Recipe: Gluten-free beef stew
This is a beef stew that anyone can make, and should make. It freezes very well and is packed with nutrition.
So delicious, so very healthy. Do it.
You can check out more of Sara's recipes on her blog.
|500g grass-fed beef (diced)|
|4 large flat mushrooms (sliced)|
|3 cloves of garlic (crushed)|
|2 tbsp coconut oil|
|2 large or 3 smaller onions (chopped)|
|1 cup of stock or bone broth|
|2 tbsp vinegar (apple cider vinegar is fine too)|
|2 tsp fresh grated ginger (or you can use dried, but it's not as good)|
|large handful of fresh thyme (de-stalked) (again you can use dried)|
|salt to taste|
|2-3 litres water|
|Melt the coconut oil in a large stock pot and sautee the onions until soft.|
|Add the meat, garlic and herbs and cook - stirring frequently - until the meat is slightly browned.|
|Add the stock, water, vinegar, carrots and mushrooms.|
|Turn the heat up until the stew is boiling, then turn down to a simmer, cover and let it cook for at least an hour, topping up the water if there is too much evaporation.|
|I favour a slow cook method, and let mine burble away for 5 hours. If you find there is too much liquid at serving time, just uncover, turn the heat up and let it bubble enthusiastically until the water is reduced.|
|Check the flavour and add salt if required. Serve.|