Food & Wine
Gluten-free beef stew
This is a beef stew that anyone can make, and should make. It freezes very well and is packed with nutrition. So delicious, so very healthy. Do it.
Serves: 4
Ingredients:
- 500g grass-fed beef (diced)
- 4 large flat mushrooms (sliced)
- 3 carrots
- 3 cloves of garlic (crushed)
- 2 tbsp coconut oil
- 2 large or 3 smaller onions (chopped)
- 1 cup of stock or bone broth
- 2 tbsp vinegar (apple cider vinegar is fine too)
- 2 tsp fresh grated ginger (or you can use dried, but it's not as good)
- large handful of fresh thyme (de-stalked) (again you can use dried)
- salt to taste
- 2-3 litres water
Method:
- Melt the coconut oil in a large stock pot and sauté the onions until soft.
- Add the meat, garlic and herbs and cook - stirring frequently - until the meat is slightly browned.
- Add the stock, water, vinegar, carrots and mushrooms.
- Turn the heat up until the stew is boiling, then turn down to a simmer, cover and let it cook for at least an hour, topping up the water if there is too much evaporation.
- I favour a slow cook method, and let mine burble away for 5 hours. If you find there is too much liquid at serving time, just uncover, turn the heat up and let it bubble enthusiastically until the water is reduced.
- Check the flavour and add salt if required. Serve.
Written by Sara Lake. First appeared on Stuff.co.nz.
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