2 lbs round steak (or stew beef) cut in 1 inch cubes
2 Tbsp chick pea flour
1 tsp cayenne
salt and pepper
1 1/2 c gluten free beef stock (I use salt free cubes and 1 use 2 to concentrate the flavor)
1/4 c passata or strained tomatos (or 2 Tbsp tomato paste in 1/8 c water)
4 cloves garlic (thinly sliced)
2 Tbsp gluten free soy sauce
a splash of red wine
a few splashes of Frank's Red Hot
2 carrots in 1 inch cubes
2 celery stalks in 1 inch cubes
1 onion in 1 inch dice
2 baby bok choy in 1 inch dice (or kale)
2 Tbsp dried summer savory
2 Tbsp basil infused olive oil
fresh chopped parsley
Put the flour, cayenne, salt and pepper in a baggie and shake the beef cubes to dust.
In bowl or large measuring cup, combine the beef stock, passata, garlic, soy, red wine, and Frank's. Place the carrots, celery, onion, and bok choy in the crock pot. Pour the stock mixture over the vegetables and stir to combine. Shake off beef to remove excess chick pea flour and nest the beef in the crock pot mixture.
Cover and and cook on low for 8 hours or high setting for 4 hours.
5 minutes before serving, add the summer savory and stir well. To serve, ladle the stew into bowls, and place a dollop of mashed potatoes in the center. Sprinkle parsley and a drizzle of basil infused olive oil.
