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Gluten-Free Irish Beef Stew Recipe to Celebrate St Patrick’s Day

And it's nightshade-free too!

by Elyse the Gluten-Free Foodee
Gluten-Free Irish Beef Stew Recipe

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

Ingredients:

Directions:

  • 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 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 remaining seasoned flour from the beef.
  • Add 1 c of beef stock to the flour and corn starch 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.

Tips:

  • 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. If you want to keep your freezer organized remember to update your freezer list-learn more about keeping your freezer pantry organized here.
  • When serving this stew give the option of additional freshly cracked black pepper.

This Gluten-Free Irish Beef Stew Recipe  is perfect to Celebrate St Patrick’s Day or any night you are looking for a hearty, delicious bowl of love. This recipe might seem complicated, but it is so worth it! 

If you’re staying in this St Patrick’s Day, click here if you are looking for ways to make it fun, or you can check out these great binge lists: the Best Irish TV Shows and Movies and Great Irish Movies to Binge

Happy St. Patrick’s Day!

Sláinte!

Gluten-Free Irish Beef Stew Recipe

The Best Gluten-Free Beef Stew Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

INSTRUCTIONS/NOTES/TIPS

  1. Wash, peel, and chop onions, parsnips, celery, carrots, and set aside.
  2. In a shallow bowl, mix 1 cup of gluten-free flour, salt, and pepper.
  3. Dredge each cube of stewing beef in seasoned flour. Be sure to completely cover each side.
  4. In a large pot heat oil until simmering, but not smoking.
  5. In batches brown beef on all sides. Depending on your pot you may need to add more oil as you go through the batches.
  6. Once cubes of stewing beef are browned on all sides, remove from oil and set aside on a tray.
  7. Drain oil carefully into heatproof container, to remove dark/burnt flour and dry the pot well.
  8. Pour the strained oil back into the pot. Then add in 1/2 c flour.
  9. Next add in butter to the pot and start to cook out your roux. Whisking any lumps out.
  10. In a bowl, mix 1/4 c corn starch and remaining seasoned flour from the beef.
  11. Add 1 c of beef stock to the flour and corn starch mixture whisking well – again no lumps.
  12. Pour into the pot and cook out more. Until no flour taste remains.
  13. Add in Worcestershire sauce.
  14. Mix in 9 cups of beef stock- whisk until fully combined until smooth.
  15. Add in vegetables and stewing beef.
  16. Put lid on stew and let cook for 1 hour on medium heat, stirring every 15 minutes.
  17. Season to taste with salt and pepper
  18. Lower the heat to medium/low and cook for 1 more hour without a lid on the pot.
  19. Remember to stir occasionally
  20. In a separate pan fry ground beef.
  21. Pour meat into a strainer to drain out excess fat.
  22. Return meat to fry pan and season with salt and pepper.
  23. Add ground beef to stew and mix well.
  24. To the almost finished stew, add in 2 cups of frozen peas and cook 15 minutes.

NOTES/TIPS

  • 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. If you want to keep your freezer organized remember to update your freezer list. 
  • When serving this stew give the option of additional freshly cracked black pepper.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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