Sunday, 9 March 2014

Rosemary Beef Stew

This great tasting stew is so easy to put together. Just brown the meat, chop your vegetables and toss all the ingredients in the crock-pot, it basically tends itself. Pure comfort food.

1 pound diced stewing beef
3 tablespoons GF all-purpose flour
1/2 teaspoon pepper
3 tablespoons bacon drippings
1/2 cup red wine
2 1/2 cups your favourite beef broth
1 tablespoon GF soy sauce
1 teaspoon dry mustard powder
1 onion, chopped
1 carrot chopped
1 celery stalk, chopped
1 cup diced turnip
1/2 pound red potatoes, diced
2 cloves garlic, crushed
1 sprig fresh rosemary (do not use dried rosemary)
salt, to taste (after cooking)

Mix the flour and pepper together in a large re-sealable plastic bag.
Add the diced beef, seal bag and toss to coat.
Bring the bacon drippings to medium-high heat; add the coated beef and cook until browned.
Remove the meat and place in the crock-pot.
Pour the wine in the skillet and cook until reduced to about half, while scrapping up bits.
Meanwhile, add the vegetables and rosemary to the crock-pot.  
Pour the reduced wine, broth, soy sauce and mustard powder over the veggies and meat.
Cover crock-pot and cook over low heat for 9 to 10 hours or on high for 5 to 6 hours.
Taste and add salt if needed.
Serve with a GF bun to soak up the juices.

1 comment:

  1. This is a great beef stew, Beatrice. I liked the addition of the sprig of fresh rosemary, and the mustard/wine sauce was divine and added a great touch to the stew. I used about 3 cups beef broth though for a proper stew consistency, and I used a parsnip instead of turnip (only because my family won't eat turnips). But otherwise, I stuck to your recipe, and it's delicious and a perfect dish to ward off the streak of chilly fall weather we've had lately. Our stew was ready after 7 1/2 hours even on the Low/9-10 hr setting, but it could be an issue that my crock pot cooks a little fast.


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