Gluten Free Irish Beef Stew

This stew calls for a bottle of gluten free beer, an interesting twist on traditional beef stew.   And, while there are several varieties of gluten free beers out there, a tasty staple in our house is Redbridge by Anheuser-Busch made from sorghum.  And, as good as this stew is the first day, it’s even better the following day!

What You Will Need:


2 lbs. of Stew Meat, cut into large but bite sized pieces (Money Saver Tip:  buy a rump roast, trim it and cut it into cubes)

1/4 C. Olive Oil

2 T. Butter or Ghee

1 Large Onion, chopped

2 Cloves Garlic, minced (Tip Saver Tip:  use store bought minced garlic or 1/2 tsp. garlic powder)

5 Roma or 3 Large Tomatoes, chopped (or 1 15 oz. can of tomato sauce – no one will think any less of you)

3 tsp. Gluten Free Beef Soup Base (see pic below)


6 C. Water

2 T. Gluten Free Worchester Sauce such as Lea & Perrins (looks like the pic below)


2 T. Granulated Sugar

6 Large Carrots, sliced

3 Large Potatoes, cut into large bite sized pieces

1/4 C. Fresh Parsley, chopped (or 1 T. dried parsely)

1 Bottle of Gluten Free Beer (like the one below)


Salt and Freshly Cracked Pepper, to taste

In a large soup pot or dutch oven, sear the meat over medium high heat – do not cook through.  Lower the heat to medium and add all of the remaining ingredients.  Bring to a boil, cover and reduce to a simmer on the stovetop for 1 hour.


Preheat oven to 350 degrees.   Continue cooking covered in the oven for 1 more hour.

Serve with the Everyday Corn Bread Recipe (in the Breads Section) for a complete meal!


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