Gluten-free Monday: Beef Stew

In this chilly Winter weather, the time has come for one of my favorites:  Beef Stew off the Rival Box.

6 Strips of bacon

3lbs of beef roast in 1 inch cubes

1 large carrot, sliced

1 medium onion, sliced

1 tsp salt

1/2 tsp pepper

1 can (10 1/2 oz) condensed beef broth

3 Tbsp “flour” –use corn starch

1 1/2 cups red wine

3 Tbsp tomato paste

2 cloves garlic, minced

3/4 tsp ground thyme

1 bay leaf

10 small potates

1 lb fresh mushrooms, sliced

cook bacon in large skillet until crisp.  Remove, leaving fat in pan.  Add beef cubes an brown.  Remove beef cubes (to crock pot if using crock pot).  Brown carrots and onions.  Season with salt and pepper, stir in corn starch.  Add broth, mix well.

If using crock pot, place vegetables on top of meat, then add (in order) cooked bacon, wine, tomato paste, garlic, bay leaf, potatoes, onions and mushrooms.   Cover and cook on low for 10 hrs; high for six hrs.

If cooking on stove top, combine all ingredients and let simmer for several hours.  Add water as necessary if stew gets too thick.


About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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