Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 1 medium onion (diced)
  • 3 garlic cloves (chopped)
  • 1/2 cup quinoa flour
  • 1 1/2- 2 pounds boneless beef chuck (cut into pieces)
  • 1 tbsp tomato paste
  • 2 cups apple cider
  • 4 cups beef stock (I used Kitchen Basics)
  • 2 bay leaves
  • 1 tbsp fresh chopped rosemary
  • 3 potatoes (diced into 1 1/2 pieces)
  • 3 carrots (cut into 1 1/2 inch pieces)
  • 1 cup frozen peas

Instruction

  • Season beef with salt and pepper.
  • Heat dutch oven over medium high heat.
  • Add 2 tbsp of olive oil to a dutch oven over medium hight heat. Put quinoa flour in a small bowl and toss each piece of beef in the flour. Shake off the excess each time and throw away any leftover flour.
  • Brown beef on each side. You will need to do this in two batches so you don't overcrowd the pan.
  • Transfer the browned beef to a plate and set aside.
  • Add 2 tbsp oil and saute garlic for 2 minutes.
  • Add onions and cook for another few minutes.
  • Add the tomato paste and cook for a few minutes.
  • Add beef with any juices back to pan. Add broth, cider, bay leaves, and rosemary to the pot.
  • Bring to a boil then reduce heat to low and simmer with the lid on for about an hour, stirring occasionally.
  • Add carrots and potatoes and cook for another 30-45 minutes or until everything is tender.
  • Add frozen peas and cook for a few more minutes.
  • Garnish with fresh rosemary or parsley.
  • Season to taste with fresh pepper and salt.