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