What makes a stew Irish…beer! (gluten-free of course). I know traditional Irish Stew doesn’t have peas, but they’re my favorite and I couldn’t resist.
|Irish Beef Stew|| |
- 2½ lbs beef chuck (or lamb), cut into 1½-inch cubes (or your choice)
- ¼ cup cornstarch
- Salt and pepper
- ¼ cup olive oil
- 1 cup onion, chopped
- 4 large carrots, chopped
- 2 garlic cloves, minced
- 1 lb baby new potatoes, halved
- 1½ cups GF beef broth
- 2 Tbsp GF tomato paste
- 1 Tbsp GF Worcestershire sauce
- 1 bottle (12oz) GF beer
- 2 tsp dried thyme
- 1 Tbsp dried parsley
- 1 cup peas
- In a shallow dish, season cornstarch with 1 tsp salt and 1 tsp pepper. Dredge meat chunks in mixture, shaking off excess. Using a Dutch oven, heat oil over medium-high heat, and working in batches, sear meat quickly on all sides (remember you're not cooking the meat, you are just creating a crust around the meat to help seal in the moisture when it finishes cooking in the oven). Transfer to a plate, and set aside.
- Pour ¼ cup of the beef broth into the pot, scraping up browned bits from bottom with a wooden spoon. Add onion, carrots and potatoes, and cook until onions begin to soften, about 5 minutes. Return meat to pot, add rest of beef broth as well as remaining ingredients, except peas. Cover and and bake at 350°F, for about 1 - 1½ hours or until meat is fork tender and stew has thickened. Stir in peas, and season with salt and pepper.
- Serve with Irish Soda Bread.
*Tip: if you have any leftover tomato paste, freeze them in 1 tablespoon portions (see picture). Then individually wrap each in plastic wrap and use as needed.
FAQ: Where Do You Find Gluten Free Beer?