I have to first point out that the mister and I enjoyed this stew throughly. Secondly, my measurements are mostly estimations, because I made this from.scratch, and without measuring cups/spoons.
This take about an hours worth of prep, total, and an additional 2-2.5 hours of cooking time, but it's SO worth it! It fed the mister and I for 3 meals! So it would probably serve 4-6 people for a meal.
Have a cutting board, sharp knife, and a small and large bowl handy.
Tasty Homemade Gluten Free Stew
ingredients;
1 lb. cubed meat (1" cubes, whatever variety you wish, we used pork)
1/2 a medium-sized turnip
1/2 a small-sized head of cabbage
3 medium-sized carrots
5 small-sized potatoes
2 small-sized onions
1 clove garlic
2 tbsp. olive oil
1/2 a carton (approximately 500mL) of low sodium gluten free chicken stock
1 gluten free vegetable bouillon cube
1/4 cup all-purpose gluten free flour (plus extra for dredging)
1/4 tsp. table salt
1/4 tsp. ground black pepper
1/2 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
Ok, got all your ingredients? Great, let's start the preparation!
instructions;
1) Start by washing and peeling your veggies. Cut them into good-sized (2" or so) chunks. Mince your garlic and onion. Set aside veggies in one large bowl. Set aside onion and garlic (I left them on separate sides of my cutting board).
2) If your meat isn't already cubed, do that now. You want the pieces about 1"-2". Then dredge in some flour, all sides should be well covered.
3) Heat olive oil over medium heat in a large pot (needs to hold at quite a large amount, mine was a 6-7 quart pot and that worked fine).
4) Add the cubed, dredged meat and brown well on all sides. Don't be overly concerned about cooking it all the way through at this point. Once browned, remove from pot and set aside in a small bowl.
5) Add onion to the pot now, cook until translucent, then add your garlic, cook about another minute. Add in your flour and blend well. It should look a bit like a thick paste.
6) Prepare your bouillon cube according to the package directions and add that, along with the chicken stock next. Stir well to incorporate everything thus far.
7) Turn heat up to maximum, waiting for it to come to a boil, then turn back to medium. Stir occasionally, releasing then brown crunchy bits that stuck to the bottom when you browned the meat.
8) Now add the meat back to the liquid, cook for 30 minutes(with lid on).
9) Add uncooked vegetables and cook an additional hour (with lid on).
10) Turn heat back to low and add in your spices, simmer another 30 minutes (with lid on), stirring occasionally. If your vegetables are tender and cooked through at this point, you're done!
11) Serve and enjoy! :-)
