Gluten Free Beef Stew

GF Beef Stew

Comment: This is a hearty, traditional meal that's easy to prepare and no one walks away from the table hungry. And if by chance there are leftovers, they're great the next day for a quick lunch.
Cooking time:
1 hour

1 pound stew beef (labeled that way in the supermarkets)
1 large onions diced
2 cloves garlic, diced
2 tbls vegetable oil
2 medium yellow/white potatoes, peeled and cut into bite-sized chunks
2 carrots sliced
1 8 oz cup frozen peas
1 tbls Bobs Red Mill flour
1 cup HomeMade GF Beef Broth
2 cups water
2 tsp Worcestershire sauce
Salt & pepper to taste

  1. Dredge beef through flour so that all sides are coated. Add vegetable oil to a 3 quart pan with lid, heat over medium-high heat and brown meat in oil. When browned, remove and reduce heat to medium.
  2. To the pan drippings add onions and garlic, stirring until tender.
  3. Gradually add beef, beef broth, water, salt, pepper and Worcestershire sauce stirring until thoroughly mixed; simmer covered until beef is almost tender.
  4. At that point add carrots and potatoes and cook 10 minutes; add the frozen peas to finish the recipe ingredients. When to add the potatoes and carrots is a judgment call because you dont want either of those to be soft and mushy so sample as cooking progresses because the beef will be done anyway and frozen peas take only a few minutes to cook.
  5. Transfer to a heat resistant bowl and serve in bowls or on plates.
Condiments: Hot Sauce, Sour Cream
Sides: White Rice