Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles.
2 pounds of beef stew meat, trimmed and cubed
2 sweet yellow onions chopped into large pieces
2 large potatoes
3 large carrots
2 celery stalks
8 cloves of garlic, chopped
1 tablespoon olive oil
1 large can diced tomatoes
¼ cup of fresh thyme, chopped
1 bay leaf
1 tsp garlic powder
10 cups of gluten-free beef stock
1 cup red wine
½ teaspoon salt to taste
½ teaspoon black pepper to taste
Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic.
Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low.
Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.