Gluten-Free Success: Beef Stew

In our efforts to be gluten-free, we’ve definitely had some hills to climb. But we’re finding ways to tweak what we used to love. Today’s example: Beef Stew.

I’ve always made the usual quick-and-easy beef stew recipe that includes dry onion soup mix, cream of mushroom condensed soup, and beef broth along with miscellaneous seasonings. However, the first two of those definitely have gluten and I found most brands of the third also had gluten. After reading a bunch of labels, I found a low sodium version that was gluten-free.

I did look around at recipes to get some ideas. In the end, I kind of threw together what sounded good. And it turned out great! I think it’ll be fun to experiment with this as a base, maybe adding rosemary or tomato paste or dijon mustard or…

Frog’s Beef Stew

2 cans of gluten-free, low sodium beef broth
1 cup of red wine (I used Merlot)
1 lb of stew meat
red potatoes, either whole baby ones or full size cut into big chunks
big chunks of carrots
whole crimini mushrooms, stems removed
3 bay leaves
3-6 whole, peeled cloves of garlic
onion (I used dried onion because that’s what I had on hand)
2-3 tbl corn starch mixed with equal amount of cool water

In a crockpot, spread out the stew meat to create the bottom layer. Next goes the potatoes, then the carrots, and finally the mushrooms. Add bay leaves, garlic, and onions. Pour in the broth and wine. Put on the lid and crank it to high for an hour, then turn down to low. Cook about 8 hours, give or take.

Just before serving, remove the bay leaves. Scoop out at least half the liquid and put into a saucepan over medium high heat. Make sure the cornstarch is fully dissolved in water. Add the cornstarch/water to the saucepan. Bring to a boil and cook for a minute or two. Return the slightly thickened liquid to the crockpot and gently stir. Serve hot.

Makes enough for 4-5 large servings.

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