Cranberry Barbecue Beef Oven Stew + Socca

by Leanne Vogel (Healthful Pursuit) on February 15, 2011

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

Gluten free, Dairy free

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 1/2 inch cubes
  • 1 yam, unpeeled and chopped into 1/2 inch cubes
  • 2 potatoes, unpeeled and chopped into 1/2 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:

  • 2/3 cup cranberry juice – I used 100% cranberry juice so had to add 1 tbsp 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 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2 tbsp blackstrap molasses
  • 1/2 tsp salt
  • pepper to taste

Directions

  1. Preheat oven to 300F
  2. 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.
  3. Meanwhile, combine all vegetables and meat in a large bowl. Stir to combine, then drop into a 2.3L [or larger] casserole dish.
  4. Pour barbecue sauce over the prepared vegetables.
  5. Cook with lid on for 2.5-3hrs or until potatoes can be cut through, but still hold form. [Mine took 2hrs and 45minutes]

Nutrition stats [1/2 cup]: calories 300; fat 5.5g; saturated fat 2g; carbohydrates 35g; dietary fiber 5.5g; sugars 11g; protein 28g

Makes 5-6 servings.

Socca

Vegan, Gluten free, Dairy free

Lightly adapted from: Katlyn’s Kitchen

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp filtered water
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin or thyme – I’ve tried it both ways and they’re both fantastic!
  • 2 tbsp olive oil + more for brushing cast iron pan
  • pepper to taste

Directions

  1. 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.
  2. Set oven to high broil and move oven rack to highest position in oven.
  3. Oil a cast iron pan with 1 tsp olive oil and place under the broiler for 2 minutes.
  4. Remove cast iron from oven and pour 1/4 of the batter into the pan.
  5. 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]
  6. Place finished socca on cooling rack, and repeat with remaining batter.
  7. Serve with hummus, stew, or dipped in cashew Caesar dressing.

Makes 4 – 7inch soccas.

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{ 29 comments… read them below or add one }

Heather @Gluten-Free Cat

I’m loving the thought of cranberries and tender beef! I’m wondering how whole cranberries in the sauce would be. I love your blog!!!

Reply

Leanne

I had a bunch of leftover cranberry sauce from Christmas that I was going to use… but then I forgot and bought cranberry juice. I’m almost positive the cranberry sauce would be good [probably even better!] Thanks Heather, I’m glad you like my posts! :)

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Gwen~healthymamma

What a great BBQ sauce! I’m probly the only American on earth who hates traditional bbq sauce. This sounds wonderful. I can’t wait to try socca, I always have chickpea flwr around. I’m thinking this will be a great side for many meals instead of rice.

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Leanne

Well, then make me the only Canadian that hates traditional bbq sauce too. It’s so sweet and tasteless to me! My favorite is the apple butter bbq sauce, I’ve made it 3 times since posting the recipe! This cranberry one is pretty good too. As for the socca – yes, it would be fabulous made as a side in place of rice. Great idea, Gwen!

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Angela FRS

I have also really been wanting to try socca, and I like the sounds of this with the cumin. Thanks!

Reply

Leanne

The cumin version was my favorite. Let me know how you like it!

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Jess@atasteofconfidence

Looks delish! My boyfriend and I made dinner yesterday:)

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Kankana

This looks awsm … my husband like to eat beaf as steak .. only !!! ggrrrr … i think next time i will let him do his fav grilling and i will make this beaf dish for me :) saving it ..

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The Farmers Wife

Wow, that looks amazing! I love the idea of throwing this in the oven and just letting it cook, one of my favorite type of meal. And it just looks so delicious, and like the ultimate comfort food!

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Kate @ Diethood.com

Great food, amazing photos! YUM @ the barbecue sauce!!

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Elyse

I’ve recently started reading your blog and love it! I am passing on a Stylish Blogger Award that you can get here: http://theculturaldish.blogspot.com/2011/02/cocktails-with-award.html

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Tanvi@SinfullySpicy

What a beautiful and hearty meal.The flatbread is quite similar to indian counterpart called “besan ki roti” and I live the addition of butternut squash to the stew..I love such caramalized looking stews.Thanks for sharing.You are one great cook.

Reply

Leanne

I love roti! Unfortunately I haven’t been able to find any that are gluten free. Thanks for stopping by, Tanvi :)

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La Phemme Phoodie

I just got back from Zumba class and sat down to cool off and check out some recent posts. I saw the pic of the stew and my tummy started grumbling. I wish I could jump thru the pic and gobble it up for dinner. I love the combination of the flavors. I’ve never made socca. I’ll have to give it a try.

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eizel

I have a lot of chickpea flour left from making fritters, will have to try socca with some lentils :)

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Stefanie @TheNewHealthy

I can’t wait to try the socca–it looks so delicious!! So glad you had a fab Valentine’s day (despite forgetting to pee)! ;)

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MarmandeintheKitchen

I love socca! It reminds me of study abroad in Nice. Looks delicious!

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Sandra

Congrats on top 9!!! Looks so tasty..yummy!

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Monica

Oh my goodness, I have a dinner party on Sunday night that I have been racking my brain over trying to figure out an incredible main dish. This recipe looks perfect! Thank you so much for sharing! Can’t wait to test this on my group on Sunday!

Reply

Leanne

That’s fantastic! Let me know how it goes, Monica! I had my sister over for dinner and ended up serving the leftovers [shhh she thought it was fresh out of the oven!] and she LOVED it. Have a great dinner party!

Reply

alyce

I like the combo of cranberries and beef. Interesting flavor profile. Congrats on your top 9!

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Food Frenzy

What a mixture…sounds good. Congrats on the top 9 and major woot on the workouts.

We invite you to share this post and some of your favorite posts on Food Frenzy.
Please check out our community at http://blogstew.net/foodfrenzy

Reply

Keane

That looks AMAZING! I think that at some point in the near future I’ll be giving that stew a whirl!

Dig the site by the way! It’s very nice!

- Keane; http://foodstoned.com

Reply

Freebies

I made the socca last week- but made them plain, no pepper or spices. We used them for soft taco shells- they worked great!!

jenetta

Reply

Freebies

ok- and I made them in a pan, like crepes, no oven required.

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SuzieQ!

I’m wondering if, instead of potato, you could use rutabaga? It would knock your carbs down a bit and give it a nuttier, earthier flavor. Well, I’ll know for sure, because I’m thinking I’m going to make this! LOVE YOUR RECIPES!!

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Leanne (Healthful Pursuit)

Hi Suzie! Rutabaga goes wonderful in this stew. I’ve done it a couple of times with great success. I say, give it a go!

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stephanie

I only have regular molasses…would that work?

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Leanne Vogel (Healthful Pursuit)

Generally it’s made with blackstrap… but I’m sure it’d do the trick!

Reply

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