Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in a dutch oven or large pot over medium-high heat. coat beef cubes with flour, shaking off the excess. fry beef cubes until browned on all sides. remove from the pot and set aside. add the onion and mushrooms to the pot, and cook stirring constantly until onion is tender, about 3 minutes. return beef to the pot, and stir in tomato paste, beef broth, and beer. add potatoes and carrots, cover, and simmer over low heat for about 1 hour. mix together the cornstarch and cold water. stir into the stew, and simmer until thickened. sprinkle with parsley and serve.

Target recipe: in a heavy bottom pot, make a roux by adding flour to heated oil. over low heat stir constantly until a deep golden brown. take pot away from heat for fear of burning. add onions, garlic and celery; cook about 5 minutes or until tender. stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. cook over high heat, stirring until sauce simmers, then reduce heat again. while sauce is simmering, combine remaining water with crawfish fat in a large saucepot. cook over high heat, stirring constantly until it comes to a boil. add sauce to fat and water; let simmer 1 hour. season with salt and pepper again if needed. add crawfish tails, green onions and parsley. serve in soup plate over a scoop.