew

Made this today in the crock pot and was thrilled with how it turned out. I felt very accomplished! No recipe or anything! :) This is GFCFSF + tomato-free (and other things-free).

1 lb. stew meat (beef)
1/3 cup onions (or more if you'd like)
5 small potatoes
2 carrots
4 handfuls frozen green beans
1 cup Pacific chicken broth
3 Tbsp. tomato-free tomato paste (if you are tomato-free; otherwise tomato paste)
1/3 cup red wine
2 tsp. garlic powder
2 tsp. tapioca starch (or arrowroot would work)
salt to taste

Cut stew meat into smaller chunks, if needed (I use kitchen scissors for this).
Chop onions.
Peel and chop potatoes.
Peel and slice carrots.
Break green beans in half (if they're the long ones).

Mix beef, onions, potatoes, carrots, green beans, chicken broth, "tomato" paste, red wine, garlic powder, and salt in crock pot. Cover and set on high for a few hours, till meat is cooked. Then switch it to low or warm for the rest of the time. About 30 minutes before serving, use strainer + a bowl to separate the juices from the crock pot. Whisk in tapioca starch with juices, then pour back into crock pot for the rest of the time.

This served our family of 4 with no leftovers. We thought it was hearty enough to stand alone (although hubbie had a piece of bread with it). We had fresh champagne mangoes for dessert.

I am unclear on whether or not wine is gluten-free. I do know it has sulfites, so if you are sulfite-sensitive, skip the wine.

Another Note
I made this a second time and used 2 cups chicken broth. Still worked, just more soupy than stewy. I also used different spices: garlic powder, cumin, chili powder (a touch), and cinnamon (a touch), plus I added a jar of sweet potato baby food. (why?! because I had some, that's why!) hahaha

1 comment:

~M said...

Wine is gluten-free but eggs are often used in the manufacturing process (I think just egg whites), so if you are sensitive, look for a vegan wine, like Frey.

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