Beef & Beer Stew- a Simple Recipe for a Hearty Gluten Free Meal

Ok-so since we're experiencing one of the mildest winters ever in Kansas City, a stew might not be the first choice for dinner for most people right now. That said, I had invited some friends over for dinner and just didn't have a ton of time, or energy, to spend preparing a culinary masterpiece. Instead I opted for a simple meal:  Mango salsa and Tostios for an appetizer, a gluten free Beef and Beer Stew for a main with strawberries and Cool Whip for dessert.

The highlight of the meal was definitely the Beef and Beer Stew.  A crock-pot meal, I was able to prepare the stew earlier in the day which meant I was able  to interact with my guests when they arrived rather than rush around putting finishing touches on a meal.  (I can't remember the last time I was able to do that!).  The recipe below is 100% gluten free if you use Red Bridge beer:


GLUTEN FREE BEEF & BEER STEW

Gluten Free Beef & Beer Stew

• 2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
• 1 large onion, roughly chopped
• 2 teaspoons of minced garlic
• 2 handfuls of baby carrots cut in half
• 4 medium potatoes, cut into cubes
• 2 bottles of RedBridge Gluten Free beer
• 3 teaspoons salt
• 3 teaspoon pepper
• 4 tablespoons oregano
• 2 tablespoons tomato paste
• 5 tablespoons melted butter
• 1/3 cup gluten free flour

Place all ingredients, except butter and flour in the crock-pot; mix well. Cover and cook on high for 4.5. Mix melted butter with flour; add to the stew and cook an additional 30 minutes to thicken. Taste and adjust seasonings as desired. I got about 7 servings out of the recipe.

I found that Udi's Gluten Free Whole Grain Bread was great for mopping up the thick sauce and that a glass or two of Hey Mambo red wine paired well with the stew!

My guests, who are not gluten intolerant, gave the stew rave reviews-hope you enjoy it as well!