hungarian style beef stew

this low fodmap reworking of my favourite beef stew has evolved over the last 2 years, in my kitchen. i now call it my default beef stew because of its simplicity and short ingredient list. it looks like goulash and marhaporkolt and the recipe is pretty close to both but has no onions, garlic, tomatoes or green peppers.

onions, garlic and green peppers, because they are no-nos for hubby. the tomatoes are gone as one day, i had begun cooking it before i realised we were out of tomato paste, but i just kept on going instead of stopping to go buy tomato paste. it looked less rosy, but tasted just as good, so...

it's difficult to believe how delicious this is, if you're used to cooking it with onions and garlic, until you taste it. you will not miss the alliums, trust me. i used to think nothing good could come out of a pan, without onions or garlic.

a bowl of this makes a satisfying light meal on its own, if you want to ease up on the carbs. if you prefer something more substantial or need to stretch it out to feed more people, serve it with buttered brown rice, wheat-free pasta, your favourite bread, or these wheat-free flat breads.

makes 4 - 6 servings

marinated beef

1.2 kgs chuck tender, cut into 1-inch cubes
5 tablespoons brown rice flour
2 teaspoons smoked paprika
1 1/2 teaspoons ground black pepper
1 teaspoon dried mixed herbs (mine has oregano, basil, thyme, rosemary and marjoram)
2 tablespoons olive oil

2/3 teaspoon powdered asafoetida (make sure it's wheat-free)
1/2 cup dry white wine
10 cups onion and garlic free beef or chicken stock (or water)
8 smallish potatoes, peel and quarter
3 medium carrots, peel and cut into chunks equal to potato quarters
10 radishes, halve
1 1/2 teaspoons salt (adjust - more if you used water, less if you used stock)
2 tablespoons coarsely chopped parsley

• combine marinated beef ingredients and mix well
• set aside for 10 minutes
• heat 2-3 tablespoons olive oil until moderately hot
• add asafoetida and stir for a minute or so
• add marinated beef and stir over high heat for 5 minutes or until brown 
• pour in wine and stir for another 3 minutes, scraping off brown and crusty bits from pan
• add stock, stir and bring to a boil
• lower heat, cover partially and simmer until almost tender - 1 1/2 to 2 hours
• add potatoes and carrots and continue to simmer until cooked through
• add radishes and cook for another 2 - 3 minutes if you like your radishes crunchy or 6-8 minutes if you like them softer
• taste and adjust seasoning if necessary
• dish out, garnish with parsley and serve