Irish Stew: Gluten Free and Dairy Free Recipe

St. Patty’s day is the perfect time to make a hearty Irish stew. This recipe is gluten free and dairy free and chalk full of potatoes, carrots, tomatoes and stewed beef chunks. Serve over mashed potatoes or make with dumplings.

For an extra Irish twist and a non-gluten free version sub out one cup of beef broth for a cup of Irish Stout, such as Guinness. It will add a rich, deep flavour to the stew.

Ingredients:

I can of diced tomatoes

I can tomato paste

2 cups of beef broth

3 carrots

1 yellow onion

1 lbs of stewing beef

5 potatoes

2 bay leaves

3-4 cloves or garlic

1 tsp of thyme

1 tsp of parsley

2 tbsps of corn starch or arrow root starch

Salt and pepper to taste

Directions:

In a large saucepan, on medium/high heat sautée stewing beef until browned on the edges. Remove from heat, put aside and prep vegetables.

Dice onions and garlic. Cut the potatoes and carrots into medium sized pieces.

In a large pot on medium heat, add olive oil, chopped garlic and onion. Sautée onions and garlic until translucent for about 5 - 10 minutes. Add in potatoes and carrots and cook for another 5 mins. Add in a can of diced tomatoes, beef broth, and tomato paste. Add browned meat. Add in parsley, thyme, bay leaves, salt and pepper to taste. Stir stew and combine ingredients well.

Bring to a boil. Reduce heat and allow stew to simmer for about 90 mins. At the 75-80 minute mark mix 1 tbsp of cornstarch with 2 tbsps of water in a mason jar. Shake well, add to stew to thicken. Let simmer for the reminder of the 90 mins.

Remove bay leaves and serve over mashed potatoes and butter.