This stew is not only tasty with a mild sweet flavor, but gorgeous with lovely red tones that serve as a perfect background for the colorful veggies.
Gluten Free, Paleo, it is a wonderfully healthy dish that is absolutely delicious!
4 tablespoons butter or margarine preferably made from olive oil
2 tablespoons chopped garlic
Salt and Pepper
1 1/2 pounds beef stew meat, trim excess fat and cut into bite-size pieces
1 750 ml. bottle red Sangria wine (I used Lost Vineyards Sangria Red Wine and paid less than $5.00.)
1 tablespoons Worcestershire sauce (Most are, but check to assure the brand you have is gluten free.)
1 tablespoon beef soup base
4 cups beef stock or broth
2 small or one large onion, cut into bite-size pieces
3 celery ribs, cut into bit-size pieces
1 medium zucchini, unpeeled, cut into bite-size pieces
1 1⁄2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
1 1/2 cups baby carrots
1 cup corn
¼ cup Quinoa
½ cup brown rice
1 15 oz. can sliced beets
Melt butter in a large skillet over medium heat. Add beef, garlic, salt, and pepper, and brown.
Spray crock with nonstick cooking spray. Put beef into crock along with wine, beef base, beef stock, Worcestershire, onion, celery, carrots, parsley, basil, and bay leaves. Cover crock and cook on high for 2 hours.
Reduce heat to low. Add corn, quinoa, and brown rice cook 2 to 3 hours longer, before adding canned beets and heating thoroughly. Add salt and pepper to taste.
Serve and Enjoy!
|Recipe by Sammy Sutton|