This delicious take on a true classic, is an absolute treat for the whole family, and it’s perfect for most allergies too!
Nothing says comfort food more than a warming beef stew with mash and veg. This one has bags of flavour, and is always a massive hit here!
You will need:
- 1 tbsp olive oil
- 1 onion – peeled and chopped
- 1 tbsp gluten free flour
- 1 tsp paprika
- 1lb (450g) cubed beef stewing steak
- 2 carrots - peeled and sliced
- 1 small pumpkin/ swede/ butternut squash - peeled and chopped into cubes
- 1 bay leaf
- 1 bottle of gluten free ale
- 8fl oz (250ml) beef stock
Preheat the oven to 180°c/ 350°f/ Gas mark 4.
Place the olive oil and onions into a large oven proof casserole dish, and cook over a medium heat for around 5 minutes until the onion has started to soften.
While the onions are cooking, add the beef, gluten-free flour and paprika to a bowl, and gently mix until the meat is well coated.
Carefully add the meat to the onions, keeping the excess flour to one side for now. Cook until the meat is browned all over. Stir regularly to ensure the meat doesn’t stick to the bottom of the casserole dish.
Sprinkle over the rest of the flour mix and stir well.
Slowly add the ale and then the beef stock, stirring continuously to ensure the flour doesn’t turn it all lumpy. Then remove from the heat, cover with a lid, and place in the oven to cook for around 1.5hrs.
Carefully remove from the oven, stir in the carrots, pumpkin/ swede/ butternut squash and the bay leaf and then return to the oven for around 1hr more. (If the stew is looking a little dry, then add ½ cup of water and mix well before returning to the oven)
Carefully remove from the oven, take out the bay leaf, and leave to cool slightly before serving.