Impulsive Culinarian’s Gluten Free Irish Stew Recipe
Ingredients
- 1 head Garlic
- 1/4 cup Dairy Free Margarine
- 3 Yellow Onions, chopped
- 3 pounds Potatoes, large dice
- 6 tbsp Olive Oil
- 1 tbsp Kosher Salt
- 1 tbsp Sugar
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 3 pounds Cubed Chuck Beef
- 1/4 cup Corn Flour
- 1 Carrot, thinly sliced
- 1 Celery Stick, thinly sliced
- 1/2 can (5 tbsp) Tomato Paste
- 1 can / bottle Gluten Free Dark Stout
- 4 cups Broth (Beef or Vegetable)
- 1 Large Can Peas, drained
Instructions
- Preheat oven to 400
- Cut the top off of your garlic head to reveal each of the cloves inside
- Place the garlic head in a small oven-safe dish or pie plate and brush olive oil over the cloves
- Cover with tinfoil and roast garlic for 1 hour
- While garlic is roasting, caramelize onions in margarine (around 45 min)
- When garlic is done roasting, keep oven at 400
- Peel and cube the potatoes
- In a large mixing bowl, toss cubed potatoes with 3 tbsp of the olive oil, salt, sugar, garlic powder & onion powder
- Spread potatoes in one even layer on a parchment-lined baking sheet
- Roast the potatoes for 25 minutes, flip with a spatula and finish roasting for an additional 15 minutes
- Warm broth in a separate pot and cover until ready to use
- While potatoes are roasting, heat a dutch oven over medium heat
- Season the beef cubes with salt & pepper, then toss with the corn flour
- Add remaining 3 tbsp of olive to the dutch oven, brown the beef cubes in small batches … brown only, do not cook for too long! (around 1 minute per side)
- Remove browned beef cubes and set aside
- Add an extra tbsp of oil to the dutch oven if necessary
- Add carrot & celery to the dutch oven and saute for 2-3 minutes while scraping bottom of the pan
- Carefully add beer to the dutch oven and stir until foam dissipates, deglaze completely
- Add roasted garlic cloves and whisk together well
- Add tomato paste and whisk once again
- Add caramelized onions to the pot
- Return beef and juices to the dutch oven
- Add potatoes to the dutch oven
- Add enough warm broth to cover the beef and potatoes
- Bring to a boil, add bay leaf, cover and reduce heat to low
- Simmer for at least 3 hours or more
- In last 20 minutes, add drained peas or reserve as a condiment for each serving
There’s A Reason The Irish Are So Lucky … They Have Irish Stew
No dish says St. Patrick’s Day like a pot full of delicious chuck beef with roasted potatoes and a host of completely delicious ingredients. This gluten free Irish Stew is made possible with the help of some tasty gluten free stout, many varieties of which can be found if you look hard enough, but in the absence of stout even a red beer or dark ale will do … although nothing can beat the true bitter appeal of that lovely dark stout draught. Invite friends to share in this delicious gluten free St. Paddy’s Day delight, slainte!
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.