This recipe is one of my favorites during the autumn and winter seasons! You can easily substitute the vegetables for whatever you have left over in your fridge from the week or switch out the beef for chicken or pork. Top with your favorite gluten free crackers and pair with a side salad for an easy meal! Bom apetite!
Beef & Veggie Stew
Equipment
- 1 Large pot
Ingredients
- 1/2 cup dairy free butter (can also use olive oil)
- 1 cup gluten free flour (don't use almond or coconut flour- it doesn't mix in well)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup onions, chopped
- 1 pound ground beef, cooked
- 1 can black beans or pinto beans
- 1 28 oz. can of diced tomatoes
- 1 package frozen vegetable mix (about 12 oz.) (corn, pea, & carrot mix)
- 6 cups chicken broth (if using unsalted broth, you will need to add at least 1/2 teaspoon of salt to the stew)
Instructions
- In a large pot, melt dairy free butter.
- Add gluten free flour and chicken broth to the pot. Stir to combine.
- Add chopped carrots, celery, onions, beans, cooked beef, diced tomatoes (not drained) and the package of frozen vegetable mix.
- Bring to a boil and then simmer on low/medium heat until vegetables are cooked. (About 45-60 minutes)
- Top with your favorite gluten free crackers and enjoy!
