Go Back

Irish Beef Stew

There is really nothing more comforting than a delicious bowl of beef stew.  This Irish Beef Stew is delicious and bold with layers of flavor.  I used Guinness Beer, but you can substitute with Beef Stock to make this recipe gluten-free.

Course Main Course
Keyword Beef, Dinner, Gluten Free, Stew
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Amy

Ingredients

  • 3 pounds well marbled chuck beef stew cut into 1 1/2” chunks
  • 1/2 cup coconut flour
  • Generous pinch of sea salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons coconut oil divided
  • 1 yellow onion trimmed and chopped
  • 2 garlic cloves minced
  • 2-3 large carrots cleaned and cut into 1/2” pieces, about 2 cups
  • 3 celery stalks trimmed and cubed, about 1 generous cup
  • 2 tablespoon tomato paste
  • 1/2 bottle of hearty red wine I used a decent Cabernet
  • 2 cups organic beef stock
  • 1 bottle of Guinness beer {optional} if you want gluten free replace with an additional 1 cup beef stock
  • 2 bay leaves
  • 1 teaspoon dried Italian Seasoning gluten free if wanting gluten free recipe
  • 1 heel of parmesan cheese rind this can be found at cheese counter at grocery store {optional but recommended}
  • 4 ounces sliced Portobello mushrooms
  • 2 tablespoon chopped fresh parsley

Instructions

  1. Sprinkle beef on both sides with salt and pepper.
  2. In a large plastic bag add coconut flour and beef. Toss to coat evenly.
  3. Place a large dutch oven or thick bottom pot on stove over medium heat.
  4. Add 1 tablespoon of coconut oil and melt, add beef in batches, browning on all sides.
  5. Adding a tablespoon of coconut oil each time you add another batch of beef. Removing beef to a plate off to the side.
  6. Add remaining coconut oil and onion, garlic, carrots and celery, stirring. Once onions start to become translucent, about 4-5 minutes, stir in tomato paste, coating vegetables.
  7. Add wine, Guinness (if using), beef stock, bay leaves and Italian seasoning. Stir scraping the bottom of the pan to loosen any brown bits left from browning the beef.
  8. Bring to a slow boil and then lower heat to the lowest setting, add beef and the drippings from the plate, mushrooms, and parmesan rind
  9. Simmer for 1 hour, stirring occasionally. You can simmer for up to 2 hours.
  10. Transfer stew to serving bowls and top with chopped parsley and enjoy