A Healthy Gluten Free Spin on a Winter Favorite
By: Megan Bauer – Udi’s New Face of Gluten Free Winner
I simply can’t think of anything more comforting on a cold winter’s day than nice steaming bowl of beef stew. It warms you up from the inside out and will fill the house with delicious soul-warming, aromas! This time a year many of us also resolve to live a little healthier and for this reason I have made a couple of healthy tweaks to my traditional beef stew. Instead of loading up my stew with potatoes, I chose to use a rutabaga which is lower in carbs and adds a wonderful flavor. Also, thanks to Udi’s classic French Dinner Rolls and Whole Grain Seeded Dinner Rolls, I can now once again enjoy a nice crusty roll to dip into the stew!
Megan’s Healthy Beef Stew
- 2 lbs top sirloin cut into bite sized cubes
- 1 rutabaga
- 4 Carrots
- 5 Celery Stalks
- 1 Medium Onion
- 1 package Frozen peas
- Salt and pepper
- 2 TBS cornstarch
- 2 TBS Worcestershire sauce
- 2 TBS tomato paste or ketchup
- 2-4 32 oz containers of beef broth depending on the size of your stock or crock pot.
- Beef Stock
- 2 Tbs Vegetable oil
- Toss the beef cubes in the cornstarch Then sear them, over high heat, in a large frying pan. You’ll just want to brown the outside of the beef, it is not necessary to cook the meat all the way through.
- After that the rest is easy! Simply combine the rest of the ingredients ( minus the peas, if you add them right away they will get mushy) in the crock pot and leave on low for 8 hours.
- Add the peas ½ hour before you are going to eat and heat through.
- If the base isn’t as thick as you would like you can always add a bit more cornstarch at to thicken it up! ( I usually make a slurry in a small bowl with a few TBS of cornstarch and some of the beef broth to make sure it adds nicely to the stew with no clumps! And don’t forget to check the seasoning periodically throughout the cooking process.