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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