There are so many dishes from childhood that give me such great memories. Beef stew is one of them. It is just a bowl full of goodness and warms you right up. Granted it is summer and most people are not wanting a belly full of hot stew but I do nothing the normal way at a normal time. This is what I wanted to make, so I did. 🙂
This recipe makes a HUMONGOUS pot of stew so you may want to half this recipe. However, if you want to make a lot and then freeze some for later, this quantity would be great for that.
Recipe:
3.5 lbs beef stew meat, seasoned with salt, pepper, onion powder, and gluten free flour
1.5 lbs carrots, cut into chucks
4 lbs gold potatoes, cut into 1″ chunks
8 cups beef stock
3 tbsp worcestershire sauce
4 tbsp honey
2 tbsp dried rosemary
1 tbsp dried thyme
3 tsp kosher salt
1 tsp ground pepper
8 cloves garlic, smashed
32 oz bag frozen peas
1 cup cashew milk with two heaping tbsp of gluten free flour whisked in
Chop all of the vegetables. Then season your beef liberally with salt, pepper, and onion powder. Sprinkle about 1/3 of a cup of gluten free flour over the beef cubes and toss until coated. Heat about 2 tbsp of olive oil in a skillet and sear the beef cubes.
In a large pot put the beef cubes and the remaining ingredients EXCEPT the frozen peas and the 1 cup of cashew milk with the flour whisked in. Those will be added at the end. Cook this on medium-low heat for 3 hours. Then add the peas and the milk/flour mixture and stir well. Cook until thickened.
Enjoy every bite of this deliciousness!
Eat Passionately,
~Kimberly
passionate palate 