GuFf

because gluten-free food doesn't have to be rubbish

Stu

with 2 comments

This is my favouritest stew ever, and one which my mother has been making for as long as I can remember. When I finally managed to find the recipe for it I was dismayed to see that one of the key ingredients was worcestershire sauce, which along with mustard powder and a hint of sugar, as well as a few herbs, gives the stew a lovely sweet, sour and slightly spicy kick, the like of which I have not tasted anywhere else in combination with beef, lentils and root vegetables. It has taken me a few tries but I’ve finally come up with a flavour combination that almost exactly matches the original, without the worcester sauce (though I believe it is possible to get gf worcester sauce, I imagine it won’t taste the same as the original stuff anyway). The mix of bbq sauce (which, like worcester sauce, also contains tamarind as a secret ingredient, a great sweet/sour fruit which adds an intriguing note to anything it’s added to), a tiny splash of soy sauce for the saltiness and balsamic vinegar to notch up the sour balances out perfectly and makes this a very moreish stew. Serve with green or white cabbage and old potatoes, boiled or baked, to mash into the stew and mop up the juices with.

Beef and lentil stew
Adapted from Casserole Cooking

Ingredients
250g casserole steak, cubed
1 onion, diced
1 turnip, peeled and diced
1 carrot, cleaned and cut into discs
100g red lentils
450ml chicken or beef stock
1/2 teaspoon mustard powder
1 teaspoon gf BBQ sauce
2 drops gf soy sauce
1/2 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon sugar
1 bay leaf
1 400g can tomatoes, chopped

Method
1. In a large crockpot heat a drizzle of oil until hot. Fry off the steak cubes in the oil until nicely browned all over. Turn down the heat slightly, add the chopped onions and cook for a couple of minutes until translucent. Add the turnip and carrot and cook for another minute or so.

2. Add the lentils, stock, all of the flavourings and the tomatoes, as well as salt and pepper, and bring to a simmer. Put the lid on and leave to cook gently for at least an hour, up to an hour and a half. If you prefer the stew to be a little thicker, take the lid off for the last half hour of cooking.

Serve with old potatoes which can be mashed into the stew with the back of your fork, and a green vegetable, or cabbage.

Serves 3.

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Written by guffblog

18th February 2011 at 22:54

2 Responses

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  1. I kept thinking you had a LOT of whipped cream with your stew!

    thebakeescape

    20th February 2011 at 10:46

    • Ah yes, white cabbage and camera flash don’t go together well, it looks rather anaemic. I am hoping that come spring/summer and the return of natural light to my kitchen my photos will improve, but that may be wishful thinking.

      guffblog

      22nd February 2011 at 22:14


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