Gluten free beef stew

What haven’t I done before?

I think I have made a beef stew before but it was so long ago that I wanted to try it again but try the sauce without red wine – it worked really well!

Ingredients (serves 4):

2 x Red onions, diced
2 x Cloves of garlic, diced
0.5 x Large courgette, diced
1 x Carrot, diced
5 x Chestnut mushrooms, diced
2 x Vine tomatoes, diced
1 x Celery stick, diced
1 x Green chilli, cut in half
2 x Bay leaves
1 x Tsp thyme
2 x Tbsp cranberries
20g x Butter
250g x Passata
250g x Beef stock (I actually used a thick beef gravy which I had left)
400g x Beef, diced
Salt and pepper
Oil (of your choice)

Method:

  1. Pre-heat your oven to 180 degrees Celsius.
  2. After 10 minutes add in the celery and sprinkle over the cranberries. Add in the herbs, butter, salt and pepper (to taste) – give it a good mix and let the ingredients sweat on a low heat for 5 minutes.
  3. Then add in the stock/gravy and passata – mix on a low heat and then add in the beef. When the beef has browned transfer the stew into an ovenproof dish, cover and cook in the oven for 30 minutes.
  4. Serve with sweet potatoes and peas (see my ‘Gluten free posh peas’ recipe).

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