Comments on: French Beef Stew http://lowoxalateinfo.com/french-beef-stew/ Hope and Healing on the Low Oxalate Diet Tue, 03 Feb 2015 06:57:36 +0000 hourly 1 http://wordpress.org/?v=4.0.7 By: Heidi http://lowoxalateinfo.com/french-beef-stew/#comment-999 Thu, 06 Sep 2012 00:27:28 +0000 http://lowoxalatefamily.wordpress.com/?p=530#comment-999 I like to serve stew over butternut squash – very tasty! You could probably cut fresh butternut squash or pumpkin up into the stew in the last 20 – 30 minutes of cooking and cook until it’s soft.

The wine adds three things to the stew – a distinctive taste, meat tenderizing and liquid. You could take care of the liquid and add a different but still yummy taste by using a good beef broth or stock instead. If you can tolerate vinegar, you could take care of the meat tenderizing by adding a tablespoon or two of vinegar. I would use a red wine vinegar,but any low oxalate vinegar should do the trick.

Let me know how it works out.

]]> By: Sonia http://lowoxalateinfo.com/french-beef-stew/#comment-997 Wed, 05 Sep 2012 22:35:14 +0000 http://lowoxalatefamily.wordpress.com/?p=530#comment-997 Could you also cut up a good hearty sqaush (like butternut) and add to the stew? (I love one-pot meals.)
Also my system can’t tolerate alcohol (I know poor me), any ideas on what to substitute? (I know it won’t taste the same.)

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