So far I am really encouraged. It’s amazing how many options out there are just naturally gluten free that don’t come to mind at first. Like most people I always think of how I will miss the bread and how difficult it will be, but honestly it’s not.
Number Two is one of those kids that likes certain foods- and when he likes them I mean he really likes them. For example, out of my normal realm of cooking and eating healthy I admit, but Sam’s Club sells breaded chicken biscuits in packs of 10 that go from freezer to plate to tummy in about 2 minutes. He loves them to the point that on busy school mornings it’s just easier to pop a biscuit into the microwave than do anything else. Besides, it’s the only thing he wants.
So what to do when you’re going gluten-free (for a few weeks at least)? You make his second favorite: chocolate chip pancakes. I used Hodgson Mills gluten free all-purpose baking mix and they were awesome. 86 the chocolate chips for me and Hubby, add a little pure maple syrup and/or lingonberries and we had a bona fide pancake breakfast complete with turkey sausage. Yum!
Okay, so on to the recipe for today. This is comfort food at its finest. It had tons of flavor, very filling, and I can vouch from personal experience that an entire bowl will go down smoothly in less than ten minutes (not that I recommend inhaling your food, but Hubby and Number One were too busy to listen to me.)
GF Crock Pot Stew Beef & Brown Rice
2 – 3 T EVOO
1 1/2 – 2 lbs. stew beef
1/4 cup GF flour
1 1/2 tsp salt, divided
3/4 tsp pepper, divided
4 cups water
1 package onion soup mix
2 cloves garlic, minced
6 oz. mushrooms, sliced
1 medium onion, sliced
1/4 cup red wine
3 T worcestershire
1 T soy sauce (GF or Tamari)
1 tsp thyme
1/2 tsp rosemary
2 T marsala wine
Combine the GF flour with 1/2 tsp salt and 1/4 tsp pepper. Toss the meat into the flour mixture to coat. Brown the meat in the EVOO in skillet over medium high heat.
Remove the meat and deglaze the pan with the red wine. Get all the bits of meat and juice from the pan as you can and add it all to the crock pot.
Mix water with onion soup mix and pour into the crock pot. Add sliced onion, mushrooms, garlic, worcestershire, soy, marsala, thyme, rosemary, 1 tsp salt, and 1/2 tsp pepper. Combine well. Set on high for 4 hours, or low for 8.
Cook your brown rice and serve with the stew beef.