Beef Stew
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Ingredients:
2 pounds beef
3 - 4 Tb Sweet Rice Flour
2 Tb chopped fresh parsley
1/4 tsp thyme
salt & pepper to taste
1 1/2 cups cubed onions
1 1/2 cups of cubed celery
3 cups cubed and peeled potatoes
3 cups sliced carrots
28 ounces beef GF broth [Kitchen Basics, Imagine,
etc]
or (Herb-Ox w/ 28 oz of water could be used instead
of beef broth)
Option - replace 6 oz of stock with 6 oz of red wine.
Directions:
Preheat oven to 325.
Trim fat from beef and cut into 1.5 inch cubes. We
get stew meat that's already cubed at our meat
market.
Put flour, salt & pepper into plastic bag. Drop
in a handful of meat, close bag and shake to coat.
Remove coated pieces and set aside. Repeat this until
all pieces are coated. You may need to add more flour
as you go. Just be mindful as to how many pieces you
have left and how much flour is in the bag - you
don't want to have a lot to throw out when done.
Discard excess flour.
Combine parsley, pepper & thyme and set aside.
Put half of beef on the bottom of a Dutch oven or a
big pan with a lid. Top with half the onions, half
the potatoes, half the carrots. Sprinkle with half
the parsley mixture. Repeat layering (starting again
with the beef and ending with parsley). Pour in broth
[or broth/wine mixture]. Cover and bake for 2 hours.
Al & Peg Notes:
This recipe as it's shown is fine, however, it could
use a bit of jazzing up. We are making this for
dinner tomorrow afternoon. We are planning on
replacing 6 oz of beef broth with red wine. 6 oz
equals a mini bottle of wine that you get in a 4
pack.
Edit 2/5/07 - We really like the addition of the red
wine. However, it turns the sauce [and the potatoes]
a slight shade of purple. It tastes good, but color
is not right.
We also added a several shakes of McCormick's Grill
Mates Hamburger Seasoning.
We did have to add a little extra salt after tasting
it.