Makes 8 servings. Difficulty
2 Tablespoons gf flour Salt and freshly ground black pepper 2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes 2 Tablespoons olive oil 1 onion, chopped 2 celery ribs, chopped 2 garlic cloves, minced 1 cup dry red wine 2 cups gf beef stock 1 28oz. can diced tomatoes 1 Tablespoon tomato paste 1 teaspoon brown sugar 2 oregano sprigs 2 rosemary sprigs 1 bay leaf 2 large carrots, chopped 3 medium red potatoes, cut into 1/2 inch pieces 6-8 small cremini mushrooms, stemmed (halved if big)
Place cubed meat in a bowl and toss with gf flour. Season with salt and freshly ground black pepper.
Heat olive oil in a large Dutch oven over medium high heat. Add the beef and brown on all sides. Remove the beef from the pan with a slotted spoon and set aside on a plate. Add the onion, celery and garlic to the pan and saute for about 5 minutes. Return the beef to the pan, along with any accumulated juices on the plate, wine, beef stock, tomatoes, tomato paste, brown sugar, oregano, rosemary and bay leaf. Bring mixture to a boil; reduce heat, cover and simmer for 45 minutes or until the beef is just tender. Add the carrots, potatoes and mushrooms to the pan; cover and cook for an additional 30 minutes or until the vegetables are tender. Discard the oregano, rosemary and bay leaf. Adjust seasonings to taste with salt and freshly ground black pepper.