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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