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Gluten Free Beef Stew Pie

I saw this recipe online and hacked it gluten free! I took this photo from online but just imagine it with my Gluten Free Lady yummy flaky crust! Comfy foodies for the holidays!

Ingredients for crust: (this is the same crust I use on my Autumn Pot Pies)


  • 1 stick cold Kerigold butter, cut into small size pieces
  • 1 (8-ounce) container cold Organic Valley cream cheese cut into pieces
  • 1 1/2 cups Bob Red Mills 1 To 1 Baking Flour (gluten free flour in the blue bag) plus extra for kneading.
  • Pinch kosher salt
  • 1 pasture egg yolk
  • 1 to 2 tablespoons cold water (add in some cold vodka or tequila, makes a more flaky crust)
  • Add the flour, cold butter and cream cheese to food processor and pulse into pea size.  Add in egg yoke and water, pulse until it forms a ball.  Roll out onto plastic wrap with some gfree flour, put in frig 15 to 20 minutes while stew is cooking before rolling out.


Ingredients for stew lbs. stew meat (I use grass fed chuck or bottom round), cubed

1 small vedilia onion, diced

2 garlic cloves, minced

2 medium red potatoes, peeled chopped

2 large organic carrots, peeled, chopped ( you could even add some organic green beans, peas. Whatever suits your fancy.  Butternut squash would be delicious too!)

1 stalks celery, diced

1 cup crimini mushrooms, coarsely sliced (optional)

1 1/2 cups fresh tomatoes, seeded, diced

2 cups Pacific brand gluten free organic beef broth

1/4 cup fresh parsley, chopped

1 teaspoon fresh thyme, minced

1/2 teaspoon sweet paprika

1/8 teaspoon cayenne pepper (optional)

1 bay leaves

2 tablespoon gluten free flour (I use Bob Red Mills in the blue bag or use Arrowroot for thickener)

1/4 cup olive oil, plus extra

1 teaspoon Lea & Perrins Worcestershire sauce

3/4 cup Cabernet Sauvignon or Merlot (or which ever red you have on hand)

Ground black pepper

Kosher Salt



Season the beef with salt and black pepper and set aside. Using a large pot, heat 2 tablespoons of olive oil. While the olive oil is heating up, coat the beef lightly with flour. Add the beef to the pot in batches, and cook until each side is browned. Add more olive oil, as needed. Take out the beef, place it in a bowl, and set aside. 

Using the same pot over medium heat, add two tablespoons of olive oil and sauté the onions for two minutes. Add the garlic, bay leaf, potatoes, carrots, and celery. Then sauté for 2-3 minutes. Next, add a TBS of flour and whisk, then whisk in the beef broth, Worcestershire sauce, add mushrooms, tomatoes, parsley, thyme, cayenne pepper and paprika. Season with sea salt and black pepper. Increase the heat to high until it comes to a boil, add the wine and the beef and stir. Cover the pot, decrease the heat to low, and let simmer for 2 hours or until the vegetables and meat are tender. Season with more salt and pepper if needed. You can serve it as is or follow the next steps if using the puff pastry.

Take the beef stew off the burner and place in an 9″ pie dish and set aside. Top with crust.  Brush with egg wash.

Note: Only fill the pie pan with enough stew to reach close to the top. Do not overfill the pie pan. Save the leftovers for another meal.  

Preheat the oven to 400 degrees.

Bake in the oven for 25-30 minutes until golden. Let it cool for 5-10 minutes before serving.

Enjoy your GFREE holiday!  

Gluten Free Lady

**(any questions give me a shout on Facebook)


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