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This bean and beef stew recipe makes for a stew that is hearty and healthy, filled with beans, onion, corn, and a tomato base. Enjoy with a salad and dense, whole wheat bread with herbed butter.
For a gluten free option dredge your meat in rice flour instead of wheat flour.
(Gluten Free Option, Dairy Free, Soy Free, Nut Free, Refined Sugar Free)
Beef and Bean Stew
(Gluten Free Option, Dairy Free, Soy Free, Nut Free, Refined Sugar Free) This stew is hearty and healthy, filled with beans, onions, corn, and a tomato base. Enjoy with a salad and dense, whole wheat bread with herbed butter. For a gluten free option dredge you meat in rice flour instead of wheat flour..
Ingredients
- ½ cup flour or rice flour
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- ¼ teaspoon cayenne pepper
- 3 lbs Alderspring Organic Grass Fed Stew Beef
- 3 tablespoons olive oil
- 2 onions thinly sliced
- 2 celery ribs coarsely chopped
- 2 cups water
- 6 oz can tomato paste
- 1 cup frozen corn or 1 can
- ¾ teaspoon rubbed sage
- ½ teaspoon dried thyme
- 16 oz kidney beans
Instructions
- Mix flour, paprika, garlic salt, and cayenne in a plastic bag.
- Add meat and toss to cover.
- Brown in 2 tablespoons oil in a Dutch oven.
- Remove with slotted spoon.
- Add remaining oil and saute the onions and celery.
- Add water, tomato paste, corn, sage, thyme and beef.
- Simmer on stove top for 1 ½ hours.
- Add kidney beans and simmer another 15 minutes.
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