This irish beef stew is now officially a new family favorite recipe. My boys went crazy for this. There is just something so good about hearty beef stew.
Many do not know the difference between a stew and a soup. I find it interesting so I thought I’d share it. Let’s define each one as a first step. A soup is generally any combination of meats or vegetables cooked in some type of liquid. Most soups have a thin watery-based broth. Soups are usually served in deep or shallow bowls, can be cooked, uncooked, served hot or cold, and if you’re using fruit, the soup can be served as a dessert in any type of bowl.
Stews tend to be thicker and could be described by someone as a really thick soup. Stews can be thickened with potatoes (or wheat flour or starches) and always served hot. The liquid in a stew is quite minimal. I describe it as more of a gravy than a broth. I believe a stew is considered a main dish (or entrée) and a soup is usually a first course. I eat soup any time I like and love it for any meal as a main dish or not. Stew ingredients can be and are almost always chunkier than a soup.
Well, to me the main difference between a soup and stew is the total time you need to cook the darned things. Stews usually require a slow, low-temperature type cooking approach (oven, cook top or crockpot). Soups are much quicker to cook on higher temperatures (cook top or crockpot) and we generally use a variety of flavorings such as spices, herbs or garnishes to bring out the deep flavors.
Crockpot recipes are definitely very popular right now. Feels like hardly anyone really has the time to make homemade meals. I don’t blame you. Once you discover the “art of crockpotting” things will change drastically for you. No more boring grilled chicken and veggies for dinner day after day once you learn some kitchen basics and play with spices, herbs, sauces and the like.
As always, I’ve provided very simple instructions below so even brand new crockpotters can master paleo beef stew.
This is a family favorite recipe. My boys go crazy for it. There is something so good about beef stew. As always I left very simple instructions below so even brand new crockpotters can master paleo beef stew.
- 4 tablespoons olive oil
- 2 pounds stew meat, cut into about 1-inch pieces
- 3–4 tablespoons coconut flour
- 1 pound carrots, cut into 1-inch cubes
- 5–6 potatoes, peeled and cut into 1-inch cubes
- 1 large white or yellow onion, chopped (can use pearl onions but peel them first)
- 6 cloves garlic, finely chopped
- 2–3cups beef broth
- 1cup red wine
- *1 bottle Guinness beer (or any good Irish beer) – this is not gluten-free so use a gluten free beer for a GF stew if you are celiac or gluten intolerant
- 4 tablespoons arrowroot powder
- 5 tablespoons cold water
- Salt and pepper to taste
- Turn crockpot to LOW.
- Toss stew meat in a bowl with your flour.
- On the stove, heat up oil in a LARGE skillet with high sides until very hot.
- Add stew meat and stir only until brown.
- Add onion and garlic and stir.
- Add carrots and potatoes.
- Stir on low heat for about 5minutes.
- Remove from stove.
- Add all of this to your crockpot.
- Add wine, beef broth and beer to the crockpot and stir well.
- Cover and cook on LOW for about 10-12 hours.
- Remove lid and stir gently.
- Take one full cup of hot broth from crockpot and add to a pan.
- Bring broth to a simmer.
- Add 2 tablespoons arrowroot powder to 2 ½ tablespoons of cold water
- Add to the 1 cup of simmering broth and stir. It will thicken.
- Set aside. Do not pour back in the pot yet!
- Repeat step 12-15 with a new cup of broth from the crockpot.
- Add these 2 cups back to the stew and stir in gently.
- Allow stew to sit covered about 15 minutes.
- Add salt and pepper to taste if so desired.
- Serve immediately to each guest in a wide or deep bowl.
Heats up VERY well on following days.
DOES NOT freeze well as the veggies get mushy after thawing.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.