What Makes Irish Stew Irish?
What makes a stew Irish…beer! (gluten-free of course)
- 2 1/2 lbs beef chuck (or lamb), cut into 1 1/2-inch cubes (or your choice)
- 1/4 cup cornstarch
- Salt and pepper
- 1/4 cup olive oil
- 1 cup onion, chopped
- 4 large carrots, chopped
- 2 garlic cloves, minced
- 1 lb baby new potatoes, halved
- 1 1/2 cups GF beef broth
- 2 Tbsp tomato paste
- 1 Tbsp GF Worcestershire sauce
- 1 bottle(12oz) GF beer
- 2 tsp thyme
- 1 Tbsp 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 1/4 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 – 1 1/2 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.
*Note: if using fresh herbs, add at the end with the peas.
*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.
What are the symptoms of gluten intolerant? Read: 10 Signs You’re Gluten Intolerant