I found an interesting recipe for beef stew courtesy of Nigella Lawson that contained orange no less so I thought I would give it a try. It definitely had an interesting flavor with the hint of citrus in the background. I really enjoyed the gluten-free yorkshire pudding I made to accompany the stew. It was perfect for dipping into the warm beefy stew.
2lb onions roughly chopped
2 lb carrots peeled and sliced on the bias
1/2 c gluten free flour blend
1 T ground sage
1 T beef rub (Penzey’s makes some good ones)
3.5-4 lbs of beef stew meat
one orange zested and juiced or 1/4 c orange juice
half of a bottle of gluten-free beer (I used Hornsby’s Cider which after some research appeared to be gluten-free)
4c beef broth
1 T brown sugar
2-3 bay leaves
salt and pepper to taste
Place the flour and spices in a ziploc bag and toss to combine. Add your beef and toss to thoroughly coat. Heat 2-3 T of oil in a large pot over medium heat and cook the onions and carrots for 5-10 minutes until they soften. Remove the veggies from the pot and set aside. Add a little more oil to the pan and brown half of your beef. Remove the beef and add the other half until browned. Add the beer and OJ to the pot and bring to a boil and reduce for 2-3 minutes. Add your broth, zest, beef, bay leaves, veggies and brown sugar to the pot (adding water or more stock if needed). Bring to a boil and then reduce heat to simmer. Cover and cook for 2 – 2 1/2 hours until beef is tender. Remove bay leaves and enjoy.
Yorkshire Pudding Ingredients:
2/3 c gluten free flour mix
1/3 c cornstarch or potato starch
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp xanthan gum
2 large eggs
1 c half and half
Preheat oven to 425F. Mix all dry ingredients well. Beat eggs separately and then add to dry ingredients and mix with electric mixer. Add the cream and beat for 2 minutes. Grease an 8X8 pan and pour your batter into the pan. Bake for 15 minutes.