Beef Stew (gf, df, soy free, egg free)

[Pam V]

A co-worker gave me this beef stew recipe and my family and I thought it was delicious and wanted to share it with you. My old beef stew recipe was much more fussy and required a lot of work so it was nice that it was both easy and safe to eat! I suspect it could also be cooked in a crock pot. (I don't eat tomatoes too often but am fine with having tomato products occasionally)

Four Hour Beef Stew

2 - 3 lbs. stew meat
2 Medium Onion, sliced
4 - 5 Potatoes (cut in good size chunks - not too small)
4 - 6 carrots
3 Ribs Celery
2 c. Tomato Juice (I got a natural juice at Whole Foods - I had 3 lbs. of meat so I added an extra cup of juice)
1/2 - 1 tsp. salt
1/4 tsp. pepper
2 T. sugar
3 T. Tapioca (I used Bob's Red Mill Tapioca Flour)

Preheat oven to 300 degrees. Arrange meat in bottom of roasting pan. Put vegetables over the meat. Mix salt, pepper, sugar and tapioca with the juice and pour over veggies and meat. Cover tightly with foil and back for 4 hours. Do not peek and keep tightly covered while cooking.

[Gabes-Apg]

Looks great!!!

I have been doing something similar with my safe veges.
Beef and lamb cuts (with bones)salt, grated carrot and parsnip and cut up cauliflower, tin of tomatoes, bake for 3hrs.
At end, I pour off the liquid into saucepan, and thicken the liquid with gf gravy mix.