Beef Stew
1 tbsp (15 ml)
Extra virgin olive oil
2 lbs (.9 kg)
Chuck steak, cut into 1 inch cubes
2
Sweet onions, diced
8 oz (226 g)
Button mushrooms, quartered
1/8 cup (25 g)
Tapioca starch
1/8 cup (25 g)
Brown rice flour
1 tbsp (15 g)
Dark brown sugar
1 tbsp (15 g)
Dijon mustard
2 tbsp (30 ml)
Worcestershire sauce
2 tsp (10 g)
Curry powder
1/3 cup (80 ml)
Beef stock (for slurry)
2 cups (473 ml)
Beef stock
4 oz (113 g)
Baby carrots, cut into chunks
Instructions
1.
Preheat Oven to 325F / 163C
2.
In a large dutch oven over medium high heat, heat olive oil.
3.
Add enough chuck steak to cover the bottom of the pan and cook until browned 4-5 minutes.
4.
Repeat with the remainder of the steak.
5.
Place steak on a towel lined dish.
6.
Add onion and mushroom to the dutch oven and saute for 3 minutes or until starting to soften.
7.
Meanwhile, in another large bowl, combine tapioca starch, brown rice flour, dark brown sugar, mustard, worcestershire sauce, curry powder and one third cup of beef stock.
8.
Whisk until smooth.
9.
Add the two cups of beef stock to a small saucepan and bring to a boil.
10.
Add half of the hot stock mixture to the flour slurry and whisk until smooth.
11.
Add the hot slurry mixture to the saucepan with the remaining stock and whisk until thickened, 1 to 2 minutes.
12.
Add the thickened sauce to the dutch oven with the onions and the mushrooms, then add the steak.
13.
Bring to a boil, cover and place in the oven for 1.5 to 2 hours.
14.
Remove from the oven when the meat is fork tender.
15.
Before serving, boil water and add carrots for five minutes, drain and rinse in cold water.
16.
Add carrots to the stew and serve immediately.