gluten free recipes – Page 3 – My Gluten Free Cucina

Gluten Free Baked Stuffed Shrimp

This 5-star entrée has all the makings of a romantic dinner for two. Dine like a king and queen with this old restaurant favorite made right in your own kitchen, minus the gluten! The addition of crab meat to the butter and cracker crumb stuffing makes it really special!

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Dinner for two

Ingredients:

6 colossal shrimp (8-12 count)
6 oz. can lump crab meat (I used Bumble Bee)
4 tbsp. butter, divided use
1/4 tsp. garlic granules
1/4 tsp. Old Bay seasoning
1/2 cup gluten free cracker crumbs (about 10 crackers)
cooking spray

Preparation:

Preheat the oven to 400º. Mist a baking dish with cooking spray. Melt butter in a small saucepan and set aside.

Combine the crab meat, garlic granules, Old Bay, and cracker crumbs with 2 tbsp. of butter in a small bowl.

Rinse the shrimp under cold water and remove the shells. Drain and pat dry.

Lay each shrimp on its side, and run a paring knife along the backside, be careful not to cut all the way through. Open the shrimp and lay on a clean plate or cutting board.

Remove the dark vein running down the center of the shrimp.

Mound the crab stuffing onto each shrimp.

Arrange the shrimp in the baking dish and drizzle the remaining 2 tbsp. butter over the top. Sprinkle with more Old Bay seasoning, bake for 15 minutes and serve.

This is a filling entrée! Three shrimp each with a side salad and rice would make a wonderful meal. Make it tonight for your special someone!

Notes ♪♫ For a hearty dinner size portion, choose colossal shrimp (8-12 count). I always look for sales in the frozen section and stock up when I can. Thaw in the refrigerator and rinse under cold water to remove the shells.

Gluten Free Baked Stuffed Shrimp

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Author: © My Gluten Free Cucina
Diet: Gluten-Free

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Description

An old restaurant favorite gets a gluten free makeover.

Ingredients

Scale

6 colossal shrimp (8-12 count)
6 oz. can lump crab meat (I used Bumble Bee)
4 tbsp. butter, divided use
1/4 tsp. garlic granules
1/4 tsp. Old Bay seasoning
1/2 cup gluten free cracker crumbs (about 10 crackers)
cooking spray

Instructions

Preheat the oven to 400º. Mist a baking dish with cooking spray. Melt butter in a small saucepan and set aside.

Combine the crab meat, garlic granules, Old Bay, and cracker crumbs with 2 tbsp. of butter in a small bowl.

Rinse the shrimp under cold water and remove the shells. Drain and pat dry.

Lay each shrimp on its side, and run a paring knife along the backside, be careful not to cut all the way through. Open the shrimp and lay on a clean plate or cutting board.

Remove the dark vein running down the center of the shrimp.

Mound the crab stuffing onto each shrimp.

Arrange the shrimp in the baking dish and drizzle the remaining 2 tbsp. butter over the top. Sprinkle with more Old Bay seasoning, bake for 15 minutes and serve.

This is a filling entrée! Three shrimp each with a side salad and rice would make a wonderful meal. Make it tonight for your special someone!

Notes

For a hearty dinner size portion, choose colossal shrimp (8-12 count). I always look for sales in the frozen section and stock up when I can. Thaw in the refrigerator and rinse under cold water to remove the shells.

Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor! The ingredients are simple but delicious. A light and refreshing meal, perfect for summer evenings or when you don’t want to feel stuffed!

Rice bowls are turning up on restaurant menus everywhere, but not all are gluten free and cross contact is always a concern. If you’ve been wanting to make something like this at home, check out the recipe!

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2 Servings

Ingredients:

1/2 cup white rice
1/3 cup corn, fresh or frozen
1/4 tsp. seasoned salt
1/4 tsp. oregano
1 lb. shrimp (about 14 large), peeled and deveined
1 lime
8 slices zucchini, cut into half moons
8 slices summer squash, cut into half moons
olive oil
1/4 tsp. chipotle chili
1/4 tsp. cumin
1/4 tsp. onion granules
1/4 tsp. oregano
1/4 cup chopped fresh cilantro

Preparation:

Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano. This mixture will be used to season the shrimp and veggies.
Cut the lime in half. Slice one half for serving and reserve the other half for juicing.
Combine the white rice, corn, and 1 cup water in a small saucepan. Season with 1/4 tsp. oregano, 1/8 tsp. salt. Cover and simmer 15 minutes.
Slice the zucchini and summer squash and cut slices into half-moons. Toss with olive oil and 1/4 tsp. of the seasoning mixture.
Defrost the shrimp (if frozen) by running under cool water. Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil. Cook the squash and shrimp for 8 minutes, turning once. Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice. To plate, divide the rice mixture between 2 serving bowls. Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one. No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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Easy Sheet Pan Chicken and Vegetables

Boneless chicken medallions, breaded and baked with sausage, carrots, onions, potatoes and cauliflower. This easy sheet pan dinner proves that gluten free does not have to be complicated! From oven to table, you don’t even need a serving dish.

