INGREDIENTS
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoons garlic salt
- 3 cups beef broth
- 1 cup brown gluten free gravy
- 2 cups water
- 1 cup of apple juice OR gluten free beer
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 large russet potatoes, peeled, cut into 1/2-inch pieces
- 1 large onion, chopped
- 1/2 teaspoon freshly ground black pepper
Brown meat in olive oil in large pot.
All but potatoes and onions.
Cover and simmer on low for 1 hour.
Cook onions in butter until soft and set aside.
After 1 hour add potatoes and onions to pot.
Cook on low for 1 hour uncovered.
Served with sweet Gluten free Bisquick biscuits.
