Creamy Beef Stew

Level of Difficulty: Easy
Serves: 6

We have had several storms in the area, and this is a meal that warms you inside and out. It can be served over pasta or potatoes or on it's own. 

Creamy Beef Stew over Mashed Potatoes

Makes 6 servings where each one has approximately:

359 Calories, 11g Carbs, 21g Fat,  25g Protein

The mashed potatoes adds approximately 90 calories a serving and most Gluten Free pasta adds approximately 200 calories a serving .  

Creamy Beef Stew

1 pound	Beef (cut into ~1 inch cubes)
1/4 cup	Corn Starch
1 t	Salt
1/4 t	Pepper
2 T	Oil

1 cup

Dry White Wine

2 T	Oil, additional
1 Medium	Onion
3 Medium	Carrots
2 cups	Mushrooms
1 cup	Chicken Broth
1	Bay Leaf
1/4 t	Thyme
1/4 t	Cayenne Pepper

1/4 cup

Whipping Cream

Directions:

1. Pre-heat the oven to 350F.




2. Cut the Beef into ~1 inch cubes and chop the Onion, Carrot, and Mushrooms.

3. Coat the Beef with Corn Starch, Salt, and Pepper.

4. Heat the oil in the bottom of a heavy pan, sear the Beef on medium heat and set aside.

5. Deglaze the pan with Wine.

Tip: Deglazing the pan makes sure all of the flavorful bits make it into the stew.

6. In a large oven-proof pot, sweat the onions, carrots, and mushrooms in the remaining oil over medium heat for approximately 5 minutes. 

7. Add the Chicken Broth, Wine, Beef, Bay Leaf, Thyme, and Cayenne Pepper to the pot and bring to a boil. 

Tip: The wine naturally tenderizes the Beef. 

8. Cover and place the pot in the oven at 350F for 1 hour and 15 minutes until the meat is tender.

9. Finish with the cream just before serving.

Tip: Adding very cold cream to a hot liquid will cause the cream to curdle. Therefore "Finishing" is to bring the cream to room temperature or cool the soup, then slowly add some of the broth to the cream and slowly add the mixture to the stew. 

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This is a very forgiving recipe. The amount of Mushroom, Carrots and Onions I put in varies depending on what I have in my fridge and it tastes great every time. It will keep in the fridge for several days, and it freezes wonderfully.  If you are going to freeze the stew, take out the portion for the freezer before you add the cream. Add the cream when it has been thawed, this will prevent it from breaking.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

• Pacific Foods Free Range Chicken Broth

Please post your experience with this recipe in the comments... and is it worth the calories?