Best Gluten Free Italian Beef With Mashed Potatoes Recipes

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GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)



Gluten Free Beef Stew (Stove Top Recipe) image

This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!

Provided by Christine Rooney

Categories     Main Course

Time 1h30m

Number Of Ingredients 13

6 cloves garlic
1 large onion (white or yellow)
3 Tbsp. olive oil (split)
1/2 cup gluten free flour blend (or AP flour if not gluten free)
1 - 1.5 lb. beef chuck roast
4-5 large carrots (yields 3 cups)
4-6 red potatoes (yields 3 cups)
1/2 cup red wine
4 cups gluten free beef broth (or regular beef broth if not GF)
3 Tbsp. tomato paste
2 tsp. Italian seasoning
1/2 tsp. kosher salt (split)
1/2 tsp. pepper (split)

Steps:

  • Mince 6 cloves of garlic and 1 large onion (white or yellow).
  • Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
  • Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
  • Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
  • Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
  • Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
  • Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
  • Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
  • Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
  • Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.

Nutrition Facts : Calories 612 kcal, ServingSize 2 cups, Carbohydrate 41 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 130 mg, Sodium 1027 mg, Fiber 6 g, Sugar 7 g

DI'S GLUTEN FREE MEATLOAF WITH MASHED POTATOES & GRAVY



Di's Gluten Free Meatloaf With Mashed Potatoes & Gravy image

Make and share this Di's Gluten Free Meatloaf With Mashed Potatoes & Gravy recipe from Food.com.

Provided by adiadv1

Categories     Meat

Time 1h10m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 23

1 slice gluten free bread (Tapioca bread works best)
1/2 cup milk
1 lb lean ground beef
1/4 lb plain breakfast sausage
1 small onion, finely chopped
1/8 cup finely chopped roasted red pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon adobo seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon dried sage
1/4 cup ketchup
1/2 teaspoon mustard
1 dash Worcestershire sauce
3/4 teaspoon red wine vinegar
2 tablespoons brown sugar
1/4 cup pan dripping
2 tablespoons gluten-free flour
1 cup beef broth
1/4 cup milk
1 dash garlic salt
1 dash black pepper
1 dash crushed rosemary

Steps:

  • Preheat oven to 375 degrees.
  • In large mixing bowl, pour milk over bread slice and mash.
  • Add remaining ingredients and mix very well.
  • Place in large pan, double lined with foil.
  • Spread glaze on top of loaf.
  • Bake for 60 minutes or until desired browness.
  • Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
  • Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
  • Gradually whisk in beef broth, stirring constantly.
  • Remove from heat and whisk in milk and spices.
  • Return pan to heat and simmer until thickened.
  • You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
  • Add sliced mushrooms, if desired (canned or sauteed).
  • Serve with mashed potatoes.

Nutrition Facts : Calories 404.9, Fat 22.6, SaturatedFat 8.4, Cholesterol 104, Sodium 1158.5, Carbohydrate 17.7, Fiber 1.7, Sugar 11.6, Protein 32.3

GLUTEN-FREE ITALIAN HAMBURGER DEEP DISH



Gluten-Free Italian Hamburger Deep Dish image

Layers of flavored potatoes and ground beef team up with tomato slices and mozzarella cheese for a bountiful one-dish meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 13

1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
3 to 4 medium tomatoes, sliced
4 oz mozzarella cheese, shredded or sliced

Steps:

  • Heat oven to 350°F. Grease or spray 11x7-inch (2-quart) glass baking dish. In 10-inch skillet, cook beef, 1 teaspoon salt, the pepper and garlic over medium heat, stirring occasionally, until beef is brown; drain.
  • In 3-quart saucepan, heat water, butter, 1 teaspoon salt, the onion and oregano to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Spread half of the potato mixture in baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese.
  • Bake uncovered about 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 1/2 g

GLUTEN-FREE ITALIAN BEEF WITH MASHED POTATOES



Gluten-Free Italian Beef with Mashed Potatoes image

Craving beef and potatoes? Try an easy skillet meal that's on the table in about half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 teaspoons vegetable oil
1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size strips
1 can (6 oz) Italian-style tomato paste
1 cup Progresso™ beef broth (from 32-oz carton)
1/2 teaspoon crushed red pepper flakes
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
1 1/3 cups water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/3 cup fat-free (skim) milk
1 cup Betty Crocker™ mashed potatoes

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned.
  • In medium bowl, mix tomato paste, 1 cup water, the beef broth and red pepper flakes. Add tomato mixture and stir-fry vegetables to skillet. Cook about 3 minutes, stirring occasionally, until mixture boils. Cook 3 to 5 minutes longer or until vegetables are tender.
  • Meanwhile, make mashed potatoes as directed on package, using remaining ingredients. Serve beef mixture over mashed potatoes.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 4 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g

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