I’ve always looked forward to St. Patrick’s day. No, not for the green beer, pinching, or corned beef, but for my dad’s Irish stew. He would make this big pot of stew every March 17th, throughout the year as well if we asked, along with a big flakey loaf of soda bread.
When I started eating paleo, I started cooking more, thus leading me to asking my dad for his secret recipe. The paleo part of me started modifying, so don’t worry dad- the secret is still safe.
The only non-paleo ingredient I left as is - GUINESS! It adds a flavor to this stew that separates it from a traditional beef stew. Plus the Irish in me can handle a little dark beer every now and again. If you are not cooking with beer- you can sub beef broth for the beer. We've got a delicious new grass-fed beef broth that is full of nutrients, and immaculate ingredients that is perfect for this. Check it out here.
Dad’s Irish Stew
You will need:
First, coat the beef cubes in 1 tbsp of oil. Toss in salt, pepper, flour and a pinch of cayenne.
In a large pot (with lid) heat 2 tbsp oil. When hot, add beef and brown. Mix tomato paste with 4 tbsp water. Add onion, garlic, and watered down tomato paste to the pot with beef and turn down heat to medium. Cover and cook for 5 minutes.
Stir well and scrape anything that might be stuck to the bottom up. Add carrots, potatoes, and the Guiness- mix well. Cover and cook on low for 2-3 hours or until beef is tender, stirring every little bit.
Serve with some awesome bread (what I’m eating with mine is posted below!), paleo crackers, or just straight up! I hope you enjoy my twist on an old family recipe.
PS If you want to have some bread with your stew, (highly recommended!) check out our Grain Free Baking Mix which will yield a huge loaf of the most delicious, hearty, soft, yet chewy, and dense bread you'll ever bite into.
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