Paleo Irish Stew
This Irish stew is paleo-friendly.
- 1 ½ Tablespoons coconut oil
- 2 pounds grass-fed beef stew meat, cut into large chunks.
- sea salt
- 1 celeriac peeled and diced
- 3 turnips peeled and diced
- 3 med carrots peeled and cut into large chunks
- 2 yellow onions diced
- 3 garlic cloves minced
- 1 bay leaf
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 2 teaspoons salt
- ⅓ cup tomato paste
- 3 cups beef stock
- 1 cup gluten-free low-carb beer OR 1 additional cup beef stock
- 1 Tablespoon arrowroot optional
- 1 Tablespoon fresh parsley leaves chopped (optional)
- Heat large skillet over medium high heat.
- Dry beef and sprinkle with sea salt.
- In batches, brown the outside of the beef in skillet. You do not want to cook the inside of meat.
- Place browned stew meat and all other ingredients, except the arrowroot starch, in a 6 quart crock pot.
- Stir to combine.
- Cover crockpot and turn to high. Cook stew for four hours.
- Add arrowroot starch and cook for an additional hour. Meat should be very tender when finished.
- Garnish with parsley leaves if desired.
iIrish stew is a “white” stew. The lamb is not browned first. The ingredients are layered in the pot and all cooked at the same time. A traditional Irish stew is thin and can be somewhat greasy. I have had this dish all over Ireland and it rarely has a thick and brown broth. You usually find that in places that cater mainly to tourists.
Hmmm. Sorry my version isn’t thin and greasy! I think I’m ok with being a little less authentic. Lol!
I’ll tKe your version anytime. No grease for me either.
English person here with an Irish mother (born and bred with 8 Irish brothers and sisters). My Ma made me stew most weeks of most years growing-up. They were always brown based, i’ve never seen a white Irish stew. This recipe is very close to what my Ma made (except no beer, garlic or tomato).
Can you replace the arrow root with xantham gum?
Yes, I would just mix it with a small amount of cold water first to prevent clumping. You won’t need to use as much. I would start with 1/2 teaspoon and add more if you need it.
I make mine with venison. I’ll be doing corned beef and cabbage.