Beef Stew with Sorghum
Use sorghum instead of barley to make a delicious gluten free beef stew that stores and reheats beautifully. Great for the freezer!
Ingredients
- 1 c whole sorghum
- oil for the pan
- 1 onion chopped
- 1 lb. round steak
- 2 carrots cubed
- 1/2 large rutabaga cubed
- 2 c beef broth
Instructions
- Cook sorghum in 3 cups of water for half an hour.
- Saute onion, remove from pan and reserve.
- Cut meat into bite sized pieces for stew. Heat the pan you used for the onion over high heat, and sear the meat in it.
- When the meat is brown, return the onion to the pan, and add the vegetables, the broth, and the parboiled sorghum. Bring to a simmer, lower heat, and simmer for one hour.