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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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For years I searched for a beef stew recipe that was like what my mother served when I was growing up and could never find one - didn't think to ask her! This is her recipe that was adapted from the Betty Crocker cookbook, that I have adapted to be gluten free. This tastes even better the second day. Ingredients:
1 lb beef stew meat, cut into 3/4-inch cubes |
1/4 cup potato starch |
1 teaspoon salt |
1 tablespoon oil |
1 medium onion, diced |
4 cups water |
2 beef bouillon cubes |
2 cups potatoes, diced |
1 cup carrot, diced |
1 medium green pepper, diced |
1/2 cup celery, diced |
1 bay leaf |
Directions:
1. Combine potato starch and salt in a large zipper bag, then add beef and shake until coated.
2. Heat oil in a dutch oven (preferably non-stick) over medium heat.
3. Add meat and cook until lightly browned.
4. Add water and bouillon cubes.
5. Bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender (may take longer if your cubes aren't small enough).
6. Add remaining ingredients, increase heat and bring to a boil (you may need to add more water - sometimes I do, sometimes I don't).
7. Reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.
8. Remove bay leaf and serve.
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