Last Updated on August 26, 2022
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.
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Emilie Abijanac 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. Emilie was also the culinary director of ButcherBox.