- 3 pounds Grass Fed Beef Chuck Roast, cut into 2-inch cubes
- 4 tablespoons Ghee or Olive Oil
- 1 large Yellow Onion, finely diced
- ½ Fennel Bulb, finely diced
- 4 cloves Garlic, minced
- 4 medium Carrots, peeled and cut into large dice
- 4 large Parsnips, peeled and cut into large dice
- 2 cups Crushed Tomatoes
- 1/4 cup Sundried Tomato Tapenade
- 1 cup Red Wine
- 4 cups Beef Stock
- 2 tablespoons Gluten Free Flour blend
- 1 tablespoon Herbs' de Provence
- Salt and Fresh Ground Pepper, to taste
- 8 oz Spinach, washed, trimmed and rough chopped
- 1/2 cup fresh basil leaves, chiffonade cut.
- Preheat oven to 350 degrees
- Pat beef dry with paper towels, (it will not brown well if it is damp), season with salt and pepper.
- Heat a large Dutch oven over medium high heat, add a little oil, add the meat in a single layer without crowding the pan, and sauté until nicely browned on all sides.
- Remove from the pan and work in batches browning the rest of the meat.
- Add a little more ghee and sauté the rest of the onion, fennel and garlic until softened and caramelized.
- Add the carrots and parsnips.
- Add the red wine, allow heat through
- In a large jug or bowl, whisk the flour into the broth, and add to the pan.
- Add the tomato paste, sundried tomatoes and herbs de Provence. Bring to a simmer on top of the stove.
- Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 2 to 4 hours, until meat is fork tender.
- Stir in the basil chiffonade, and spinach taste for seasoning.
- Ladle the stew in individual oven proof casserole dishes, or one large dish.
- Place back in the oven for 10 minutes to heat the dishes.
- Top with Soft Gluten Free Pot Pie Topping, bake at 400F for 25 to 35 minutes.
- Note: this dish can also be prepared in a slow cooker or adapted for the Instapot.
Soft Gluten Free Pot Pie Topping
Living gluten free does not mean deprivation from delicious pie toppings! This easy recipe yields a soft biscuit-y topping that can be adapted for many recipes.
- 2 cups Gluten Free Flour Blend
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Herbes de Provence
- ½ teaspoon Dry Mustard Powder
- 12 Tablespoons (1 ½ sticks) Butter, cold
- 2 Eggs, beaten
- 1 cup Milk
- Whisk together the dry ingredients and cut the butter into the flour with a pastry cutter or your fingertips until it resembles fine breadcrumbs.
- Whisk together the egg and milk, and blend with the flour mixture, until a soft dough is formed.
- Drop spoonful’s on to the hot stew and bake until done.