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Beef Stew

Submitted by Miss Danielle on Wed, 03/12/2008 - 9:45am.
Oven Temperature: 
350 F
Ingredients: 
  • Olive Oil
  • 2 Onions, chopped
  • 3 Carrots, chopped
  • 3 Celery sticks, chopped
  • 4 Garlic Cloves
  • 2 Bay Leaves
  • Rosemary
  • 2 lbs Cubed Beef
  • sea salt and fresh ground pepper
  • 2 x 14 oz cans (nothing added) tomatoes OR fresh plum tomatoes
  • beef stock (or other gut friendly stock)
  • Gluten free flour (I used a little mix of tapioca and potato)
Instructions: 

1) Preheat oven.

2) In an ovenproof saucepan, sdd a splash of olive oil to a pan and saute onions carrots, celery, and garlic with the herbs until softened.

3) Toss the beef in a little flour to coat. Add the meat to the pan and stir together, allowing the meat to brown a little.

4) Add tomatoes, and a pinch of salt and pepper. Add enough soup stock to come up to the top of your beef cubes.

5) Gently bring to a boil. Cover with tinfoil tightly and a lid. Put in over for approximately 3 hours until meat is tender and easily pulls apart.

6) If the juices aren't thick enough to your liking, you can whisk in a little tapioca starch at the end (off the heat).

Notes: 

If you like cinnamon with your meat dishes, add some before you put it into the oven.

This meal could easily be used in phase one of the elimination diet if you don't use flour. I suppose you could use brown rice or amaranth flour, but I find it doesn't do well for thickening sauce.