Charlie’s Beef Stew Recipe

Now I know there are many ways to make stew but I like to use a huge saucepan over the stove and do it the old fashioned way. Some people put theirs in casserole dishes in the oven and others don’t use red wine. I know many of you have stew and dumplings too but I’m not a fan of dumplings and I haven’t found a wheat free alternative yet so this stew is just delicious veggies, beef and red wine. What more could you want?! Have a go and enjoy one of my all time favourites! With leftovers put in the fridge and eat within 3 days. Make sure food is piping hot when re-heating.

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What you need to know:
Prep time: 30 mins
Cook time: 30 mins

Ingredients for 4 portions:
2 pounds stew beef
1 clove garlic,
peeled and sliced 1 medium onion

3 large carrots, sliced
3 ribs celery, chopped
1 parsnip
Handful of Cabbage,
cauliflower or broccoli
(whichever you prefer)
Half a courgette
Handful spinach chopped
1 can of chopped tomatoes

500g/1lb 2oz small potatoes
2 tbsp tomato purée
 ½ a bottle of red wine
2 tbsp gluten-free or cornflour to thicken

2 tbsp vegetable oil
2 cups water
1 tbsp Worcestershire sauce (or more if you like the stuff!)

1 or 2 bay leaves
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Dash ground allspice or ground cloves
285ml/half pint of beef stock

Method:
1. In a large saucepan fry the onions and garlic in a little oil until slightly brown and then add the meat and fry until cooked. If meat is leftovers and already cooked just warm through.

2. Add water, Worcestershire sauce, bay leaves, salt, sugar, pepper, paprika, and allspice. Add carrots and celery, potatoes and all the other vegetables and cover for 3 mins. Add the beef stock. Cover and simmer for about 30mins or until all the vegetables are cooked and softened. If you need more stock or water just top up the saucepan but leave room for the red wine and tomatoes. The vegetables should be well drenched.

3. Add the red wine, chopped tomatoes, tomato puree and the flour and cover and cook 30 to 40 minutes longer on a medium heat stirring every now and then to make sure everything is well mixed. When the stew is bubbling you can turn off the heat and serve with fresh gluten-free bread. Enjoy!  

Tip: You don’t have to use as many different types of veggies as I do, if you have your favourites just double the quantities of those or try using other veggies like butternut squash, carrot and courgette.

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