Eosinophilic Esophagitis Friendly Classic Irish Beef Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.6

(24)

Eosinophilic Esophagitis Friendly Classic Irish Beef Stew

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Ingredients

6 servings

2 lb beef chuck, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
3 tbsp all-purpose flour, divided
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp vegetable oil
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large yellow onion, roughly chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup guinness stout or other dark stout
3 cups low-sodium beef broth
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
2 sprigs fresh thyme
1 bay leaf
1 tbsp worcestershire sauce

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Toss with 2 tablespoons of the flour until lightly coated, shaking off any excess.
2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batch.

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