Cranberry Barbecue Beef Oven Stew + Socca

February 15, 2011 By Leanne Vogel July 22, 2015

I was so excited to drive out to the mountains for a lunch at Iron Goat Pub and Grill that I completely forgot my camera. [Makes for a great excuse to return!] I was so excited to have the gluten free fries and chicken wings, that I forgot to sprinkle salt on top. I was so excited to have the grass-fed bison burger with caramelized onions and chili mayo in a rice bread tortilla, that I forgot to add ketchup. I was so excited to finish the meal off with a gluten free chocolate torte, that I forgot I had to pee before getting in the car for the 1.5 hour drive home. My day was full of so much excitement that I slept all the way home. [Also a great tactic for when you really, really need to go! ooOOoo] Needless to say, I had the best Valentine’s day! Side note: My workouts have been updated – I’m now sprinting a couple of miles a week! woot!

Cranberry Barbecue Beef Oven Stew

Author: Leanne Vogel

Recipe type: Gluten free, Dairy free

Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours 20 mins

Serves: 5-6 servings

Throw it in the oven and forget about it! This dish is full of flavor – from the deep cranberry taste, to the sweetness of yam, mixed with the satisfying taste of organic beef. Perfect for weekday family meals, served with toast, tortillas, or socca.

Ingredients

1 butternut squash, peeled and chopped into ½ inch cubes
1 yam, unpeeled and chopped into ½ inch cubes
2 potatoes, unpeeled and chopped into ½ inch cubes – I used white, but red would work as well
2 carrots, unpeeled and cut into discs
1 yellow onion, sliced
1 lb stewing beef – I used grass-fed and finished, free range beef

Cranberry barbecue sauce:

⅔ cup cranberry juice – I used 100% cranberry juice so had to add 1 tablespoon sugar – demerara sugar, or sucanat would work
1 beef bouillon cube – I used GoBIO! Organic Beef Bouillon Cubes
6 oz. can of tomato paste
1 tablespoon balsamic vinegar
1 clove garlic, minced
2 tablespoon blackstrap molasses
½ teaspoon salt
pepper to taste

Instructions

Preheat oven to 300F
Combine all barbecue sauce ingredients in a small saucepan. Bring to a boil, then reduce to medium low heat. Cover and simmer for 10 minutes.
Meanwhile, combine all vegetables and meat in a large bowl. Stir to combine, then drop into a 2.3L [or larger] casserole dish.
Pour barbecue sauce over the prepared vegetables.
Cook with lid on for 2.5-3hrs or until potatoes can be cut through, but still hold form. [Mine took 2hrs and 45minutes]

View Nutritional Information (once on page scroll down)

Socca

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free

Prep time: 5 mins

Cook time: 4 mins

Total time: 9 mins

Serves: 4 – 7inch soccas

Lightly adapted from: Katlyn’s Kitchen

Ingredients

1 cup chickpea flour
1 cup + 2 tablespoon filtered water
½ teaspoon sea salt
¼ teaspoon ground cumin or thyme – I’ve tried it both ways and they’re both fantastic!
2 tablespoon olive oil + more for brushing cast iron pan
pepper to taste

Instructions

Combine all ingredients in a medium sized bowl, stir to combine, then pop a lid on a the bowl and allow to sit at room temperature for 1 hour.
Set oven to high broil and move oven rack to highest position in oven.
Oil a cast iron pan with 1 teaspoon olive oil and place under the broiler for 2 minutes.
Remove cast iron from oven and pour ¼ of the batter into the pan.
Return to the oven for 3-4 minutes. [I found our socca was better at the 3 minute mark – after the first try you’ll know what works best for your oven]
Place finished socca on cooling rack, and repeat with remaining batter.
Serve with hummus, stew, or dipped in cashew Caesar dressing.