Top of the mornin’ to ya!
Today is St. Patrick’s Day so I felt it was absolutely necessary to make an Irish Stew for my stew loving GF/DF husband. David LOVES stew. In fact, he insists that I make Irish stew every St. Paddy’s Day. I decided to use beef this year, instead of lamb, because I found a nice 3-pound chuck roast on sale at my supermarket for only $10! Boo-yah! But you could totally use lamb if you want to. *Note: This stew contains a bottle of beer, which contains gluten. David can have a little bit of gluten in his diet, so this stew works for him. If you’re even more sensitive to gluten than that, you might consider using a gluten-free beer instead of a Guinness.
I used an Irish Stew recipe that is as tasty as it is easy to make, and I’ll get to that in just a moment.
I want to talk about that bread in the featured photograph of this article. This bread was made with a boiled potato, Bob’s Red Mill Gluten-Free All-Purpose Flour, Dairy-Free Milk (I generally use coconut milk), baking soda, salt and sugar. That’s it! You don’t have to go through the process of blooming dry active yeast, kneading dough, letting it rise twice… Nope! When made with gluten-free flour, it comes out quite dense, but I happen to like a dense bread with stew. I feel like it’s an Irish bread due to its use of the potato, but I honestly have no idea! I slathered a little dairy-free butter on a slice of bread and dipped it in my stew. It’s Heavenly!
Alrighty, for the Irish Stew, I started out with cutting 3-pounds of chuck roast into 1-inch cubes. I, then, combine 1/4 cup of Bob’s Red Mill GF Flour in a dish with 1 tablespoon Lawry’s Seasoned Salt and dredge the beef cubes in the flour mixture.
In my Dutch oven, I heated 3 tablespoons of vegetable oil on medium-high heat, and browned my beef in batches to promote even browning.
Once all the meat is browned, I added in 3 peeled carrots and 3 celery stalks that were cut into 1/2-inch slices along with 1 large chopped onion, 10 gloves of chopped garlic, 1 1/2-pounds of Yukon Gold potatoes that were cut into 1/2-inch cubes, a 12-ounce can of tomato paste, a bottle of Guinness Irish Stout, and 32 ounces of beef broth. I scraped the bottom of the pan to get any of the beefy goodness that may have stuck to it (amazing flavor there!).
At this point, I brought the stew to a boil and reduced it to a simmer on low heat and let it cook for about 2 1/2 hours. About 5 minutes before serving, I added 2 cups of frozen peas. The completed stew didn’t need any additional salt or pepper!
For my super rustic GF/DF bread, I started out with peeling and boiling a medium-sized Russet potato for 20 minutes. Once the potato was fork-tender, I strained all the hot water from the saucepan (keeping the potato in the pan), and added cold water so the potato could cool down (another 20 minutes).
Once the potato was cool, I sifted 4 cups of Bob’s Red Mill Gluten-Free All-Purpose Flour with 1 teaspoon of salt, 1 tablespoon of sugar, and 7 teaspoons of baking soda into the bowl of my stand mixer.
Next I grated my boiled potato using a box grater.
I added my potato to the flour mixture and mixed it until it looked like course crumbs.
Then I added 2 cups of coconut milk, and mixed it until the dough was smooth. At that point, I poured my dough into a greased loaf pan and let it sit on the warm stove for 30 minutes.
I baked my bread on 375º for about an hour. I started checking it at the 45 minute mark, but the middle wasn’t done until an hour had passed.
I served the bread along side my Irish stew with a little dairy-free butter on it. AMAZING!
(Almost) Gluten Free Irish Stew
- 1 3-4 lb beef chuck roast, trimmed and cut into 1-inch cubes
- 1/4 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1 tablespoon Lawry’s seasoned salt
- 3 tablespoons vegetable oil
- 3 carrots, washed and cut into 1/2-inch slices
- 3 celery stalks, washed and cut into 1/2-inch slices
- 1 large onion, chopped
- 10 cloves garlic, roughly chopped
- 1 1/2 lb Yukon gold potatoes, cleaned and cut into 1/2-inch cubes
- 12 oz can tomato paste
- 14 oz bottle Guinness Irish Stout
- 32 oz beef broth
- 2 cups frozen peas
- salt and pepper
In a large bowl, toss beef with GF flour and seasoned salt; set aside.
In a large stock pot, heat oil over medium high heat. Add beef and cook about 5 minutes, not stirring to often so meat browns on each side.
Add carrots, celery, onion, garlic, potatoes, tomato paste, beer and beef broth. Give the stew a good stir and try to scrape up as many of the brown bits of bottom of pan as you can. Bring to a boil; reduce heat to low, cover, and cook 2-3 hours, stirring occasionally.
Stir in frozen peas and cook 5 minutes.
Season with salt and pepper to taste. Recipe Adapted From…
Gluten-Free/ Dairy-Free Baking Powder Bread
• 4 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 7 teaspoons baking powder
• 1 medium-sized, cold, boiled potato
• 2 cups dairy-free milk (coconut, almond, soy, etc.)
Boil a peeled potato for 20 minutes, until fork-tender. Strain the hot water out of the saucepan, then fill the saucepan with cold water with the potato in it for another 20 minutes to cool down.
Sift together the GF flour, salt, sugar, and baking soda. Grate the boiled potato into the try ingredients. Using a mixer, mix the potato into the dry ingredients until it looks like coarse crumbs.
Add the dairy-free milk and mix until the dough is smooth and soft. Pour dough into a greased loaf pan and let it sit some place warm for 30 minutes, then bake it on 375ºF for 50-60 minutes. Recipe Adapted From..
Happy St. Patrick’s Day,