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Beef & rhubarb stew (yep! :-)

Published 20 September, 2006

Fantastic, more freaky gluten free food, just the way I like it. I mean, beef and rhubarb ?

I might not have chosen this recipe, but for the fact that about the only thing that our sorry, sun-starved waterlogged vegetable patch produced this year was a couple of pounds of rhubarb.

But this is a tale with a happy ending. Read on...

Beef & rhubarb stew - gluten free as always

About 1lb cheap beef, diced - you're going to slow cook it so it will be tender
Chopped onion
3 cloves chopped garlic
1 tsp chilli powder
Half a cinammon stick
400g tin pinto beans (or similar)
1/2 lb rhubarb
Splash or two worcestershire or soy sauce (tamari is our standard gluten free soy sauce)
Brown sugar

Fry your onions and garlic in a little oil or butter, browning the onion a little. Then add the beef and fry quite hard, browning the meat to give you extra flavour. Add chilli powder and cinammon stick and fry for another minute.

Add water and beans and bring to the boil. Set to a simmer and put the lid on the pan. Simmer gently for about 1 1/2 hours then add the rhubarb and cook a little harder with the lid off. You want to reduce the sauce right down until it is thick. Then taste and add salt, pepper, sugar and add gluten free soy or worcestershire sauce until you're happy with the flavour. I found I had to add a surprising amount of sugar to balance the rhubarb's sharpness.

The resulting dish is tasty and tangy, well-rounded with the browned meat flavours, the sharpness of the rhubarb and the sweetness of the sugar. Somewhat surprisingly!

And there we have it, a strangely successful gluten free recipe from Gluten Free Food Freak.

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