Honey Badger’s Killer Gluten-Free Beef Stew

Gluten-free cooking can be a challenge sometimes (and don’t even get me started on gluten free baking!  Egads!).  To make something yummy and GF friendly is, at times, hard, but when you come across a winner, the feeling of relief and pride is astronomical!

Here is my Gluten Free Beef Stew – Everyone here, except Donut, loves it, and he only turns up his nose at it because he’s going through a “I only want to eat boxaroni and hot dogs” phase, as only a healthy five-year-old can do 🙂

Honey Badger’s Killer Gluten-Free Beef Stew

serves 4-8 (depending on how hungry your crew is!)

Ingredients

¼ cup rice flour (or other gluten-free flour of your choice)

1 tsp garlic powder

1 tsp onion powder

2 pounds cubed beef stew meat

3 tbsp vegetable oil

½ cup red wine vinegar and water – equal parts of both

3 cubes gluten-free beef bouillon, crumbled

4 cups water hot water

1 tsp dried rosemary

1 tsp dried parsley

1/2 tsp ground black pepper

salt to taste

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1/4  inch pieces

1 large onion, chopped

1 tbsp gluten free Worcestershire sauce

3 tbsp ketchup (In Canada, Heinz Ketchup is gluten free!)

1 tbsp HP steak sauce (Heinz to the rescue again!)

2 tsp cornstarch

2 teaspoons cold water

2/3 cup frozen peas

Directions

1. Combine rice flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the gluten-free flour mixture until thoroughly coated.

2. In a large dutch oven or pot, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.

3. Deglaze pot with red wine vinegar, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1-2 hours (depending if you like your meat tougher or melty-in-your-mouth).

4. Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and HP Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through. Add salt to taste.

5.  Serve and enjoy – no one will know that this is GF, so unless you tell them, this is one dish you can serve to anyone (except vegetarians/vegans) at your table without anyone being weirded out about eating gluten free!