Irish Beef Stew
This hearty Irish beef stew recipe with red wine, Guinness beer, and tender veggies is a comforting 30-minute dinner.
Servings: 6
Equipment
- Dutch Oven
- Cutting Board
- Knife
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}
- 2 bay leaves
- 1 teaspoon dried Italian Seasoning
- 1 heel of parmesan cheese rind
- 4 ounces sliced Portobello mushrooms
- 2 tablespoon chopped fresh parsley
Instructions
- Sprinkle beef on both sides with salt and pepper.
- In a large plastic bag add coconut flour and beef. Toss to coat evenly.
- Place a large dutch oven or thick bottom pot on stove over medium heat.
- Add 1 tablespoon of coconut oil and melt, add beef in batches, browning on all sides.
- Adding a tablespoon of coconut oil each time you add another batch of beef. Removing beef to a plate off to the side.
- 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.
- 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.
- 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
- Simmer for 1 hour, stirring occasionally. You can simmer for up to 2 hours.
- Transfer stew to serving bowls and top with chopped parsley and enjoy