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    Really Good Gluten-free Beef Stew


    Jefferson Adams

    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.

    Photo: CC--tibbygirlBeef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.

    Ingredients:
    2 pounds stew beef
    2 tablespoons vegetable oil
    2 cups water
    1 tablespoon Worcestershire sauce
    1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
    5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
    3 whole cloves garlic, peeled
    2 bay leaves
    1 large onion, sliced
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon pepper
    ½ teaspoon paprika
    ¼ teaspoon ground allspice
    4-5 large carrots, sliced
    3-4 potatoes, cubed
    3 celery stalks, chopped
    2 tablespoons cornstarch

    Directions:
    Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.

    Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.

    Add potatoes, carrots and celery. Cover and cook another 30 to 40 minutes.

    To thicken gravy, get a large bowl, and mix ¼ cup water and the cornstarch until smooth. Slowly whisk in 2 cups of liquid from the stew pot. Slowly stir mixture into the stew pot. Stir and cook until it reaches desired thickness.

    Gluten-free Dry Onion Soup Mix

    Ingredients:
    1½ cups dried minced onion
    ¼ cup beef bouillon powder (gluten-free)
    2½ tablespoons onion powder
    ½ teaspoon crushed celery seed
    ½ teaspoon sugar

    Directions:
    Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix.

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    Guest Melody

    Posted

    This recipe of beef stew does not help when you are also allergic to corn (starch) and soy (worcestershire sauce). Substitutions would be nice to offer alongside the recipe. Please?

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    Like the recipe for gluten-free onion soup mix

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    This recipe of beef stew does not help when you are also allergic to corn (starch) and soy (worcestershire sauce). Substitutions would be nice to offer alongside the recipe. Please?

    Allergies are frustrating, I know, but just use Google to find alternatives for the specific items you're concerned about yourself. Lee & Perrins in the US is soy and gluten free, although I'd write or call them and ask about corn (just because it says "Natural Flavors" which usually means wheat, but obviously doesn't in this case, as they specifically state its gluten free.) and try oat or potato flour instead of corn starch. Took me less than 2 minutes to Google that info, probably about the same amount of time it took you to write that review. Unless you want to author an allergy algorithm that automatically substitutes accepted ingredients for unacceptable ingredients in every recipes (and expect a lawsuit every now and then when the alternative's ingredients change and you don't immediately update that database), don't expect any article to list every single alternative to the millions of combinations of allergies that are out there. Plus, you just may not even like the basic flavor of this particular free recipe. Experiment and write your suggestions and help others out.

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    Guest Courtney

    Posted

    LOVE this recipe. My entire family loves it. I make it exactly as listed however sometimes I leave the corn starch out so it is more of a thin broth. Fantastic! Thanks for sharing.

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    Guest CeeCee

    Posted

    Great recipe, even better to now have an alternative to Lipton onion soup mix!!!

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    1 teaspoon garlic powder
    1 tablespoon paprika
    1 tablespoon ground red pepper
    2 teaspoons cracked peppercorns
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    Combine all spices to create a rub and spread in a shallow pan. Set aside.
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    Jefferson Adams
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