2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 celery stalk, roughly chopped
10 carrots, cut into large chunks
400g waxy potatoes, sliced
2 tbsp gluten free plain flour
500ml beef stock
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve
Serves - 4
Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.
Add the celery and carrots to the dish, give them a good browning, then scatter over the gluten free flour and stir.
Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stock and add the potatoes.
Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender.
The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot.
Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
Recipe adapted from: Good Food