Since I have been struggling with an increase in my gastrointestinal issues which I cannot correlate to a new food allergy, I have been attempting to focus on nourishing healthful foods which satisfy both me and my husband who does not have any food allergies. Because of this, I have found that unsweetened almond milk really is a great option for making savory creamy soups and sauces. I typically rely on goat's milk to add that rich creaminess to my savory dishes; however, in an effort to easy my GI tract I have been limiting goat's milk products.
2 lbs boneless beef chuck roast, trimmed and cubed
4 tbs brown rice flour
1/4 tsp each salt & pepper
1 tsp fresh thyme
8 oz bacon, chopped
4 cups beef broth
3 tbs Worcestershire sauce
2 to 2 1/2 lbs russet potatoes, cubed
1 tbs extra virgin olive oil
1 large onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
12 oz mushrooms, sliced
salt & pepper
1 1/2 tbs dried parsley
heavy pinch cayenne pepper
2 cups frozen peas
2 cups unsweetened almond milk
dairy free sour cream if desired for serving
In a small bowl, combine the cubed beef with the rice flour, salt, pepper and fresh thyme.
In a large skillet begin to fry the bacon.
Once most of the fat has rendered from the bacon add the cubed beef.
Cook the beef until lightly browned, but not cooked through.
Place the browned beef in a large pot and add the beef broth, Worcestershire sauce and potatoes.
Bring the beef and potatoes to a boil then cover and reduce heat to a simmer.
In the same pan that you browned the beef in, begin to saute the onion in the olive oil.
Once the onion has begun to soften, add the bell pepper, garlic, mushrooms, salt and pepper.
Continue to saute until the vegetables are cooked through.
Add the cooked vegetables, dried parsley and cayenne pepper to the beef and potatoes.
Continue to simmer, covered, for about 45 minutes or until the beef is tender and the potatoes are cooked.
When the beef and potatoes are tender, add the frozen peas and allow to simmer for 5 minutes.
Add the unsweetened almond milk and allow to simmer for 5 minutes longer or until the peas and almond milk are heated through.
Taste and adjust the seasonings as desired.
Top individual bowls of stoup with dairy free sour cream if desired.