Gluten Free Beef & Bean Stew!!
Felt like something hearty and filling, so I decided to add Cannellini Beans to my Beef and Vegetable Stew, and it worked! Satisfying and healthy!
After you’ve cut up all of the ingredients and browned them, once the stew is simmering, you can set a timer for every 10 or so minutes as a reminder to stir, and go about your chores around the house, while it does its’ thing!
Ingredients for 4:
3 tbl Canola Oil
1 1/2 to 2 lbs Chuck. Cut into cubes. We like ‘em about 1 inch in size.
6 Carrots, peeled, sliced into ½ in. wide pieces, or leave larger if you prefer
2- 3 Idaho Potatoes, peeled and cut into cubes of about 2 in.
1 Vidalia Onion. Sliced
1 teas. Parsley Flakes or 2 teas. Fresh, chopped.
1 Bay Leaf
Dash Salt & Pepper
Pinch of Oregano Flakes. Only a small pinch. Not much at all.
1 8 oz. can Tomato Sauce,(such as Hunt’s, Redpack, DelMonte, etc)
16 oz. Water
1 15 oz. can Cannellini Beans. Rinsed.
1 tbl G-Free App-Purpose Flour ( to thicken at end of cooking time)
Get all of the ingredients cut and set aside.
Place the oil in a large pot and when heated, saute the onion & carrot first. Cook until onion is transparent.
Remove to a plate, then add the meat to the oil and brown on both sides.
Add the rest of ingredients except the potatoes & beans. They will be added later.
Simmer, covered, on low-medium heat for 45 minutes. Stir every 10 minutes or so.
Add the potatoes, simmer for as long as needed to achieve a soft, just about to break apart, consistency. Could be 20 minutes….maybe less.
Take a ladle of the gravy and put it in a small bowl. Add the flour and stir to dissolve.
Add to the pot and stir well.
Add the rinsed beans and simmer for 5 minutes. Done!
Remove & discard the Bay Leaf. Not edible here!
If you have a hungry crew, boil some noodles and serve this atop those. Gluten Free, of course! Enjoy!