Thick and delicious! You could easily make this non-gluten-free if you're no where near our house. Bella thought the meat was amazing, but threw the potatoes on the floor. I thought it was the perfect dinner for a night where the weather is turning colder again (BOO!).
In the ingredient list there are a bunch of things without quantities. Use however much you want. This will drive people like my sister, Melissa, crazy. It's payback for my childhood dear sister.
1/2 cup GF flour mix
2 lbs. stew meat
1 chopped onion
1 sprig rosemary
6 cloves garlic, minced
3 cups beef broth
1 1/2 cups red wine (you can sub unfiltered apple juice, but it's not as good)
2 super large carrots, cut into largish chunks
3 golden potatoes, chunked up as well
8 baby portabella mushrooms, quartered
1 can tomato paste
Place 1/2 your flour and seasonings in a gallon sized plastic bag. Add half you meat and shake to coat. Brown in your Dutch oven in olive oil. Repeat with the rest of the meat. Remove the meat and set aside.
Add some more oil to your pot and saute the onion for about 5 minutes. Add your garlic and saute for a minute more.
Return the meat to the pan. Pour in your beef broth and wine and scrape the bottom to get all the delicious brown bits up. Throw your sprig of rosemary in. Bring to a slight boil and then turn to lowest burner setting. Put a lid on it and let it do it's thing for 90 minutes. It should be at a very, very low simmer. This works best in a cast iron pot. You may have to turn the heat up a little bit to keep other types of cook wear as hot.
Add your potatoes, carrots, and mushrooms into the party. Turn the heat up the slightest notch, put the lid back on, and leave it be for another hour.
Stir in your tomato paste until well incorporated. Serve it up.
This would be great with some hot dinner rolls. Whenever I figure out how to make the perfect gluten-free dinner roll I'll be all over that. Until then, enjoy the hot, flaky goodness for me.