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- 4 pounds bottom round, trimmed and cut into 2-inch chunks
- 1 cup gluten free flour
- 1/3 cup olive oil
- 1 large onion, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 1/2 dry red wine
- 1 pound baby potatoes, washed (not peeled)
- 1/2 pound baby carrots
- 4 arsnips, roughly diced
- 2 stalks celery, roughly diced
- 2 cups gluten free beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 16 ounce package frozen peas
- cooked brown rice (enough for 6 to 8 people)
- Total Fat: 20 g
- Saturated fat: 5 g
- Unsaturated fat: 15 g
View Full Recipe at This Mama Cooks!
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