Mar 06 2011

Gluten Free Dairy Free Beef Stew with Parsnips and Turnips!

Published by at 4:14 pm under Gluten Free Recipes

Again apologies for the lateness of this post but it’s been a crazy couple of weeks! Between allergic conjunctivitis (pinkeye!), a sinus cold from hell and crazy hormones, as well as getting back into wedding planning after a rather long  hiatus (a little something I like to call “wedding burnout” or “I have googled and looked at too much wedding porn and don’t even want to THINK about my wedding!”) Well, thanks to a friend’s brother getting engaged and helping with some of their wedding planning, and thanks to some inspiring pictures from another friend, I am getting excited again and even planning on dress shopping in the next couple of weeks! (I think it will really seem real once I start trying on wedding dresses!) Ah…yes. Our island picnic wedding is starting to come together!

BUT I digress…the purpose of this post is to share a FANTASTIC beef stew recipe by the ever-effervescent Emeril Lagasse that I made twice in the past two weeks (because it was soooo so good!).

Again it was inspired by my Dad (who is still afflicted with Bell’s Palsy poor guy!), but who is slowly recovering & regaining some of the movement in his face! I wanted to make something different for him and beef stew was just really appealing to me that week. But again, there were some dietary restrictions to keep in mind as white potatoes and carrots blow Dad’s blood sugar waaaay up. So I had to find a beef stew recipe that had neither carrots or potatoes as main ingredients. (Pretty difficult actually!) So Stef was helping me with my google searching and he came across this recipe. Now I love Emeril’s creole seasonings (and the BAM! BAM! BAM!s), and it is easily made gluten-free by substituting GF flour (I used white rice flour!), and although I had never actually handled a turnip by myself and don’t have a pressure cooker, I was like “BAM! LET’S DO THIS!” and it was INCREDIBLE!

PLEASE GIVE THIS RECIPE A TRY EVEN if you are not a turnip person (previously I was not a turnip person!) You will probably really enjoy this! The parsnips and turnips add such a lovely sweetness to the stew! And you can taste the wine..and the fresh herbs…mmhm! It’s seriously delicious. And it has protein and lots of healthy greens & veggies! Personally I don’t serve/eat this over rice – it doesn’t need it! I feel the same way about chili though…I mean, why add the extra filler carbs? Just eat more of the good stuff!

Note: I also reduced the turnips from 2 to 1 – apparently in the US they have much smaller turnips. I think our turnips are considered “rutabagas” down there. So really – you only need one medium size turnip/rutabaga. Unless you’re in the US and then you’ll need two turnips. Oh and I doubled the mushrooms because there isn’t enough with just 1 cup. And I increased the amount of liquid to make up for the increase in vegetables. Right. Don’t worry – it’s all the in recipe below! I’ll walk you through it! 🙂

So I present to you – Emeril’s Best Beef Stew (with gluten free & some vegetable quantity modifications & non-pressure cooker instructions by Dee)

First you have to make the “Essence” Seasoning:

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Combine all ingredients thoroughly.
    (I store mine in a ziploc baggie and use it to season omelettes, homemade homefries and other random stuff. It’s really good!)

Emeril’s Best Beef Stew

  • 1 tablespoon Essence, recipe above
  • 1 tablespoon gluten-free flour (I used rice, but anything will probably work!)
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 sweet onion, cut into medium dice
  • 2 stalks celery, cut into medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups button mushrooms, quartered
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 cup dry red wine
  • 3 1/2 cups beef broth (low sodium if possible)
  • 3 parsnips, peeled and cubed
  • 1 turnip, peeled and cut into 1/2-inch cubes
  • 2 cups chopped collard greens
  • 2 tablespoons chopped fresh parsley leaves
  1. Combine the Essence, GF flour, and beef cubes in a bowl. Toss to coat well.
  2. Add the oil to a large soup pot and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes per side. Do at least 2-3 sides (I know it’s time consuming and a bit of a pain but it’s sooo worth it flavour-wise!)
  3. Transfer the meat to a plate and set aside.
  4. Yell “BAM!” loudly! (I can’t believe Emeril left this out of his recipe instructions!)
  5. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 7 minutes.
  6. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth.
  7. Cover the pot and bring to a boil.
  8. Turn heat down to a low simmer and cook covered for 1 hour and a 30 minutes, stirring occasionally.
  9. Add the parsnips, turnips, and collard greens, stir well, and replace lid.
  10. Yell “BAM!” loudly again!
  11. Bring to a boil again, then turn head down to a low simmer and cook covered for an additional 1 hour.
  12. Uncover and cook 30 minutes or until thickened to your satisfaction! 🙂
  13. Add chopped parsley if you like and serve!
  14. Yell “BAM!” and eat!

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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