Gluten Free Beef Stew – Pressure Cooker Method

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced or grated
• 1-2/3 lbs. beef stew meat, cut into approx. 1 x 1-1/2 pieces
• 3 large carrots, peeled and cut into large cubes*
• 2 bay leaves
• 3 large russet potatoes, peeled and cubed
• 1 2/3 cup gluten-free chicken broth (nightshade-free, if needed)
• 1/8 teaspoon salt, or to taste (I used less, but used 1/2 teaspoon more bouillon paste)
• 1/8 teaspoon pepper, or to taste
• 2 teaspoons brown rice flour, or to taste
• 2 teaspoons water

Instructions:

1. Preheat your pressure cooker over medium-high heat, without an insert, if your model has one. Add beef and brown on all sides. If the juices drain from the meat and saturate the pot, allow it to evaporate.
2. Add onion and saute until tender, about 5 minutes.
3. Add garlic, carrots, and broth. Cover, top with rocker, and cook over medium-high heat until you hear hissing coming from the piece that pops up. Lower heat and simmer for 25 minutes or according to the manufacturer's instructions of your pressure cooker. (Cooking time varies depending upon the size of the chunks of beef.)
4. Bring potatoes to a boil in a saucepan full of water. Lower heat and simmer 10 minutes or until tender. Drain once cooked and set aside.
5. Cool down the pressure cooker according to the manufacturer's instructions. I run mine under cold running water for a few seconds until the metal piece drops back down.
6. Remove bay leaf, if desired, or leave it in for aesthetics, and allow each person to set it aside in their bowl.
7. Return to high heat, add brown rice flour mixed with water to make a slurry. Add it to the pot and stir until thick. Serve warm. Store leftovers covered and refrigerate for up to three days.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.