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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Sauté Carrots: Lightly sauté the carrots over low heat, then set aside.
- 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.
- 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:Â 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:Â 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:Â 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:Â 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
