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Gluten Free Tuscan Beef Stew
Prep time
Cook time
Total time
Gluten Free Tuscan Beef Stew
Author: Jeanette Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds beef stew meat
- ⅓ cup Bob's Red Mill All Purpose Flour - gluten free
- 3 tablespoon olive oil
- 1 bag (1 lb.) frozen pearl onions, thawed
- 4 medium carrots, sliced into 2 inch pieces
- 4 celery stalks, cut diagonally into 1 inch pieces
- 2 cups Burgundy
- 1 cup Swanson Beef Broth - gluten free
- 1 can 15 oz. SW White Kidney Beans Cannellini, drained - gluten free
- 1 can (14.5 oz.) Contadina Stewed Tomatoes with Italian Herbs - gluten free
- ½ teaspoon freshly ground black pepper
- 2 teaspoon kosher salt
- 1 tablespoon fresh thyme, chopped
Instructions
- In a large bowl, toss beef with flour and ½ teaspoon of salt. In a 12 inch skillet, heat olive oil over medium high heat. Brown the beef in batches and transfer them to a pressure cooker. Continue cooking all the beef. Add onions, carrots, wine, celery, broth, tomatoes, thyme, 1½ teaspoons salt, and black pepper to the pressure cooker. Stir and cook for 15 minutes with pressure regulator rocking slowly. Cool pressure cooker at once.
- Add the beans and simmer for 2 minutes.
