Sanna Bee's Leftover Steak Stew (Gluten Free and Low Fat)

Sanna Bee's Leftover Steak Stew (Gluten Free and Low Fat)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 419.0
  • Total Fat: 10.2 g
  • Cholesterol: 66.7 mg
  • Sodium: 864.7 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 33.1 g

View full nutritional breakdown of Sanna Bee's Leftover Steak Stew (Gluten Free and Low Fat) calories by ingredient
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Introduction

Hearty low fat beef stew, perfect for a cold winter night, and a great way to use up leftovers. If you don't have leftovers, just substitute lean chuck or other lean beef cut. Hearty low fat beef stew, perfect for a cold winter night, and a great way to use up leftovers. If you don't have leftovers, just substitute lean chuck or other lean beef cut.
Number of Servings: 6

Ingredients

    1 bay leaf
    1 tsp red pepper flakes
    1 1/2 tsp thyme, dried
    2 tsp turmeric, ground
    1 1/2 tsp basil, dried
    1 tsp salt
    1 large sweet onion, diced coursely
    4 medium carrots, peeled and cut into rounds
    3 stalks celery, diced coursely
    7 cloves garlic, diced fine
    2 tbsp tomato paste
    2 cups red wine
    4 cups of beef stock or bone broth, preferably home-made
    3 tbsp extra virgin olive oil
    1 lb London broil (or other lean steak), cubed
    1/4 cup gluten-free flour (Gluten-Free Gourmet) Chick pea, sorghum, corn starch, tapioca
    1 lb small red potatoes, cubed
    1 1/2 tsp turbinado sugar

Tips

This dish can also be prepared in a slow cooker. For best results, do all of the pan saute steps, then add all ingredients to the slow cooker. Put on high until stew comes to a boil. Reduce to low and cook 8-10 hours.


Directions

Add a tbsp of olive oil to a heavy bottomed pan over medium heat. Add onions and saute for a couple of minutes until they become translucent. Add garlic, celery, and carrots, and continue to saute for another couple of minutes. Add bay leaf, thyme, pepper flakes, paprika, turmeric and basil, and continue to saute for another couple of minutes. Transfer the vegetables into a heavy bottomed soup pot. Deglaze the pan with a small amount of your beef stock, being sure to scrape any remaining spices into your soup pot.

Add remaining 2 tbs of olive oil to the pan. Add the cubed steak. Saute the steak until it is lightly browned on all sides. Sprinkle the 1/4 cup of flour over the steak, and stir until the steak is thoroughly coated and the flour is starting to brown. Add the red wine to the pan. Continue stirring, and deglaze the pan, being sure to get all the meat bits from the bottom of the pan. Scrape everything into your soup pot. Deglaze one last time with a bit of the beef stock.

Add remaining stock to your soup pot. Add salt, sugar, tomato paste, and potatoes. Stir well and bring to a boil. Reduce heat and simmer, partially covered until potatoes are tender and soup has thickened, stirring occasionally (3 hours or so).

Either serve immediately, or allow to cool and refrigerate over night, and reheat the next day. The flavors really develop if allowed some time. Enjoy!

Serving Size: Makes 6 Servings

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