I didn’t take step by step pictures of the preparation as I normally do, because honestly I never thought this meal would make it to the blog. But it came out really delicious, so here we are.

The simple, fresh ingredients speak for themselves in this perfectly seasoned, one dish meal.

4 Servings

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Ingredients:

1 lb. boneless chicken breast, cut into 1/2″ medallions
1/4 cup Aleia’s Seasoned Gluten Free Breadcrumbs
1 link of Andouille Sausage, cut into coins
olive oil
1 carrot, cut into matchsticks
1/2 medium sweet onion, diced
1-1/2 cups marble potatoes
1-1/2 cups cauliflower, cut into 2″ slices
creole seasoning
cooking spray
parsley for garnish

Preparation:

Heat a large nonstick skillet with 2 tbsp. olive oil. Line a half sheet pan with foil and mist with cooking spray. Preheat the oven to 400º.
Cook the sausage coins in the skillet until lightly browned, then use a slotted spoon to transfer them to the baking sheet. Leave the oil behind in the skillet.
Place the breadcrumbs in a food safe plastic bag, add the chicken medallions and shake to coat.
Brown the chicken on both sides in the same skillet, about 1 minute per side. Do not cook through, it will finish cooking in the oven. Arrange the browned chicken on the baking sheet.
Add several more tbsp. of olive oil to the skillet, with all of the vegetables. Sprinkle liberally with Creole seasoning. Par cook the vegetables in the skillet for about 10 minutes to give them a good head start, then arrange them on the baking sheet with the chicken and sausage in a single layer.
Bake for 15-20 minutes at 400º and bring right to the table for a fun and casual meal. If you like, serve with BBQ Sauce for dipping!

Notes ♪♫ While the chicken and sausage cooked very quickly, the veggies took quite a bit longer, especially the potatoes and carrots. Giving the veggies a 10-minute head start in the skillet is the secret to having everything finish in the oven at the same time.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator. And since the Corned Beef dinner is a once-a-year occasion, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor. Along with the cabbage, I made this soup with ingredients from my pantry. I had diced tomatoes, chicken and beef broth, bouillon, carrots, celery and onions.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage? Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

6 oz. gluten free linguica, cut into 1/2″ dice (you can substitute any sausage you prefer, or use ground beef)
1 tbsp. olive oil
2 large carrots, diced
4 medium celery stalks, diced
1/2 medium sweet onion, diced
14.5 oz. can diced tomatoes
1 packet beef bouillon
48 oz. (6 cups) gluten free broth (beef, chicken, vegetable or combination)
8 cups of shredded cabbage (about 1/2 head)
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. garlic granules
pinch of red pepper flakes (optional)
salt and pepper
1 cup gluten free soup pasta

Preparation:

Use a 5-quart soup pot or Dutch oven. Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot. Cook for 5 minutes, stirring frequently. Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed. Soup is done when the cabbage is tender. Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself! Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand. A quick search of the freezer and I found some gluten free Linguica sausage. Wow, what a happy accident! This was an incredibly flavorful soup with some nice heat from the sausage. I have made this soup with Italian sausage as well, so use your favorite of whatever you have in your pantry!

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen. As a child, she would make this for me all the time. So many little meatballs! I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe. My younger self most definitely did not appreciate the love that went into making them! Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal. Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free. First, the breadcrumbs. I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs. Second, the soup pasta. I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year. It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs

8 oz. ground veal
1/4 cup gluten free seasoned breadcrumbs
1/4 cup finely grated parmesan cheese
1 large egg
1/4 tsp. Tuscan seasoning
olive oil

For the Soup

3 medium carrots, peeled and diced
4 celery stalks, trimmed and diced
1 medium sweet onion, diced
3 garlic cloves, minced
olive oil
32 oz. carton gluten free chicken broth
2 cups chicken or turkey stock
6 oz. gluten free soup pasta
6 oz. bag baby spinach
1/2 tsp. sage
1/2 tsp. thyme
salt and pepper to taste
grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter. Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat. Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil. Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings. Cover and simmer on low for 45 minutes. Cook the pasta separately, according to package directions.

