Hearty Beef Stew Recipe #gluten-free

Rich, flavorful and comforting. Freeze extras in single portion servings in a freezer-safe zip lock bag, and microwave (or reheat them in a pot) on busy days.

INGREDIENTS (makes 3 servings):

• 750g of any beef of your choice, cut into 3/4 inch cubes.
  //in this photo, I used eye of round roast. But top sirloin roast would work too.
• ~350g large yellow or red potatoes (the waxy kind), cut into 1 inch pieces
  //I used huckleberry blue potatoes, my favorite
• 200g peeled carrots, cut into 1/2 inch cubes
• 250g frozen peas
• 1 celery stalk, diced
• 1 medium size onion, diced
• 1 cup low-sodium beef broth with red wine*, I use this
• 3 tbsp fresh minced garlic
• 3 tbsp tomato paste, I use this
• 2 tbsp cornstarch
• 2 tbsp olive oil
• 2 tsp ground black pepper
• 2 tsp salt
• 2 tsp gluten-free soy sauce
• 3 bay leaves

*or you can use 3/4 cup beef stock + 1/4 cup red wine

METHOD:

1. Glaze the base of a large soup pot with olive oil over medium high heat.
2. Add beef cubes and salt.
3. Sear sides of the beef cubes to ensure the sides are cooked.
4. Then transfer beef cubes, and any liquids that come out of the beef into a bowl.
5. Glaze the base of the pot with olive oil again.
6. Add diced onions and celery. Stir fry until translucent.
7. Sprinkle corn starch and try to cook it. If the pot gets too dry, add a few splashes of beef stock to let it dissolve.
8. Add in the previously seared beef cubes and its liquids back into the pot.
9. Mix to ensure the corn starch is dissolved and no lumps.
10. Add the rest of the red-wine beef stock, bay leaves, potatoes and carrots.
11. Bring to stew to a boil. Then add tomato paste, soy sauce and minced garlic. Mix well.
12. Let it simmer over medium high heat, partially covered for 2 hours. Stir occasionally to prevent the bottom from sticking.
13. After 2 hours, add frozen peas, mix well and cook for 1-2 minutes.
14. Ready to serve with garlic bread or on steam rice.