Gluten Free Wayfarer’s Stew

About the recipe: This was a favorite of mine as a child and one that my kids now love. Make this dairy free as well by substituting a dairy free butter like Smart Balance for regular butter. You can also add or substitute any vegetables you like. As always, check to make sure all ingredients are gluten free.

2 lbs ground beef (93/7)

3/4 tablespoons garlic powder

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 egg

1 tablespoon Worcestershire sauce

1 head of broccoli broken up

6 medium potatoes chopped

54 baby carrots or roughly 2 1/4 cups chopped carrots

1/2 onion sliced into 9 pieces

9-15×12 pieces of tin foil

1/4 cup butter

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Preheat oven to 410 degrees. In a large bowl mix together ground beef, egg, Worcestershire sauce, 3/4 teaspoons garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black ground pepper. Form beef into nine patties and place one on each piece of tin foil.

Fold up edges of tin foil around each patty creating a bowl shape. Place one slice of onion onto each patty. Next, evenly disperse potatoes, carrots, and broccoli unto the patties and onion. Take butter by the teaspoon and place evenly onto the vegetables.

Mix together 1 teaspoon garlic powder, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt. Lightly sprinkle mixture over vegetables.

Roughly what it should look like at this point

Bring the sides of the tin foil together so that the vegetables are covered, then place them onto cookie sheets and bake in preheated oven for 50 minutes or until potatoes are soft. Careful when opening, it will be hot!

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