vegetable or sunflower oil, for frying

1½ kg shin of beef or stewing beef, cut into cubes

3 tbsp gluten free flour

2 stalks celery, sliced

600g carrots, cut into batons

2 tomatoes, chopped

1 tbsp garlic infused oil

glass red wine (about 175ml/6fl oz)

850ml low FODMAP beef stock

3 bay leaves

few thyme sprigs

jacket potatoes or mash, to serve


Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the gluten free flour and seasoning, then mix until well coated.

Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.

Add another tbsp oil to the pan and stir in the celery and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown.

Stir in the garlic infused oil, tomatoes and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat.

Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Beef with red wine & carrotsContentsIBS  FODMAP Home