With fall in the air, and craving some much needed comfort food, we made a wonderful pot of Beef Stew Stroganoff the other night.
This recipe is super simple, yet oh so delicious!!
Beef Stew Stroganoff
Makes 6 servings
Gluten Free Bible cookbook (we picked this up at Target and it did not disappoint)
2 TBS olive or canola oil
1 1/2 pounds lean boneless beef (bottom round), cut into 1-inch cubes
1 tsp caraway seeds
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 cans (about 14 ounces each) gluten-free beef broth
1 cup sliced mushrooms (we omitted as hubby detests them, and I have a slight night shade allergy and need to limit)
1/2 C thinly sliced carrots
1/2 C chopped red bell pepper
6 ounces unpeeled baby red potatoes (about 6 small), quartered
1/4 C sour cream (Whole Foods now carries a wonderful lactose free version)
1. Heat oil in large saucepan over medium-high heat. Add beef; cook and stir until meat juices evaporate and begin to caramelize. Add caraway seeds, salt, black pepper and thyme. Pour in broth, stirring to scrape up browned bits. Bring to a boil.
2. Add mushrooms, carrots and bell pepper to saucepan. Reduce heat; cover and simmer 1 hour.
3. Increase heat; add potatoes. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
4. Stir in sour cream; cook 2 minutes or until heated through.
We cooked in our Staub Dutch Oven.
During step one, hubby added 1/4-1/2 Cup Red Wine.
Step 3, he simmered about 30-40 minutes (this made the meat extremely tender).
Toward the end of step 4, he added about 2 TBS corn starch.
We served over a bit of white rice.
A wonderful hearty fall dish!!