Gluten-Free Irish Stew (Dairy-Free)

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon dairy-free butter
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon gluten-free all-purpose flour
• 1 cup beef broth
• 1 tablespoon gluten-free Worcestershire sauce
• 2 tablespoons tomato paste
• 1 cup gluten-free dark stout
• 4–5 sprigs fresh thyme
• 1 carrot, sliced
• 2 pounds Yukon gold potatoes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Sear Beef Pieces: Heat olive oil in a nonstick skillet over medium heat. Season beef lightly with salt and pepper and brown in batches. Transfer to a heavy-bottom pot or Dutch oven. Make sure not to skip the browning as it creates a deep, complex flavor through the Maillard reaction, making for a great stew.

2. 2

   Sauté Onions, Celery & Garlic: Add the butter to the pan, then sauté onion and celery over low heat for 5–6 minutes, stirring. Add garlic and cook for 1 minute more.

3. 3

   Add Flour & Broth: Add the gluten-free all-purpose flour and cook for 2 minutes, stirring constantly. Pour in beef broth, bring to a simmer, stirring well and scraping up any browned bits from the pan.

4. 4

   Transfer Mixture to Dutch Oven: Transfer the mixture to the pot with the beef. Add Worcestershire sauce, tomato paste, gluten-free black stout, and thyme. Cover and simmer for 40–60 minutes, until beef is tender.

5. 5

   Sauté Carrots: Lightly sauté the carrots over low heat, then set aside.

6. 6

   Add Vegetables to Dutch Oven: Add potatoes and carrots to the stew, season with salt and pepper, and cook on low heat for another 20–30 minutes, until the vegetables are tender.

7. 7

   Let Stew Rest: Turn off the heat and let the stew rest, covered, for at least 30 minutes before serving.