Gluten Free Beef Stew And 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.

EASY BEEF STEW {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Turn on the Instant Pot to the saute function and add the olive oil.
• Add the cubed beef to the Instant Pot and brown the meat on both sides.
• Add the gluten-free Worcestershire sauce, apple cider vinegar, and tomato paste to the beef and stir to combine.
• Sprinkle the thyme, sage, onion powder, garlic powder, and salt over the meat and stir to combine.
• Pour the gluten-free beef broth into the pot.
• Add the carrots, celery, and potatoes to the Instant Pot and stir to combine.
• Place the lid on the Instant Pot and turn the vent to sealing.
• Set on meat/stew setting or on manual for 35 minutes.
• Once the timer goes off, release the pressure manually. Carefully remove the top.
• In a small bowl, whisk together the cornstarch and water to make a cornstarch slurry. Stir the cornstarch slurry mixture into the pot.
• Stir in the frozen peas and press the sautee button and cook for another 5-10 minutes or until peas are cooked and sauce is thickened.
• Allow the stew to cool for 5 -10 minutes. Serve and enjoy!
• Store leftovers in an air-tight container in the refrigerator.
• Reheat leftovers in the microwave or on the stovetop.

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.

LIGHTER BEEF STEW & DUMPLINGS

Steps:

• Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
• Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
• Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.