We recently wrote about ways to celebrate St. Patrick’s Day during Covid and one of the ideas was to cook up some Irish fare. Today, we are sharing a great recipe to help that along. This best gluten-free beef stew recipe is a delicious spin on traditional Irish stew and it’s is also nightshade free too!
Nightshades are a group of vegetables that can increase inflammation for those with inflammatory issues like myself. Common nightshade vegetables include white potatoes, tomatoes, eggplant, and peppers. I eat a (primarily) nightshade free diet although I can tolerate tomatoes occasionally. I developed this best gluten-free beef stew recipe with my diet in mind by replacing white potatoes with parsnips. Now let’s get cooking.
The Best Gluten-Free Beef Stew Recipe
- 5 onions, diced into 1/2 inch pieces
- 4 parsnips, cut in 1 inch pieces
- 3 lbs cubed stewing beef
- 8 ribs celery, chopped
- 5 large carrots, chopped
- 1 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten Free All Purpose Flour
- 2 tsp cracked black pepper
- 2 1/2 tsp salt
- 1/4 cup canola and olive oil blended oil- or you can use vegetable oil
- 1/2 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten Free All Purpose Flour
- 1/4 cup butter
- 1/4 cup cornstarch
- 10 cups of gluten-free beef stock
- 1/2 tsp gluten-free Worcestershire sauce
- 2 cups frozen peas
- 3 lb lean ground beef
- Wash, peel, and chop onions, parsnips, celery, carrots, and set aside.
- In a shallow bowl, mix the 1 cup of gluten-free flour, salt, and pepper.
- Dredge each cube of stewing beef in seasoned flour. Be sure to completely cover each side.
- In a large pot heat oil until simmering, but not smoking.
- In batches brown beef on all sides. Depending on your pot you may need to add more oil as you go through the batches.
- Once cubes of stewing beef are browned on all sides, remove from oil and set aside on a tray.
- Drain oil carefully into heatproof container, to remove dark/burnt flour and dry the pot well.
- Pour the strained oil back into the pot. Then add in 1/2 c flour.
- Next add in butter to the pot and start to cook out your roux. Whisking any lumps out.
- In a bowl, mix 1/4 c corn starch and remaining seasoned flour from the beef.
- Add 1 c of beef stock to the flour and corn starch mixture whisking well – again no lumps.
- Pour into the pot and cook out more. Until no flour taste remains.
- Add in Worcestershire sauce.
- Mix in 9 cups of beef stock- whisk until fully combined until smooth.
- Add in vegetables and stewing beef.
- Put lid on stew and let cook for 1 hour on medium heat, stirring every 15 minutes.
- Season to taste with salt and pepper
- Lower the heat to medium low and cook for 1 more hour without a lid on the pot.
- Remember to stir occasionally
- In a separate pan fry ground beef.
- Pour meat into a strainer to drain out excess fat.
- Return meat to fry pan and season with salt and pepper.
- Add ground beef to stew and mix well.
- To the almost finished stew, add in 2 cups of frozen peas and cook 15 minutes.
- You can replace the parsnip with 1lb of cubed white potato if you are not nightshade sensitive. Or use a combination of parsnip and potato for the best of both worlds.
- You can serve the best gluten-free beef stew with gluten-free biscuits, bread, or dumplings.
- This recipe not only reheats well, but it also freezes well. If you freeze this stew, do not keep it more than three months. Also, always label the container with what the dish is and the date it was made. If you want to keep your freezer organized remember to update your freezer list-learn more about keeping your freezer pantry organized here.
- When serving this stew give option of additional freshly cracked black pepper.
The best gluten-free beef stew recipe is the perfect satisfying meal for a chilly night, no matter the date. This recipe might seem complicated, but it is so worth it!
Have you decided to try this best gluten-free beef stew recipe? Let us know, how it went.
Happy St. Patrick’s Day!