Today was one of those days where you step outside only to shovel or build a snowman. Otherwise, unless you’re surrounded by gorgeous ski trails, you huddle inside around a fireplace. A day like this is also ideal for cooking a hearty stew, unless you run out of ingredients!
Fortunately on this stormy day, my mom and I had enough time to make not one, but TWO homemade dishes. The first was our attempt at a one pot pasta dish, which turned out not to be our cup of tea! But, the second, a classic my mom has been cooking for years (albeit with traditional flour), came out like a gem! The stew fills you up without being too thick, while the vegetables and stew meat just about melts in your mouth.
Here’s the good news for folks in New England. We have another, even bigger, snowstorm (most likely) coming this weekend!! So you have plenty of time to go out and buy the ingredients to cook up a beef stew on Sunday. And, who knows, maybe you’ll have enough left overs to bring into work on Monday.
Classic Beef Stew
Allergens: Celiac friendly and free of the top 8 allergens. Always check the labels on the ingredients that you purchase.
- 2 tbsp. Olive Oil
- 1 lb Small Cremini Mushrooms (Cut in half if they are on the larger side.)
- 2 cups Chopped Onion
- 3 Garlic Cloves, minced
- ⅓ cup Rice Flour (about 1½ oz.)
- 2 lbs. Lean Beef Stew Meat (Cut into bite size pieces.)
- ¾ tsp. Salt
- 1 tbsp. Fresh Thyme, chopped
- 32 oz. Kitchen Basics beef broth (gluten free)
- 1 Bay Leaf
- 2 cups (¾-inch) cubed peeled White Potato (about 1 lb.)
- 1½ cups (1-inch) slices of Carrot (about 12 ounces)
- ½ tsp. Freshly Ground Black Pepper
- Heat 1 tsp. of olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl.
- Add 1 tbsp. of olive oil to the pan. Add the onion, and sauté for 10 minutes or until tender and golden brown. Add the garlic, and sauté for 1 minute. Add the onion mixture to mushroom mixture.
- Place rice flour in a shallow bowl or pie plate. Sprinkle the beef in rice flour, and shake off the excess. Heat remaining 2 tsp. of oil in pan over medium-high heat. Add half of beef mixture; sprinkle with ⅛ tsp. salt. Cook for 6 minutes, browning on all sides.
- Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and ⅛ tsp. of salt. Add to beef and mushroom mixture.
- Add thyme, broth, and bay leaf to the pan, and bring to a boil. Stir in the beef mixture. Return to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
- Stir in potatoes and carrots. Simmer, uncovered for 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally.
- Stir in remaining ½ tsp. of salt and pepper. Take out the bay leaf. Garnish with thyme sprigs, if desired.
* Modified from Cooking Light recipe, January 2006
Tips & Tricks
- This recipe can also be done with a red wine and beef broth combination. Unfortunately, in the storm we didn’t have any red wine! I’ll post an updated recipe later this year when we have another cold front : )
- The rice flour means that this soup doesn’t freeze very well. I recommend making it when you have a big group or would like to eat some left overs later in the week!