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.
- 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
- 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.
- Add the stewing beef, gluten-free beer and crushed tomatoes. Stir and bring to a boil.
- Once boiling, cover with the lid and turn the heat down to low. Simmer for 3 hours.
- Add the rice, stir, cover, and simmer an additional 30 minutes. Season with salt & pepper if necessary.
- Alternately, you can cook the stew in a casserole dish in a 350° oven. Cooking times will remain the same.
Based on a recipe by Jamie Oliver.