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a Bowl of the Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

  • Author: Carol Green


Gloomy long winter days call for hearty, warming food. My take on a classic French ‘daube’ or stew is a delicious, healthy family friendly dish, topped with a soft, gluten free crust.



  • 3 pounds Grass Fed Beef Chuck Roast, cut into 2-inch cubes
  • 4 Tbsp. Ghee or Olive Oil
  • 1 large Yellow Onion, finely diced
  • ½ Fennel Bulb, finely diced
  • 4 cloves Garlic, minced
  • 4 medium Carrots, peeled and cut into large dice
  • 4 large Parsnips, peeled and cut into large dice
  • 2 cups Crushed Tomatoes
  • 1/4 cup Sundried Tomato Tapenade
  • 1 cup Red Wine
  • 4 cups Beef Stock
  • 2 Tbsp. Gluten Free Flour blend
  • 1 Tbsp. Herbs’ de Provence
  • Salt and Fresh Ground Pepper, to taste
  • 8 oz Spinach, washed, trimmed and rough diced
  • 1/2 cup fresh basil leaves, chiffonade cut.


Cooking Directions

  • Preheat oven to 350 degrees
  • Pat beef dry with paper towels, (it will not brown well if it is damp), season with salt and pepper.
  • Heat a large Dutch oven over medium high heat, add a little oil, add the meat in a single layer without crowding the pan, and sauté until nicely browned on all sides.
  • Remove from the pan and work in batches browning the rest of the meat.
  • Add a little more ghee and sauté the rest of the onion, fennel and garlic until softened and caramelized.
  • Add the carrots and parsnips, add the meat back to the pan.
  • Add the red wine, allow heat through
  • In a large jug or bowl, whisk the flour into the broth, and add to the pan.
  • Add the tomato paste, sundried tomatoes and herbs de Provence. Bring to a simmer on top of the stove.
  • Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 2 to 3 hours, until meat is fork tender.
  • Stir in the basil chiffonade and spinach, taste for seasoning.
  • Ladle the stew in individual oven proof casserole dishes, or one large dish.
  • Place back in the oven for 10 minutes to heat the dishes.
  • Top with Soft Gluten Free Pot Pie Topping, bake at 400F for 25 to 35 minutes.


  •  I love the result from slow cooking food in a dutch oven, however this dish can also be prepared in a slow cooker or adapted for the Instapot, adapt accordingly.
  • Make sure the beef is not icy cold when you cook with it, and pat the beef dry well, this will ensure it browns ad does not poach.
  • This recipe can be prepared in individual servings or one big family style dish, adjust cooking time accordingly.