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. There is really nothing more comforting than a delicious bowl of beef stew.
St. Patrick’s Day Recipe.
Happy Tuesday everyone. We had a gorgeous day here in Cincinnati yesterday, even though there was still piles of snow on the ground the sky was blue and our temperatures got up into the 60’s. I actually saw some Crocus flowers open in my lawn with honey bees paying a visit.
All signs that spring is almost here, and St. Patrick’s Day is coming. As a girl I always associated St. Patrick’s with the start of Spring.
Probably because my oldest brothers Birthday falls on St. Patrick’s Day and as soon as the weather would permit he would be outside and I was wouldn’t be far behind.
I tell my husband stories of my determination to keep up with my brothers and the deep desire to be a boy so I would be included. He says he envisions me as a little skinny dirty girl with wild hair full of thistles. I think my Mother just shakes her head in agreement when he says this.
Spring is almost here, and though the days will start to be warm our nights are still chilly, so make sure you make up a batch of this delicious Irish Stew to enjoy. It is a hardy flavorful dish that is made in one pot with just a bit of prep work.
I love stew and I love this Irish Stew!
I think it is the layers upon layers of flavor and the beef that just falls apart. This recipe is super clean and healthy. I used Guinness Beer in the spirit of St. Patrick’s Day, but if you want to keep the recipe gluten-free, substitute the beer with 1 cup of beef stock.
I also threw in a Parmesan rind, which is the outer shell of parmesan cheese, which occurs when the cheese is set in a salt brine to prevent molding.
If you don’t have a rind in your cheese drawer, no worries, they actually sell them in your cheese shop at the grocery store. You definitely want to keep some rinds in your freezer.
They can be added to almost every soup or stew and add SO SO SO much flavor. However, if you are on a dairy free diet, just omit the rind, you will still have a delicious stew without it.
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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.
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
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Sprinkle beef on both sides with salt and pepper.
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In a large plastic bag add coconut flour and beef. Toss to coat evenly.
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Place a large dutch oven or thick bottom pot on stove over medium heat.
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Add 1 tablespoon of coconut oil and melt, add beef in batches, browning on all sides.
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Adding a tablespoon of coconut oil each time you add another batch of beef. Removing beef to a plate off to the side.
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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.
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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.
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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
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Simmer for 1 hour, stirring occasionally. You can simmer for up to 2 hours.
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Transfer stew to serving bowls and top with chopped parsley and enjoy
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I think St. Paddy’s Day is the perfect association with the start of spring…I mean GREEN! 😉 Plus, it’s only a few days before the official start, anyway. This stew sounds amazing, I love that it is hearty, yet brothy (my fave). Aaand, I just so happen to have a few bottle of Guinness hanging around…
Ahh a guinness girl huh. Yes after a trip to Scotland a few years ago, we always have the stout on hand.
Mm – I am Irish and I love a good beef stew. Plus, that bowl is BEAUTIFUL.
Thanks Callin!
What a hearty and delicious looking stew. I bet the Guinness adds a wonderful tangy touch.
Yes, the Guinness does add another layer of flavor.
Such a great hearty stew idea!
Thanks Jaren!
Beef stew is my husband’s favourite! I do not know how many times I have made it. The worst part is he really loved my first version but I never wrote it down so I have never been able to recreate it exactly!
Kacey I totally feel your pain, I can’t tell you the number of times I have done the same thing. I now keep the computer open to notes and type in as I go.
This looks so delicious… and perfect for St. Patrick’s Day!!
Thanks Holly!
What time is dinner? 🙂 🙂
You bring the dessert and you have an open invetation anytime you want!
First off, I love your bowl 🙂 I am making this for my family, they would love this!
Thanks Lauren, us food bloggers love our bowls, plates and flat wear. I hope your family enjoys the recipe.
What a perfect recipe for this week! Yum!
Thanks Becky!
The beer, wine and parmesan heel rind made the stew so yummy. I was so excited because my stew looked just like the picture and that never happens!
That is awesome Cheryl, so glad it turned out for you! It is such a great savory recipe. I have several containers in the freezer to pull out later.
I bet that the Guinness Beer really knocks this one outta the park! I also love the idea of throwing the Parmesan rind in! I’ve got a few saved in the freezer for soups and stews!
The Guinness is the key, and the parmesan rind, but I think parmesan should go in every soup.
How does the coconut oil affect the flavor vs just using butter?
You can substitute butter and your flavor will be just fine.