While this gluten free Irish stew does not contain Guinness, it may be made with gluten free beer or alcohol-free. Either way, everyone will be pleased with this delicious stew. Use beef or lamb. Make it on the stovetop, in your oven, slow cooker, or Instapot.
2cupsgluten free reduced-sodium beef brothBetter Than Bouillon “Organic” Beef Base + water
3/4cupgluten free beerRedbridge (or more gluten free beef broth)
1teaspoon gluten free Worcestershire sauce (Lea & Perrins in the U.S.)
1/2cupstewed tomatoes
2large bay leaves
1/2teaspoondried thyme
1tablespoonchopped fresh parsley
Saltto taste
Ground black pepperto taste
Instructions
Preheat a Dutch oven or large, heavy pot over medium-high heat. Add oil and swirl around the pot.
Add the beef and brown on all sides. (You don’t have to cook it all of the way through just yet.)
Lower the heat and add the onions and sauté, stirring occasionally, until tender, about 8 minutes.
Stir in the garlic and sauté just 1 additional minute.
Add the potatoes, celery, and carrots, if using. Stir to combine.
Pour in the beef broth, beer or Worcestershire sauce (if using), tomatoes, bay leaves, thyme, and parsley. Stir and bring a low boil. Lower heat, cover with top crocked a little to allow steam to escape and cook until the meat is tender, about 2 hours.
Season with salt and pepper, to taste. Remove bay leaves and serve.
Tips
This recipe can also be made in a crockpot/slow cooker. Just cook for about 8 hours on low or 4 hours on high. To make this in a Dutch oven, roast for 2-1/2 to 3 hours in a preheated 325°F oven, covered.