Estofado de ternera sin gluten

Ingredientes

• 4 lbs beef stew meat (1-2 inch cubes)
• 2 tablespoons olive oil
• 1 large onion (halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups))
• 4 medium carrots (peeled and cut into 1-inch pieces (about 2 cups))
• 2 cloves of garlic (minced)
• 1 tablespoon tomato paste
• 2-3 tablespoons gluten-free flour
• 1 cup red wine (or 1 additional cup of beef broth)
• 3 cups gluten-free low-sodium beef broth or stock
• 2 bay leaves
• 4 springs thyme (or 1 1/2 teaspoons dry thyme)
• 4 ounces salt pork (trimmed of excess fat)
• 1 pound yukon gold potatoes (cut into 1 inch chunks (I like to peel mine))
• 1 cup frozen peas

Preparación

1. 1

   Pat meat dry with paper towels. Do not season. Heat 1 tablespoon olive oil in a Dutch oven over high heat until shimmering. Add half of beef and cook until well browned on all sides, about 8 minutes. Reduce the heat if oil begins to smoke or fond begins to burn. Transfer beef to the slow-cooker.

2. 2

   Repeat with remaining beef and 1 tablespoon olive oil, then add to the slow-cooker.

3. 3

   Add 2 teaspoons olive oil to the now-empty dutch oven if needed, add the onion and carrots. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 3-4 minutes.

4. 4

   Add the flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Add garlic, tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

5. 5

   Slowly add the wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Whisk in the beef stock/broth.

6. 6

   Pour the stock/broth mixture into the slow-cooker. Stir in the bay leaves, thyme, and salt pork.

7. 7

   Cook on low for 4-6 hours (or high for 3-4 hours). 2 hours before eating remove the salt pork and add the potatoes.

8. 8

   30 minutes before eating stir in the peas. IMPORTANT: Season with salt and pepper - I usually add 1/2 teaspoon each. Enjoy!