Easy Gluten-Free Irish Stew (Dairy-Free)

Cozy Beef Stew

When it’s still chilly outside, apart from a big bowl of steaming hot soup, the next best thing that feels just like a hug in a bowl is a bowl of hearty stew.

Today’s Irish stew is made by searing beef chunks and then simmering them in a flavorful broth that is cooked over low heat until the broth has reduced and thickened.

Dig into a bowl of this comfy stew, dunking slices of Irish soda bread to soak up the broth for a hearty and deeply satisfying meal.

Why You’ll Love this Recipe

• Simple Ingredients: The main ingredients required for making this Irish beef stew recipes are easily accessible at the local grocery store (nothing fancy required!).
• Super Easy to Make: Preparing this gluten-free Irish stew comes together easily, it’s just a matter of patience and time until the meat is tender and the broth is reduced and becomes thick.
• Totally Gluten-Free & Dairy-Free: The best part is that this stew recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free Irish stew recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Beef: I recommend using beef chuck roast for stewing because it has great marbling and connective tissues that breaks down over a long simmering period, resulting in tender beef pieces once cooked. Alternatively, if you prefer to use lamb, I recommend using lamb shoulder.
• Olive Oil: I like using extra virgin olive oil, but you can also use another type of vegetable oil if you prefer.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Vegetables: Onions, celery, carrots are the base for the mirepoix, and I’ve also added minced fresh garlic for extra flavor.
• Potatoes: I recommend Yukon gold potatoes because they will still hold their shape after cooking, but they have a creamy and waxy flesh that partially breaks down during cooking to naturally thicken the broth.
• Flour: I’ve used gluten-free all-purpose flour as the thickening agent to keep this recipe gluten-free (alternatively you may also use a cornstarch slurry). If you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Beef Broth: Using beef broth or beef stock adds a rich, beautiful flavor to the stew. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free beef broth.
• Worcestershire Sauce: This recipe uses gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you’re not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.
• Tomato Paste: Tomato paste adds a slight sweetness to the stew, to balance out the flavors, so make sure you don’t leave it out.
• Gluten-Free Stout: Traditional Irish stew normally uses Guinness stout, but I’ve used gluten-free dark stout to keep this recipe gluten-free. However, if you’re not Celiac or gluten-intolerant, go ahead and use regular Guinness stout instead.
• Thyme: Fresh thyme imparts a beautiful flavor to the stew, so make sure to add it in. Alternatively, you may use bay leaves or rosemary sprigs if you prefer.

How to Make Gluten-Free Irish Stew:

Sear Beef Pieces: Heat olive oil in a nonstick skillet over medium heat. Season beef lightly with salt and pepper and brown in batches. Transfer to a heavy-bottom pot or Dutch oven. Make sure not to skip the browning as it creates a deep, complex flavor through the Maillard reaction, making for a great stew.

Sauté Onions, Celery & Garlic: Add the butter to the pan, then sauté onion and celery over low heat for 5–6 minutes, stirring. Add garlic and cook for 1 minute more.

Dish by Dish Tips:

• Cook Low & Slow for Tender Meat: By simmering over low heat, the meat slowly breaks down and becomes very tender.
• Use Lamb instead of Beef: If you prefer the taste of lamb, go ahead and use lamb shoulder instead of beef chuck.
• No Stout? If you don’t have stout on hand, or simply aren’t a fan of stout, you may swap it out for red wine instead. It wouldn’t be an Irish because Irish stew includes stout, but you would be get a delicious beef stew.

What to Serve with Irish Stew:

• Irish Soda Bread (Gluten-Free, Dairy-Free)
• Irish Brown Bread (Gluten-Free, Dairy-Free)
• Colcannon Mashed Potatoes (Gluten-Free, Vegan)

Other Gluten-Free Beef Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Irish Stew (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 2 hours 5 minutes
• Diet: Dairy-Free, Gluten-Free

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Description

Hearty, flavorful and comforting, this gluten-free Irish stew is filed with beef chunks that have been simmered in a rich broth until tender. Perfect for St. Patrick’s day or a cozy dinner on a chilly night. Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon dairy-free butter
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon gluten-free all-purpose flour
• 1 cup beef broth
• 1 tablespoon gluten-free Worcestershire sauce
• 2 tablespoons tomato paste
• 1 cup gluten-free dark stout
• 4–5 sprigs fresh thyme
• 1 carrot, sliced
• 2 pounds Yukon gold potatoes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Sear Beef Pieces: Heat olive oil in a nonstick skillet over medium heat. Season beef lightly with salt and pepper and brown in batches. Transfer to a heavy-bottom pot or Dutch oven. Make sure not to skip the browning as it creates a deep, complex flavor through the Maillard reaction, making for a great stew.
2. Sauté Onions, Celery & Garlic: Add the butter to the pan, then sauté onion and celery over low heat for 5–6 minutes, stirring. Add garlic and cook for 1 minute more.
3. Add Flour & Broth: Add the gluten-free all-purpose flour and cook for 2 minutes, stirring constantly. Pour in beef broth, bring to a simmer, stirring well and scraping up any browned bits from the pan.
4. Transfer Mixture to Dutch Oven: Transfer the mixture to the pot with the beef. Add Worcestershire sauce, tomato paste, gluten-free black stout, and thyme. Cover and simmer for 40–60 minutes, until beef is tender.
5. Sauté Carrots: Lightly sauté the carrots over low heat, then set aside.
6. Add Vegetables to Dutch Oven: Add potatoes and carrots to the stew, season with salt and pepper, and cook on low heat for another 20–30 minutes, until the vegetables are tender.
7. Let Stew Rest: Turn off the heat and let the stew rest, covered, for at least 30 minutes before serving.

Notes

Beef: I recommend using beef chuck for stewing because it has great marbling and connective tissues that breaks down over a long simmering period, resulting in tender beef pieces once cooked. Alternatively, if you prefer to use lamb, I recommend using lamb shoulder.

Olive Oil: I like using extra virgin olive oil, but you can also use another type of vegetable oil if you prefer.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Vegetables: Onions, celery, carrots are the base for the mirepoix, and I’ve also added minced fresh garlic for extra flavor.

Potatoes: I recommend Yukon gold potatoes because they will still hold their shape after cooking, but they have a creamy and waxy flesh that partially breaks down during cooking to naturally thicken the broth.

Flour: I’ve used gluten-free all-purpose flour to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Beef Broth: Using beef broth or beef stock adds a rich, beautiful flavor to the stew. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free beef broth.

Worcestershire Sauce: This recipe uses gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you’re not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Tomato Paste: Tomato paste adds a slight sweetness to the stew, to balance out the flavors, so make sure you don’t leave it out.

Gluten-Free Stout: I’ve used gluten-free dark stout to keep this recipe gluten-free. However, if you’re not Celiac or gluten-intolerant, go ahead and use regular Guinness stout instead.

Thyme: Fresh thyme imparts a beautiful flavor to the stew, so make sure to add it in.

• Prep Time: 5 mins
• Cook Time: 2 hours
• Category: Main Dish
• Method: Stovetop
• Cuisine: Irish