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Gluten Free English Beef Stew

Enjoy on a dark and rainy or snowy evening.

Prep
Cook
Serves 8people
Ingredients
1 1/2
olive oil
1/4
cup Bob's Red Mill gluten free baking flour
2 1/2
lb stew meat or top steak cut into 1/2" chunks
1
medium onion cut into 1/2" chunks
3
tbsp gluten free worchestershire sauce
1/2
cup cooking sherry
4
cups gluten free beef stock
2
cloves minced garlic
3
large carrots, peeled and coarsely chopped
2
large parsnips, peeled and coarsely chopped
6
small/med redskin potatoes, coarsely chopped
1
celery heart
2/3
cup minced fresh parsley
1
can (15 oz) petite diced stewed tomatoes
1
bay leaf
1/4
cup water (optional)
2
tsp cornstarch (optional)
salt and pepper to taste
Directions
1.
Take meat and place in a large bowl. Sprinkle flour over and then toss to coat. Heat olive oil in a large stock pot over medium heat. Brown meat. Add onion and sauté for 3-4 minutes. Add garlic, worchestershire sauce, beef stock, and sherry. Bring to a boil and then simmer for 1 1/2 - 2 hours, covered. Stir occasionally.
2.
Add remaining ingredients, bring back to a boil, then simmer for an additional 1 1/2 hours until vegetables are tender.

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