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You are here: Home / Main Dishes / Beef / Gluten Free Beef and Beer Stew with Rice

Gluten Free Beef and Beer Stew with Rice

February 27, 2012 By Jeanine Friesen 5 Comments

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I have always been a huge fan of Jamie Oliver. It all started back when he was just a bachelor with a neat flat and a scooter. Now, he’s grown into a family man on a mission to make the world a better place, one lunch cafeteria at a time. So, he is a man I am impressed by, and when I am looking for inspiration for a meal, and feel stuck, or don’t have many ingredients in the house, I look to him and his recipes. Many of his recipes use everyday, down to earth ingredients, making it easy to find an answer to those “What’s for supper” days. In this case, the question is “What to do with this stewing beef?”. I had bought a package of stewing beef, but didn’t feel like making my regular stew (but the next time I do, I will be sure to blog that recipe, it has a beautiful brown gravy, loaded with veggies & topped with gluten-free dumplings. You’ll like it, I promise.)

Anyway, Jamie Oliver had an answer to today’s question. He has a recipe for a yummy looking beef and ale stew, which I used as inspiration for this dish. I made a few simple alterations along the way, but either way, I think you’ll enjoy it.

 

Gluten Free Beef and Beer Stew with Rice

Gluten Free Beef and Beer Stew with Rice

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

Gluten Free Beef and Beer Stew - inspired by Jamie Oliver.

Ingredients

  • 1 lb stewing beef, cut into 1-inch pieces
  • 2 dried bay leaves
  • 1/2 cup chopped onion
  • 1 large stick celery, chopped
  • 1/2 cup chopped carrots
  • 2 Tbsp olive oil
  • 355 ml gluten-free beer (I used Redbridge, which is made from sorghum)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 14 oz. tin of crushed tomatoes
  • 1/2 cup long grain white rice

Instructions

  1. In a cast iron pot with a lid, heat the oil over medium heat. Saute the onions, celery, carrots, salt, pepper and bay leaf for 10 minutes.
  2. Add the stewing beef, gluten-free beer and crushed tomatoes. Stir and bring to a boil.
  3. Once boiling, cover with the lid and turn the heat down to low. Simmer for 3 hours.
  4. Add the rice, stir, cover, and simmer an additional 30 minutes. Season with salt & pepper if necessary.
  5. Alternately, you can cook the stew in a casserole dish in a 350° oven. Cooking times will remain the same.

Notes

Based on a recipe by Jamie Oliver.

Did you make this recipe?

Tag @faithfullygf and use the hashtag #faithfullygf . I'd love to see it!

© Jeanine Friesen
Cuisine: American / Category: Main Dishes

 

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Filed Under: Beef, Egg-Free, Main Dishes, Naturally Dairy-Free, Nut-Free, Rice, Soy-Free, Xanthan and Guar-Gum Free

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Comments

  1. Elise says

    March 3, 2012 at 6:22 pm

    I’m drooling over this Jeanine. Beef and beer is my kind of combination.

    Reply
  2. Lyndsay from CHARMED says

    March 7, 2012 at 10:00 am

    This looks and sounds incredible Jeanine. I remember the first time I saw Jamie Oliver – he was cooking a roast pork and he looked about 12! Vaughan will love this one.

    Reply
  3. alicia says

    September 12, 2013 at 9:37 am

    Is the rice precooked?

    Reply
    • alicia says

      September 12, 2013 at 10:07 am

      Also how much is the beer in ounces?

      Reply
      • Jeanine Friesen says

        September 12, 2013 at 10:10 am

        No, the rice cooks in the stew, so not pre-cooked. That is about 12 ounces of beer (1 bottle, I believe)

        Reply

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