Mar 9

Mar 9 Irish Beef Stew

Beef, Dairy Free, Dinner, Gluten Free, Healthy Kids, Keto / Low Carb, Paleo, Soups, Whole30

There is nothing more comforting than a big bowl of beef stew and the only thing that can make it better is beer. A rich and dark stout is perfect to add into hearty stew, perfect for these chilly nights. This is inspired by the upcoming St. Patrick’s Day, so we used some good ole Guinness and it is so tasty. The whole family loved it and is is lovely to simmer on a day you are at home with rain or snow.

Want to make it low carb? Just swap those potatoes for some cauliflower (throw them in towards the end of cooking so they aren’t mushy) and use some arrowroot to thicken it a little. Whole30 peeps, just use the arrowroot to thicken and leave out the beer, using broth in it’s place. Gluten free, use arrowroot or your favorite GF flour to thicken. And this is dairy free already! Nothing about this recipe is difficult or hard to find which is great, it just takes some time to cook that meat until it is tender. It freezes very well so you might want to make a double batch and have one in the freezer for nights you don’t want to cook.

Irish Beef Stew

2 Tablespoons oil
2 1/2- 3 pounds chuck roast, cubed
salt and pepper
1 large onion, about 2 cups, diced
5 large carrots, about 3 cups, sliced
3 cups celery, sliced
8 oz mushrooms, de-stemmed and quartered
1 1/2 tablespoons minced garlic
1/2 cup flour
1 1/2 tablespoon tomato paste
4 cups beef broth or stock
1 can, 15 oz, dark stout beer
1 1/2 teaspoons grainy mustard
1 pound baby potatoes, quartered
1 1/2 cups frozen peas

- Heat a large Dutch oven on high heat, season the beef liberally with salt. Once the pot is hot, add in the oil and batches of the beef, do not over crowed and brown the meat on all sides, about 2-3 minutes on each side. Transfer the meat to a plate when browned.

- Add in the onion, carrots, celery, and mushrooms and season with salt and pepper. Cook until vegetables are tender, stirring occasionally. Add in the garlic and beef back into the pot and stir until fragrant. Sprinkle in the flour and stir until no raw flour remains, then combine the tomato paste into the mixture, cooking for a couple minutes.

- Pour in the broth, beer, and stir, add in the potatoes and grainy mustard, lower the heat to medium-low and let simmer with the lid mostly on for 1 1/2-2 hours, until the meat is tender.

- Once the potatoes are cooked through and the meat is tender, stir in the frozen peas and serve.

Here is the whole gang, ready to get cookin’

You want to cut the beef into bite-sized pieces so they cook faster and are easy to eat. Make sure to add a good amount of salt to season, this helps layer the flavor throughout.

Get all the chopping done at the beginning so you can just toss them in. The grainy mustard is a flavor boost that is so tasty. The tomato paste gives it umami, basically that flavor that makes things irresistible.

Work in batches to brown the meat so you can get a good “crust” on each piece.

Once you get all the meat browned, transfer to a plate and you can cook the other stuff!

Cook up those veggies.

Beef and garlic in!

Sprinkle and stir in the flour or arrowroot to thicken the stew. Once you don’t see any more white flour bits, add in the broth, beer, mustard, and potatoes. Let them all cook together and BOOM!