GF Irish Beef Stew

Nothing’s more Irish than a cheery, beery beef stew! Try out our version for a hearty, healthy winter dinner that’ll warm you to your toes. The eye round cut is packed with deep flavor, and becomes Incredibly tender thanks to this long, slow cook. Pair this meaty fare with some Irish soda bread (there are tons of great GF recipes out there too)!

GF Irish Beef Stew

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Course: Main Course, Soups/Stews
Cuisine: American
Protein: Beef
Cut: Eye Round Roast, Stew Beef
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4 people


  • 1 pkg ButcherBox Eye Round or Stew Beef
  • 5 slices ButcherBox Bacon
  • 2 Tbsp buckwheat flour
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 sprigs Italian parsley
  • 5 sprigs thyme
  • 1 ea yellow onion medium dice
  • 4 ea carrots 1” cut
  • 5 ea red potatoes peeled and quartered
  • 2 ea purple top turnips medium dice
  • c gluten-free dark beer suggested beer: Green’s Dubbel Dark Ale
  • 3 c 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.
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.