Be sure when you do choose veggies that you get 24 oz. I didn't look at size and we didn't have as many veggies as we'd like-but I still loved it. Live and Learn.
This is a review of " Gone For The Day Stew" in Bette Hagman's "The Gluten Free Gourmet." You can cook it in a 4-qt covered casserole (like I did) or dutch oven, or in a crock pot. You can also choose to cut up your own veggies or use frozen. It's great for making in the morning and being there at the end of a long day in the garden. Enjoy!
1to 1&1/2pounds beef stew meat. one 13- ounce can onion soup
One 24 oz package frozen stew veggies one 14 1/2 oz. can beef broth
1 cup cream of celery Sauce ( below)- Cream of celery soup that is gluten free will do as well- you make up and keep on hand the sauce for when needed.
Brown the meat ( I used olive oil). Place in a 4 qt casserole , the toss in all the other ingredients. Cover. Put dish in oven set at 225 degrees and forget it for 6-8 hours ( I chose 8 hrs.), Serve.
Cream of celery sauce:
1 cup chopped celery 2 cups milk or nondairy liquid
1/3 cup minced onion 1& 1/2 tablespoons sweet rice flour.
1 tablespoon butter 2 cups chicken stock ( broth)
Chop celery, including tops if you wish. Saute celery and onion in butter until onion is clear, about 2 minutes.
Add the stock, bring to boil, turn down heat, and simmer for 3 minutes. Strain the soup or cool slightly and put in blender or food processor and blend until vegetables are pureed.
Return to saucepan and add 1&1/2 cup of the milk. To the rest of the milk add the rice flour and then stir this paste into the hot sauce. Bring to the boiling point and cook 1 minute. Makes 4 cups of sauce.