750 – 800g lean stewing beef (cut into bite sized pieces)
1 bottle gluten free ale (500mls)
2 tbsp gluten free flour seasoned with salt and pepper
3 medium or 2 large onions – sliced into thin rings
1 red pepper - sliced into thin rings
2 garlic cloves (optional) - sliced thinly
4 medium or 6 small carrots - trim ends and sliced thinly
3 celery sticks - sliced thinly
1 tbsp chopped fresh thyme
2 tbsp oil or other fat, e.g. beef dripping
Gluten free vegetable gravy mix
Extra salt and pepper to season to taste
1. Place gluten free flour in a large bowl, season with salt and pepper and toss the meat in it to coat evenly.
2. Heat the oil in large pan and add the floured meat. Fry until browned before adding the sliced vegetables and the thyme and pouring in the ale.
3. Add enough water to almost cover the contents. Bring to the boil and then simmer gently, stirring occasionally, for 2 - 3 hours until the meat is very tender. Alternatively cook in a slow cooker overnight.
4. Taste and add GF gravy seasoning mix and extra salt and pepper as required. Serve with a GF roll for a hearty lunch or with leek and potato crush (see recipe) and griddled courgettes for a meal that will meet the dietary requirements of almost anyone as long as they eat red meat...
Click here to read Gilly's breakdown of the inspiration and preparation for her Boozy Beef Pot recipe.