33.Beef Stew : Glutenfree
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Ingredients: to serve four Do not use stock cubes unless you are sure they do not contain gluten. 1 lb / 450g shin of beef 1 tbsp olive oil 1 large onion 1 oz / 25g mushrooms 6 oz / 150g carrots 1 oz / 25g cornflour or rice flour ½ pint / 300ml beef stock ¼ tspn / 1g salt ¼ tspn / 1g fresh ground black pepper 1 bayleaf
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Instructions:
Cut the beef into bite sized cubes and then brown in a hot frying pan with a little oil.
Chop and then briefly fry the onion, mushroom and carrot.
Mix the flour to a paste with a small amount of the {underline 1}cold{underline} stock and then continue to stir as you add the rest of the stock to it.
Place the beef and onion with the stock in a casserole.
Add the herbs and seasoning.
Bring to a simmer over a low heat.
Cover with a tight lid and cook slowly in the oven,
gas mark 1 275°F 140°C
for 3 hours.
Check at intervals to make sure it is simmering gently and add more water if required.