I know stews aren’t your typical springtime dish, but I’ve never been one to go with the flow!

We wanted to make something different, had loads of meat in the fridge…and hubs accidentally bought stewing steak instead of mince  ¯\_(ツ)_/¯

Now, there are LOADS of stew recipes out there, but we somehow managed to make this one quite light and full of flavour (previous attempts of mine have been heavy on the flour/gravy and resemble a brown slop – not selling my skills here am I?!), in fact we loved this recipe so much we’ve made 2 stews since this one, no regrets!

I’ve also been dabbling in a low/gluten free diet, much to my dismay, so I tried some flour-free versions of this recipe and it came out just as tasty as the original (with less of the gluten induced pain after eating!).


To make this stew you need:

(lots of ingredients)

Large cast iron cooking pot

1 pepper (we used yellow), chopped

1 red onion, chopped

2 large spring onions (green onions), chopped

2 carrots, chopped

2 garlic cloves, crushed

2 tbsp tomato puree

1 can chopped tomatoes

1 can cannellini beans, drained

2 tbsp olive oil

500g stewing steak

400g pork sausages (gluten free if need be, turns out you just get more meat in these bad boys, so its win win)

4 rashers bacon

Pinch salt and pepper to taste

2 Bay leaves

1 sprig Fresh Rosemary, chopped

1tbsp mixed herbs

500ml Vegetable/beef stock (gluten free if possible)

2 tbsp flour / 1 tbsp potato startch mixed with 1tbsp water


To serve this stew you have to:

  1. Drizzle oil to your cooking pot. Add carrots and fry for 5 mins on medium heat until soft-ish.
  2. Add garlic and onions, fry until onions are soft. Then add pepper, herbs, black pepper and salt, fry for a few more minutes.
  3. Chop bacon and sausage and add to pan for about 5 mintes, or until Sausage chunks are browned.
  4. Add steak and fry until browned.
  5. Add Vegetable/Beef stock, then puree, then canned tomatoes. Simmer for 10 mins.
  6. Stir in the canellini beans and bay leaves.
  7. Sift flour into the pot /mix in the potato startch and water mixture.
  8. Place lid on the pot and simmer on low heat for 1.5 hours.
  9. Remove Bay leaves.
  10. Best served with mashed potato.