Here in PA we went from weather in the 60s to yesterday only getting into the 40s. I was fine with the drop because it meant a perfect evening for a soul-warming stew. In addition, our warming woodstove serves double-duty as a cookstove for some of our fall and winter meals. Last night’s dinner was fabulous! So much so that I just had to share it with you today!
Wintry Beef Stew
- 2 lbs. cubed beef (or venison!)
- ½ c. Italian salad dressing – homemade or other
- 6 slices bacon
- 1 onion chopped
- 4 carrots, sliced
- 1 parsnip
- 1 medium red beet, diced
- 3 red potatoes, peeled and cubed
- 1 jar/can tomatoes (or fresh—about 4 to 5 medium-sized diced)
- 1 cup broth (homemade is best, but I didn’t have beef broth handy and had to use my chicken stock, but it was a great substitution…any broth will work)
- Marinate cubed meat and Italian dressing for at least 30 minutes.
- Cook bacon in frying pan.
- Set bacon aside and pour bacon drippings into a stock pot or dutch oven. (I used an enameled cast iron dutch oven.)
- Cook chopped onion until translucent.
- Add remaining ingredients. Cover and cook 1 ½ hours, simmering
- Remove lid and cook uncovered for another 15 minutes or until stew reaches desired
consistency. (This stew will thicken slightly as it cools down.)
(Optional: during last 15+ minutes, add 1/2 c. gluten-free pasta elbows or shells. Also, you can sub different root veggies to your liking with this recipe, it’s very forgiving. Many people would enjoy the addition of mushrooms to this as well.)
Last night I served this stew with some homemade gluten-free biscuits. Recipe follows:
- 3 c. flour
Gluten free flours:
¾ c. brown rice flour
¾ c. millet flour
¾ c. tapioca starch
¾ c. sweet rice flour
1 ½ tsp xantham gum
- 4 ½ tsp. baking powder
- ¾ tsp. salt
- ¾ tsp. cream of tartar
- 2 Tblsp. Sugar
- ¾ c. butter or Spectrum Organic Shortening or lard
- 1 egg
- 1 c. milk (coconut milk is my substitution)
Combine flours, xantham gum, powder, salt, sugar and cream of tartar in large bowl.
Cut shortening into flour mixture.
Combine egg and milk in small bowl and pour into dry mixture.
Stir until combined. Gently knead/mix a few times with your hands. Add a little more flour if dough is too sticky to work.
Roll out onto a well-floured cutting board or workspace, keeping dough thick ½ – ¾ inch.
Use a biscuit cutter or cookie cutter and cut as many biscuits from dough.
Rework dough and continue to cut biscuits until dough has been used up. Cook on a parchment lined cookie sheet for 10-12 minutes at 450 degrees.