I attempted to make the stew before work one day when another employee didn't show up when scheduled; I had a pot of stew on the burner, and my boss texts me to see if I can come in. We got it all worked out, but basically I was shorted 30 minutes in the time I thought I had to make my stew. I had to turn the burner up a little higher than recommended to hurry the potatoes and vegetables along, but in the end I made a great 6 serving batch of stew for reheat.
2 Tbsp vegetable oil
1 package, about 1 LB stew meat, cleaned and cut into bite size cubes
2 Tbsp gluten free flour (potato or cornstarch will do)
1-2 dash salt
1-2 dash ground black pepper
1/2 yellow onion, diced
2 small bay leaves
4 OZ tomato paste
2 handfuls gluten free pasta, the shape is up to you
3 small potatoes, peeled and cut into bite size chunks
3 medium carrots, cut into bite size chunks
2 stalks celery, thickly sliced (This I only added for my husband- I hate celery)
- Heat up some oil in a large pot over medium heat.
- Place the meat in a ziplock, sprinkle with flour, and toss to coat.
- Transfer the meat to the pot, season with salt and pepper, and brown meat on all sides.
- Fill the pot with enough water to cover the meat, mix in onion, bay leaf, and 1/2 cup tomato paste.
- Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes- meat should be tender.
- Stir in the potatoes, carrots, and celery. Continue cooking over low heat for another 45 minutes, until vegetables are almost tender.
- Add in gluten free pasta and cook on low for another 10 minutes.
- Remove bay leaf before serving or storing in Tupperware.