In recent years, Ireland’s emerging food scene has been generating considerable excitement. They are fast becoming a hot spot for foodies around the globe. So even though the Irish are now known for far more gourmet fare, we are keeping things very old school as we honour St. Patrick’s Day with a quasi-traditional beef stew. I use the term “quasi” because this one has all the great flavours of the traditional recipe, but is both gluten-free and nightshade-free. Nightshades are a group of vegetables that can increase inflammation for those with inflammatory issues like myself. Common nightshade vegetables include white potatoes, tomatoes, eggplant, and peppers.
This gluten-free Irish beef stew recipe proves that even though you have to adapt a recipe to your diet, it doesn’t mean you have to sacrifice or compromise on the flavors, experience, or tradition.
Gluten-Free Irish Beef Stew Recipe
- 5 onions, diced into 1/2 inch pieces
- 4 parsnips, cut in 1 inch pieces
- 3 lbs cubed stewing beef
- 8 ribs celery, chopped
- 5 large carrots, chopped
- 1 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten-Free All-Purpose Flour
- 2 tsp cracked black pepper
- 2 1/2 tsp salt
- 1/4 cup canola and olive oil blended oil– or you can use vegetable oil
- 1/2 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten-Free All-Purpose Flour
- 1/4 cup butter or non-dairy alternative
- 1/4 cup cornstarch
- 10 cups of gluten-free beef stock
- 1/2 tsp gluten-free Worcestershire sauce
- 2 cups frozen peas
- 3 lb lean ground beef
- Wash, peel, and chop onions, parsnips, celery, carrots, and set aside.
- In a shallow bowl, mix together 1 cup of gluten-free flour, salt, and pepper.
- Dredge each cube of stewing beef in the seasoned flour. Be sure to completely cover each side.
- In a large pot heat oil until simmering, but not smoking.
- In batches brown beef on all sides. Depending on your pot you may need to add more oil as you go through the batches.
- Once the cubes of stewing beef are browned on all sides, remove from oil and set aside on a tray.
- Drain oil carefully into a heatproof container, to remove dark/burnt flour and dry the pot well.
- Pour the strained oil back into the pot. Then add in 1/2 c flour.
- Next add in butter to the pot and start to cook out your roux. Whisking any lumps out.
- In a bowl, mix 1/4 c corn starch and the remaining seasoned flour from the beef.
- Add 1 c of beef stock to the flour and cornstarch mixture whisking well – again no lumps.
- Pour into the pot and cook out more until no flour taste remains.
- Add in Worcestershire sauce.
- Mix in 9 cups of beef stock- whisk until fully combined until smooth.
- Add in vegetables and stewing beef.
- Put lid on stew and let cook for 1 hour on medium heat, stirring every 15 minutes.
- Season to taste with salt and pepper
- Lower the heat to medium/low and cook for 1 more hour without a lid on the pot.
- Remember to stir occasionally
- In a separate pan fry ground beef.
- Pour meat into a strainer to drain out excess fat.
- Return meat to fry pan and season with salt and pepper.
- Add ground beef to stew and mix well.
- To the almost finished stew, add in 2 cups of frozen peas and cook 15 minutes.
- You can replace the parsnip with 1lb of cubed white potato if you are not nightshade sensitive. Or use a combination of parsnip and potato for the best of both worlds.
- You can serve the gluten-free Irish beef stew with gluten-free biscuits, bread, or dumplings.
- This recipe not only reheats well, but it also freezes well. If you freeze this stew, do not keep it for more than three months. Also, always label the container with what the dish is and the date it was made.
- When serving this stew give the option of additional freshly cracked black pepper.
Happy St. Patrick’s Day!