E-Book:
26
Printed Book:
26
Irish Beef Stew
Combine flour, salt and pepper on a plate. Coat each cube of beef evenly inthe flour mixture. Heat oil in a skillet over medium-high heat. Add beef tothe pan and sear/brown the beef on all sides, for about 5 minutes. Transferthe browned beef to a large soup pot or slow cooker. Add 1/4 cup each ofwine and beef stock to the previously used pan. Bring the liquid to a boil andscrape down the pan with a wooden spoon to deglaze. Pour this liquid overthe beef along with the remaining wine, stock, soy sauce and water. Addonion, vegetables, garlic and herbs. Cover and cook on a stove top overmedium-low heat for 2 hours, or in a slow cooker on low for 6-8 hours.
Ingredients:
1)
brown rice flour : 0.5 cup
2)
sea salt : 0.5 teaspoon
3)
black pepper : 0.75 teaspoon
4)
stewing beef, trimmed for fat and cubed : 1.5 lb
5)
low-sodium beef stock : 3 cup
6)
Bragg's soy sauce : 0.5 tablespoon
7)
water : 0.5 cup
8)
yellow onion, chopped : 1
9)
small purple yams, peeled and chopped : 2
10)
large carrot, peeled and chopped : 1
11)
small turnip, peeled and chopped : 1
12)
stalks of celery, chopped: 2 gallon
13)
garlic cloves, minced : 2
14)
bay leaf (remove before serving): 1
15)
dried rosemary and thyme : 0.5 teaspoon
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