33.Beef Stew : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

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


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.

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