Balsamic Beef Stew

It's now been two years for me, eating gluten free. The husband is now at three and a half years. Our lives feel different than they used to.

More vibrant. Less crappy. More in focus. We're grateful. Things have changed a lot.

Move over, Dinty Moore.

Beef stew with tender chunks of beef, melty potatoes, and sunny carrots. It's the stuff that will warm you in the middle, keep you full for a long time, and the house smells divine while it's cooking.

Most recently, I made it while the husband was playing the newest Halo game. We were literally in the same room. He asked me the next day where the beef stew came from. Apparently he didn't noticed the scent of the beef and the tomato paste and the balsamic vinegar having a party.


I've decided that balsamic vinegar, as long as you've picked out a good one (aged and likely imported), has that dark and smoky tart taste that really accents meat. It does wonders for this beef. I have a particular chicken dish I like too where it's the crowning note, but it's not too overwhelming. Versatile, too, then.

Get yourself some good balsamic and go for the beef stew.

Last Year: Shredded Mexican Chicken
Two Years Ago: Gluten Free Reviews - California Pizza Kitchen (FAIL)
Three Years Ago: MegaWraps Review (not gluten free)

Balsamic Beef Stew
Loosely based on the Better Homes and Gardens New Cookbook
[Printer Friendly]

1 pound beef stew meat, chopped into 1/2 inch pieces
2 tablespoons millet flour
2 tablespoons canola oil
1 medium onion, chopped
3 cups homemade stock (I used veggie)
1 bay leaf
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon gluten free soy sauce
1 cup carrots, chopped on the bias
1 cup Russet potato, chopped into small cubes

Trim the fatty parts off the beef, and cut into bite-sized cubes, about 1/4 inch square. In a zip-top bag, shake the beef and millet flour together. When the beef pieces are covered in flour, brown the outside of the beef pieces in a large, heated saucepan with some oil.

Chop and add the onion, stock, and bay leaf. Bring to a boil, then reduce the heat and simmer for an hour until the beef is tender.

Then, add tomato paste, Worcestershire, balsamic, gluten free soy sauce, and oregano. Chop the carrots and potatoes and add to the stew. Cover and simmer for another 30 minutes, until the potatoes and carrots are firm but tender.

Serve with some hearty corn chips.

Keeps well in the fridge for several days, or in the freezer in individual portions for several months.