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Gluten Free Irish Stew

A delicious gluten free Irish beef stew made with beer or alcohol-free. Use beef or lamb and decorate with (three-leaf) flat leaf parsley.
Course Main Dish
Cuisine Irish
Ingredient Keyword beef, gluten free beer, lamb, mashed potatoes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 27 minutes
Servings 4 people

Ingredients

  • 1-1/2 pounds beef stew meat (or lamb) cut into nothing larger than 1 to 1-1/2-inch cubes
  • 2 tablespoons light olive oil or neutral-flavored oil
  • 1 medium yellow onions chopped
  • 2 large cloves garlic minced or grated
  • 2 large potatoes each cut into 6 wedges
  • 1 celery stalk finely chopped
  • 2 sliced carrots optional (makes gravy sweeter)
  • 2 tablespoons brown rice flour
  • 2 cups gluten free reduced-sodium beef broth Better Than Bouillon “Organic” Beef Base + water
  • 3/4 cup gluten free beer Redbridge (or more gluten free beef broth)
  • 1 teaspoon gluten free Worcestershire sauce (Lea & Perrins in the U.S.)
  • 1/2 cup stewed tomatoes
  • 2 large bay leaves
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • Salt to taste
  • Ground black pepper to taste

Instructions

  1. Preheat a Dutch oven or large, heavy pot over medium-high heat. Add oil and swirl around the pot.
  2. Add the beef and brown on all sides. (You don’t have to cook it all of the way through just yet.)
  3. Lower the heat and add the onions and sauté, stirring occasionally, until tender, about 8 minutes.
  4. Stir in the garlic and sauté just 1 additional minute.
  5. Add the potatoes, celery, and carrots, if using. Stir to combine.
  6. 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.
  7. 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.