Braised Beef Stew in a barbecue beer and wine sauce

Ingredients:

• 2 1/2 lbs. beef stew meat
• 3 Tablespoons extra virgin olive oil
• 1/3 cup chopped yellow onions
• 2 cloves garlic, minced or grated
• 1 1/3 cups coarsely chopped carrots
• 1 cup gluten free barbecue sauce (I used Tomato-Free BBQ Sauce.)
• 1/2 teaspoon ground thyme
• 1 large bay leaf
• 1/3 cup dry red wine (I used cabernet sauvignon.)
• 2 cups gluten free beef broth (O Organics, HerbOx, Better Than Bouillon)
• 2/3 cup gluten free beer
• 1 Tablespoon honey
• 1/2 teaspoon gluten free dijon mustard*
• 1 Tablespoon butter or buttery spread, melted
• 1/2 - 1 teaspoon guar gum or your favorite thickener
• Sea salt and pepper, to taste

Instructions:

1. Preheat oil in a heavy skillet on medium-high heat. Add meat and brown well, flipping as needed.
2. Add onion, carrots, and ground thyme; cook for about 10 minutes, stirring frequently.
3. Add barbecue sauce, bay leave, beef broth, wine, beer, honey, and mustard; stir until combined; bring to a boil; lower heat; and cook for approximately 1 hour 45 minutes or until fall apart tender.
4. Once cooked, add melted butter and guar gum to a small container; stir until combined. Bring sauce to a boil; add guar gum mixture and stir until thickened.
5. To individual bowls, add some of the sauce; add mashed potatoes to the center; arrange beef stew meat around mashed potatoes; top potatoes with some sauce; and serve immediately.

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