Tuesday, January 7, 2014

what's cooking: beef and mushroom stew

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Not the prettiest food ever, but this Beef and Mushroom Stew was just what the cold weather called for!

Reid and I went out to dinner on New Years Day at Big Bowl (our restaurant, if you ask him) and we split the Tom Yum soup that they had as a special (BTW, is it just me, or do you get excited when seasonal specials are gluten free!? I just love when I get to try something that is new or only around for a limited time). It made me start thinking about how I really just want to eat soups and stews all winter.


So I decided to whip up what used to be my Guinness Stew, subbing in red wine for the beer, since there isn't really a decent gluten free substitute for Guinness.

The Beef:
  • 2 lb package of cubed stew beef (happened to be on sale!)
  • roughly 2 TBSP cup for cup Gf flour (or other GF flour)
  • 1/2 TSP Cayenne Pepper
  • 1/2 TSP Paprika
  • 1/2 TSP Garlic Salt
  • black pepper
  • olive oil
  • *amounts are rough estimates, since I am an "eye ball it" kind of cook

Mix the seasoning together with the flour, coat the beef in batches and sear in olive oil. Then add to crock pot.

The Rest of it:
  • carton of GF Beef broth (4 cups)
  • 2 cups red wine
  • 3 bay leaves
  • thyme
  • salt and pepper
  • can of tomato paste
  • 2 tbsp butter
  • garlic 4 cloves
  • 1 small bag of baby carrots, cut in half
  • 1 carton sliced mushrooms
  • 3 celery stalks
  • 1/2 yellow onion

Add it all to the crock pot with the beef and cook on high for 4 hours and then on low for 1 more hour. Serve over roasted potatoes!

Then follow it up with a cup of hot chocolate with a snowman peep in it! :)

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