Brought to you by quiltingintheloft.com
This is a wonderful recipe courtesy of an aunt of mine who made this when I was a child and I have loved it forever it seems. This is my classic stew recipe that I use all the time. It just happens to be that it was always made gluten free even before I discovered I needed to be gluten free! The "secret" ingredient makes the gravy surrounding the vegetables, silky smooth and thickened. It is even better the second day ❤️
Stew is a simple dish with readily available vegetables and I add my own additions (turnip) to make it tasty. This recipe takes 5 hours in the oven at 275 degrees, a wonderful recipe to use on a very cold day like today when it is windy with frigid temperatures.
You will need:
Carrots 2-3 large ones (mine were almost 3" in diameter in my garden! Huge)
Celery 4-5 stocks
rutabaga (or turnip) 1 cup roughly chopped
2-3 large onions quartered
6-8 medium potatoes
4-6 whole garlic cloves
2 lbs of stewing beef or steak (on sale)
2 1/2 cups of gluten free or regular beef broth
1-680 ml can or 2 3/4 cup of tomato sauce or juice (Gluten free or regular)
Salt and pepper to taste
1 teaspoon celery seed
4 rounded tablespoons of Minute Tapioca * secret ingredient for thickening* (this is gluten free)
How to make it:
Enjoy this savoury dish on a cold winter day!
It is comfort food at it's best ..mmmmm
Happy Monday! I hope you have a wonderful week.
Leave a Reply.
Hi I'm Robin and I am a professional long arm quilter, pattern designer and teacher. I am passionate about all things quilty!
This blog contains affiliate links. This means that we endorse products.
We do receive rewards for these endorsements and this helps to keep this site alive and well.
We support products which we believe are the best quality and to inspire your creativity!