Turn off the heat. Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening! It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post! I know that my grandmother would be so pleased that I made this soup in her memory.

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup. I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Gluten Free Turkey Mushroom Soup

I always make this soup after the rush of the holidays is over and we settle into winter. The base is a delicious stock that I make with the remnants of the Thanksgiving turkey. This rich, golden goodness adds great depth of flavor to soups and stews. Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

2 cups homemade turkey stock
6 cups turkey or chicken broth, homemade or store bought
1 medium sweet onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 tbsp. olive oil, divided
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. sage
salt and fresh ground pepper
pinch of saffron threads
1 pkg. cremini or white button mushrooms, sliced
2 cups leftover diced turkey or chicken, reserved from another meal
1 cup uncooked wild rice blend

Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil. Add the carrots, onion and celery and cook for several minutes, stirring occasionally. Season with salt and pepper. Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings. Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil. Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low. Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

Everyone loves this soup, and it is now a winter tradition. So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth? Yes, there is! A broth is made with meat and/or vegetables simmered together. A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted. Broth is a clear liquid, while stock has a thick, gelatinous consistency. Learn more here.

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Turkey Stock

Look at this turkey stock! It’s the pot of liquid gold at the end of our Thanksgiving rainbow! An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of its goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews? Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

leftover turkey carcass (bones with a bit of skin and meat attached)
2 onions, peeled and cut into large chunks
4 celery stalks, cut into large chunks
4 large carrots, peeled and cut into large chunks
2 bay leaves
1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º. Roasting the bones creates an extra layer of flavor. It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.

Add the roasted bones and vegetables with enough water to cover (about 10 cups). It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work. Cover and cook on low for 18 hours. I timed mine so that it would simmer overnight, from 4:00pm to 10:00am. Look at that color!

Pick out as many of the bones and vegetables as you can, and discard.

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight. The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.

Divide the stock into containers to use or freeze for later. Here’s a peek at my soon to be freezer stock! I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles. It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer. Once things calm down you can make it at your leisure.

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Air Fryer Turkey Cutlets with Sweet Potato Fries

Another win for the air fryer, I made these gluten free breaded turkey cutlets (schnitzel) for dinner, and they were so good! I loved how crispy the breading came out in the air fryer. Since deep fried food does not agree with me, the air fryer has been a great way to enjoy “fried” food without the tummy aches!

Thin sliced turkey breast cutlets make this recipe fast and easy to prepare. They are commonly available where we live, but if you can’t find them chicken cutlets would work just as well. I made sweet potato fries to go with the cutlets for an easy dinner that cooks in 30 minutes!

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4 Servings

Ingredients:

1 sweet potato, large
2 tsp. canola oil
1/2 tsp. maple seasoning
cooking spray

……………………………………………………………..

1 lb. turkey breast cutlet sliced thin (4 cutlets, 1/4 lb. each)
1/4 cup white rice flour
1 egg, beaten with 1 tbsp. water
1/2 cup gluten free breadcrumbs
seasoned salt, to taste
cooking spray

Preparation:

Peel the sweet potato and cut into uniform size pieces, about 4″ x 1/2″. Toss with canola or other neutral oil and season to taste.

Spray 2 trays with cooking spray and divide the potatoes between them. Start them in a 400º air fryer on the top 2 racks. They will need to cook 25-30 minutes, and the turkey cutlets will be added during the last 15 minutes of cook time.

While the potatoes cook, prep the turkey. Set up 3 breading trays with the rice flour, beaten egg and gluten free breadcrumbs. Season each tray.

Work with one cutlet at a time. Dredge in the flour then dip in the egg, shaking off the excess.

Finally coat with breadcrumbs. Spray a rack with cooking spray and arrange the breaded cutlets in a single layer.

When the potatoes have 15 minutes left to cook, spray the cutlets with cooking spray and place them on the top shelf of the air fryer. Move the potatoes to the bottom 2 shelves, use tongs to give them a toss.

After 8 minutes turn the cutlets over and spray the tops with cooking spray.

Finish cooking 7 minutes longer, and everything should be done at the same time.

Dinner was delicious! The sweet potato fries took a little longer than russet potato, but they were perfectly done at 400º for 30 minutes.

