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Savory Beef Stew




Source of Recipe


Originally from Cottage Living 9/2006 magazine; posted by Jo B.


List of Ingredients




3 lbs boneless beef shank, round, or chuck cubed
3 t salt
1 t freshly ground pepper
1/2 C GF flour (I use rice)
2 bacon slices, chopped (Wellshire or Applegate Farms are GFCFSF)
2 T olive oil

2 to 4 cloves
1 large onion quartered
3 C red wine
3 C beef broth (I use Pacific Natural Foods Organic broth)
4 garlic cloves, crushed
2 to 3 fresh rosemary or thyme sprigs
1 bay leaf

1 t Italian seasoning*
1 2 inch piece orange rind
1 t sugar
4 to 6 carrots, halved and cut into thirds
Juice of 1 small orange (3 T)


Recipe



Season beef with 1 t salt and pepper, dredge in flour, and shake off excess.

Cook bacon over medium high heat in large dutch oven (I use a stainless steel pot), about 2 minutes. Add olive oil. Add beef and cook in a single layer, in batches, stirring occasionally, 7 minutes or until brown.

Add red wine and broth to pot and scrap any brown bits off bottom with a metal spoon. Add back meat.

Stick cloves into 2 onion quarters and add to pot. Add remaining onion, garlic, rosemary/thyme, bay leaf, Italian seasoning, and orange rind. Stir to blend, bring to boil, and reduce heat to low.

Cover and simmer 1 hr. Add sugar if desired and remaining salt to taste.

Remove orange rind, bay leaf, onion, and rosemary or thyme sprigs. Add carrots; cover and cook 40-45 minutes or until carrot and beef are fork tender. Add orange juice.

This makes more of a broth than a gravy. We pour it over rice so we prefer broth. If you prefer a gravy, make a paste out of some GF flour and cold water and add with carrots. Leave lid off for 10 minutes or more near the end, depending on how thick you want it. Enjoy.

*The original recipe called for Herbs de Provence. I didn't have any on hand so I used Italian seasoning the first time. It takes good either way.