This is a recipe that a friend of mine wanted and thought I should share. I hope you enjoy as much as we do!
1/4 cup almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds cubed beef stew meat (organic, if possible)
1/2 cup red wine
4 cubes gluten-free beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
salt to taste
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
1 tablespoon Worcestershire sauce
3 tablespoons low sugar ketchup
2 teaspoons cornstarch
2 teaspoons cold water
2/3 cup frozen peas
Combine flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the flour mixture until thoroughly coated.
In a large dutch oven, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside. Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot.
Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, onion, Worcestershire, and ketchup into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through.
Add salt to taste. Serve warm and enjoy!