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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.
Hi I'm Robin and I am a professional long arm quilter, pattern designer and teacher. I am passionate about all things quilty!
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