Hearty Irish stew is made gluten-free with some easy substitutions, and it’s make in the slow-cooker for ultra-tender beef and veggies.
- 1 package ButcherBox Eye Round or Stew Beef
- 5 slices ButcherBox Bacon
- 2 tablespoons buckwheat flour
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 sprigs Italian parsley
- 5 sprigs thyme
- 1 yellow onion medium dice
- 4 carrots 1” cut
- 5 red potatoes peeled and quartered
- 2 purple top turnips medium dice
- 1½ cup gluten-free dark beer suggested beer: Green’s Dubbel Dark Ale
- 3 cups beef stock
- Place all cut vegetables into slow-cooker along with the parsley and thyme.
- Cut Eye Round into 1” cubes, if using stew beef no cutting necessary.
- Cut bacon into ½” pieces and place in hot pan. Cook for 5-7 minutes, stirring frequently.
- Once bacon is crispy, remove and place on top of vegetables in the slow-cooker. Keep bacon fat in pan on medium heat.
- Mix buckwheat flour, salt and pepper in a bowl. Dredge beef cubes in flour mixture.
- Sear cubes on all sides for 2 minutes per side. For a good sear, don’t overcrowd the pan, and sear in two batches if necessary.
- Placed beef on top of vegetables and bacon.
- Deglaze the pan with beer, scraping any meat off bottom of pan.
- Add beef stock to pan and bring to a simmer.
- Pour liquid into slow-cooker, over the beef and vegetables.
- Cover slow-cooker and cook on high setting for 7-8 hours or low setting for 12-14 hours. Stir halfway through cooking time, but not necessary.