COLD DAY Recipe, Gluten Free Oven Stew!

Gluten free oven stew with a secret thickening ingredient

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:

1. Place tomatoe sauce (or juice) and beef broth in the bottom of a baking pan ( I used a 15 x 10 x 3" lasagna style pan)
2. Add all seasonings, beef, vegetables and tapioca, mix together well
3. Cover with foil and bake in a preheated 275 degree oven for 5 hours, no peaking! It will smell wonderful as it cooks.

• Serves 6-8 

---

Enjoy this savoury dish on a cold winter day!

It is comfort food at it's best ..mmmmm

After 5 hours of cooking it's simply delicious!

Happy Monday! I hope you have a wonderful week.