Beef Stew (GF/DF)

• 1lb stew meat (we prefer Beauty and the Beef)

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1 Tbsp olive oil

• 1 Tbsp gluten free flour

• 2 garlic cloves, minced

• 1/4 onion, chopped

• 1 large carrot, cut into 2” chunks

• 1 lge Yukon potato or 3-4 smaller, cut into 2” pieces

• 1/4 C tomato paste

• 1 C beef bone broth

• 1/2-1Tbsp Worcestershire sauce

• 1 bay leaf

• 1 tsp fresh or dried thyme

Preheat oven to 325° F. Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.

Heat the olive oil in a Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. The beef doesn’t need to be cooked all the way through at this stage. Transfer the browned beef to a plate and set aside. Add the garlic, onions, and carrots to the Dutch oven, and cook, stirring occasionally, for 3 minutes, until slightly browned.

Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and scrape the browned bits from the bottom of the pot. Bring the mixture to a simmer. Return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven.

Cook for 1.25-1.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm and enjoy!

Serves 2. This recipe can be easily doubled, tripled, etc.

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