The cutlets are best eaten crispy hot out of the air fryer. Leftovers can be reheated in the air fryer or enjoyed cold. They make great sandwiches!

Notes ♪♫ I have a shelf style air fryer and was able to fit both the turkey and the fries onto 3 shelves. If you have a basket style fryer you may have to cook them separately.

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Gluten Free Seafood Paella

Today I’m making Paella, the amazing Valencian rice dish infused with aromatic saffron. There are several variations of Paella, that may include chicken, pork, or seafood. It can also be made vegetarian, or a blend of the above.

This paella is all about the seafood. I used shrimp and scallops from my freezer pantry and fresh mussels that I purchased the same day. I did add a link of Andouille sausage, because I love the heat it brings to this recipe.

You don’t need a paella pan to make this dish. A large, nonstick skillet with a cover works just as well. You can find reasonably priced pans on Amazon (like THIS ONE) that will get the job done. If you don’t have a pan with a lid, you can purchase a universal lid.

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Ingredients:

1 tbsp. butter
1 tbsp. olive oil
1/4 cup minced shallots
1 cup Arborio rice
1/2 cup white wine
2-1/2 cups gluten free chicken stock, room temperature
big pinch of saffron
2 bay leaves
1/4 tsp. thyme
1/4 tsp. turmeric
——————————————–
2 garlic cloves, minced
1/4 cup red bell pepper, sliced
1/2 cup sweet onion, diced
1/4 cup mushrooms, sliced
1/4 cup frozen peas, defrosted
1 link gluten free Andouille sausage, cut into thin coins
sprinkle of paprika
——————————————–
8 large raw shrimp, defrosted
8 large sea scallops, defrosted
1 lb. mussels, scrubbed and rinsed
fresh Italian parsley for garnish

Preparation:

Rinse the mussels thoroughly under cool water. Discard any that are cracked or remain open after rinsing. Defrost the shrimp and scallops. Peel and devein the shrimp.

Heat the butter and olive oil in a large, nonstick skillet. Stir in the shallots and cook gently for 1 minute.

Add the rice, stirring to coat with the oil and butter. After 30 seconds add 1/2 cup of white wine.

Stir constantly, allowing the wine to evaporate. When most of the liquid has been absorbed, begin adding the chicken broth 1/2 cup at a time. With the first addition of broth, add the saffron, bay leaves, thyme and turmeric.

Continue adding the chicken broth 1/2 cup at a time. Stir frequently, and when most of the liquid has been absorbed add the next 1/2 cup.

After 20 minutes the rice should be nearly done. Add the garlic, Andouille sausage, and all of the veggies. Sprinkle with paprika and cook for 5-10 minutes.

Don’t add broth after this point, as the veggies and seafood will release their own liquid.

Add the shrimp and scallops at the very end of the cook time, when the rice is done, and veggies are tender.

Stir together and cook for one minute, then add all of the mussels. Cover and cook for 6 minutes or until the mussels open.

(Important: If any mussels do not open, discard them).

To serve, ladle the paella into wide bowls and garnish with parsley.

Notes ♪♫ Saffron is considered the most important spice in a traditional paella. It gives the rice a beautiful golden color and distinctive flavor. Although expensive, I always keep some on hand and use it sparingly in recipes like this one. If you are looking for a more budget friendly alternative, try using turmeric instead of, or in addition to the saffron.

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Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact. It’s a hearty meal simmered all day in the crock-pot, a real family favorite! Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

1 lb. choice stew beef, cubed
2-3 extra large carrots, peeled and cut into thick coins
2 russet potatoes, skin on and cut into chunks
1 large sweet onion, cut into wedges
1/2 package crimini mushrooms, cut into quarters
3 garlic cloves, minced
salt and pepper
olive oil
1 can gluten free cream of mushroom soup
1 cup red wine
1 tsp. dry basil
2 bay leaves
fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten. Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free. In this recipe, I have always used a can of cream of mushroom soup. Since many canned soups contain gluten, I shopped around before making my stew and found this one. It’s certified gluten free!

Now, let’s get started on the recipe. Set up your crock-pot, and a large stainless-steel skillet (not non-stick). Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning. This can be the difference between a mediocre stew and a great one. Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil. Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid). I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet. Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot. Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours. Tick-tock.

Halfway through, stir the ingredients again. Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies. Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫ I used Health Valley Cream of Mushroom Soup in this recipe. I love that it is both gluten free and organic, but when I have time, I also make my own Mushroom Soup from scratch. You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.