It’s been awhile since I said I would post recipes so, here is another gluten-free recipe which is pretty IBD friendly..or at least for some IBDers.

Being that the temperature has been in the 20’s and I have been freezing my butt off lately, I wanted something that would be satisfying and warm me up.  I was getting tired of my usual weekly menu and needed a change.  When I was online one day, I saw a recipe for beef stew for a crock pot and I thought, I don’t have a crock pot but I can still make the stew.  So, I went out shopping, got the ingredients, and made way to much stew.  But is was so worth it because it was soooo good.  And the cold will be around for a while so I have meals for another day.

Now, for the recipe, I didn’t measure out anything and it made about 8 servings.  This is a dish that exact measurements aren’t needed and you can add whatever you want.

Ingredients:

• 1 1/2 lb cubed steak
• 3 Carrots – peeled and rough chopped
• 6 Celery Stalks – rough chopped
• 1 Parsnip – peeled and rough chopped
• 2 Large Potatoes – peeled and rough chopped
• 1 Onion – peeled and rough chopped (pearl onions work well also and require no prep)
• 1/2 Frozen Peas
• 64 oz Beef Broth
• 2 cans Diced Tomatoes
• Olive oil
• Gluten Free Flour or Corn Starch

Take your steak and coat in either the corn starch or flour.  I decided to use flour just out of personal preference.  Heat oil in a large stock pot and sear off meat.  You don’t want to cook the meat all the way through, just brown it.  You are sear it to seal in the juices.  Also, you can do this in batches if the pot isn’t large enough.

After the meat is browned and removed from pot, add onions and more oil if needed.  Saute the onions until soft and translucent.  If you are using pearl onions, do not do this step.  They will be added at the end.

When the onions are done, add some flour to make a roux.  Cook this for a couple of minutes until the roux starts to brown.  Add carrots, celery, parsnip, potatoes, beef, and stock.  Stir well.  Add any seasoning you like.  They can be fresh or dried.  I added some basil, oregano and salt.  Again this is to your preference.   Bring the stew to a boil.

When it boils, reduce heat to a simmer, cover and let cook for about 1 1/2 hours.  When the stew is done, add the canned tomatoes and peas.  If you are using pearl onions, add them also.  Bring back to a boil and remove from heat.  If the stew is still thin and not to your desired thickness, make a cornstarch slurry to add to it to thicken it up.  Serve with some nice crusty bread.