Beef Stew With Gluten Free Dumplings Recipes

GLUTEN FREE BEEF STEW AND DUMPLINGS

Steps:

• Boil the kettle and add 300ml boiling water to a jug and allow the stock cube/stock pot to dissolve, set to one side.
• In a heavy casserole pot (I have a good quality cast iron pot) brown off your beef over on a high heat on the stove. If you like you can add a little oil to prevent the meat sticking to the pot, I personally don't bother. I add the beef a quarter of a pack at a time and remove once browned onto a side plate; this prevents the beef from steaming in its own juices and keeps the beef beautifully browned.
• Once all the beef has been browned, you'll want to deglaze your casserole pot (which may look like it will never be clean again at this point). To do this pour the 300ml of beef stock into the casserole pot and using a wooden spoon work at the stubborn bits of beef and dried meat juices. You'll find they come away quite easily and you'll be left with a rich dark stock.
• Add the browned beef back to the casserole pot and add all the remaining ingredients including the wine. Pop the lid on and now you have the choice to continue to cook on the stove for a quick turn-around Beef Stew and Dumplings or pop into the oven for a slow baked beef stew which will give you a more tender finish to the meat.
• For both versions you now have time to make your gluten free dumplings, the recipe for this can be found in the link in the notes and body of the text. Both oven and stove top stews will require you to add the dumplings for the last 20 minutes.
• If you chose the stove version you'll need to cook on a low to medium heat for 40 minutes. Remember to stir occasionally so the stew doesn't stick to the bottom of the pot. Finally, pop the dumplings in and cook with the lid on for a further 20 minutes.
• The oven baked stew can be in for up to 3hrs on a very low heat, you may want to stir once in a while; again to make sure it's not burning to the sides and also to check if it needs a little top up of water. You have a choice with your dumplings if you cook this way, you can keep the lid on for the 20 minutes or take the lid off for the last 10 minutes giving the dumpling the chance to brown on top.

BEEF STEW WITH GLUTEN FREE DUMPLINGS

Steps:

• Place a casserole dish (cast iron ideally) on the hob over a high heat with a couple of tablespoons of cooking oil. Add the beef to the casserole dish and stir it constantly until it has coloured nicely on the outside. If any excess liquid comes off the meat, cook until this has evaporated off.
• Turn the heat down to medium and add the onion to the casserole dish. Allow it to cook for a couple of minutes, stirring it through the beef.
• Next add the carrot and parsnip to the casserole dish, along with the gluten free flour and cook for about 5 minutes, stirring regularly.
• Add the Henderson's relish/Worcestershire sauce to the dish and stir it through the meat and veg mix, before adding the red wine. Stir well and use a wooden spoon to scrape any stuck bits off the bottom of the dish, integrating them into the sauce base. Cook for a couple of minutes.
• Now add the stock and the bay leaves to the dish and bring the stew to the boil before turning it down to a low simmer. Partially-cover the stew with a lid and leave to cook for 1 hour 30 minutes, stirring every now and then.
• When that cooking time has nearly run out, you can start preparing the dumplings. Grate the butter into a large mixing bowl, then sift the gluten free plain flour, oat flour and baking powder on top. Sprinkle the salt into the bowl too and then gently mix everything together with your fingers - you want to almost lift and combine to get the butter strands well coated with flour, rather than squishing the butter into a blob. Now gradually add the water (you may or may not need the last 10ml so go slow), mixing as you go, until you have a sticky, slightly damp dough. Set aside.
• Take the lid off the casserole dish then use your hands to shape the dough into round dumplings and carefully place on top of the casserole. The dough will be a bit sticky but don't worry if they don't look perfect as they will puff up during cooking. Place the lid back on and leave to cook for a further 20 minutes.
• After this the beef stew is ready to serve! Sprinkle with some fresh herbs if you have them and serve with baked potatoes and green vegetables for a belly-busting feast of a dinner. This stew is sooo gooooooooood.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

GLUTEN FREE BEEF STEW

Steps:

• Salt and pepper the beef and add it to the instant pot.
• Turn the setting to saute and sear the meat until its brown.
• Add the beef broth, chopped veggies, and tomato paste. Drizzle the top with red wine.
• Stir until combined.
• Top with fresh rosemary and a bay leaf.
• Turn the setting to "pressure cook" or "stew" and set the timer for 30 minutes. Once it's done, manually release the steam.
• Add additional salt and pepper to taste.
• Serve hot.