Fall is here. As the leaves change colors and the temperature slowly cools down, a hearty stew seems to be the most comforting meal after a long day of work.
This dish is one of our family’s favorites. Since we are now on an allergy friendly diet, I have made some revisions. But it’s still delicious and so easy to prepare.
3 tbs canola oil
2 lbs beef chunks (about 2 in squares)
1 tsp minced garlic
1 large yellow onion sliced (half moon)
1 cup chopped celery
2 cups chopped tomatoes (you can also used canned)
1 cup chopped parsnip
1 cup chopped carrots
2 pcs dried bay leaf
1 Quart chicken broth (I used organic, gluten free)
1/2 tsp dried rosemary
2 cups potatoes cubed
1/4 tsp ground pepper
2 tsp salt (Start with one tsp and slowly adjust according to your taste. Keep in mind that the chicken broth has added salt)
2 tbs chopped fresh parsley
1. Preheat a dutch oven or a heavy stew pan.
2. Saute the garlic and onions in canola oil.
3. Add the tomatoes and cook until the tomatoes are mushy.
4. Slowly add the beef chunks and brown the meat. It will not get a nice caramelization which is fine.
5. Pour in the chicken broth and mix well. Make sure to scrape the brown bits on the pan. Bring to a boil.
6. Once boiling, add the carrots, celery, parsnip, bay leaf and rosemary. Cover and simmer for 35 mins.
7. After 35 mins, check if the meat is almost tender. Add the potatoes and season with salt and pepper.
8. Cover and simmer until the potatoes are done. About 15-25 mins.
You can enjoy it as it is or with gluten free bread, steamed rice or even cooked pasta.
Are you having a get together or a party soon? You can easily double the recipe and feed a big crowd. Transfer it to your crock pot to stay warm. Your friends will love this allergy friendly recipe.