I don’t know if I’m allowed to submit two recipes for this month’s Go Ahead Honey, It’s Gluten Free! carnival. But since I am the host I’m giving it a shot. The theme this month is seasonal soup. If you would like to participate, you have one more week to submit your link and photo by email.
This soup was really good. I went with carrots since root vegetables are a good choice this time of year, and mushrooms are easy to find too. I supplemented it with canned corn which my kids seem to enjoy in a soup.
The mushrooms were a bit of a risk because my husband does not like them. Sometimes I use them in a recipe where he can easily pick them out, but for this recipe I decided to chop them very small and hope he wouldn’t notice them.
It turned out that he did notice them, but since it is mostly their texture that he doesn’t like, he didn’t mind them. The soup was enjoyed all around!
- 2½ pounds beef stew meat
- ¼ cup rice flour
- 1 teaspoon chili powder
- 1 medium onion, chopped
- ¼ cup cooking oil
- 2 teaspoons dried oregano
- 1½ cups sliced carrots (~4 medium)
- 1½ cups chopped baby Bella mushrooms
- 1 can (16 ounces) whole kernel sweet corn, drained
- 1 quart (32 ounces) beef broth (be sure it is gluten free)
- salt & pepper to taste
- In a large bowl or zip lock bag, toss together the stew meat, rice flour, and chili powder until the beef is coated.
- In a large skillet, heat the oil on high heat. Add the beef and onion. Keeping the heat high, brown the meat, stirring frequently.
- Turn off the heat and stir in the oregano.
- Place the carrots, mushrooms and corn in the bottom of your slow cooker. Add the beef and onions on top. Pour the broth over all.
- Cover and cook on low for 4 hours or until the meat is tender.
- Add salt and pepper to taste.
This post is submitted to Slightly Indulgent Tuesdays where you fill find many (but not all) gluten-free recipes.