Updated: Mar 11
Authentic Irish Guinness stew without the lectins from beer and potatoes, this hearty stew will have you thinking there's a pot of gold at the end. Make it!
Have you ever had Guinness stew? It's a rich, dark Irish stew made with stout beer, potatoes, uh oh! Stop right there! That sounds like a bowl of lectins to me. See how I made this traditional hearty stew Lectin Free Gourmet without losing any of that signature flavor. I always have a few tricks up my sleeve, and you won't believe what I used to replace the stout beer. Read on for the recipe.
There's nothing like a rich bowl of Irish beef stew. And when you can have it lectin free without sacrificing taste, EVEN BETTER!
Now, traditional Irish stew is usually made with lamb. And you can certainly use lamb if you prefer. However, I just happened to have some leftover grassfed New York strip fat and trimmings that worked quite nicely for this stew, which is heavy on the veggies and light on meat. So, don't go crazy looking for an expensive cut of meat. Just use what you have, as that is what stew is all about. Leftovers!
You better not have any leftover Guinness stout lying around. That would be against Plant Paradox policy. I have something better anyway. My mock-Guinness concoction will make you swear it's the real deal giving this stew broth its rich dark taste. But it's not. It's LFG!
Let's make Irish no-Guinness stew, shall we?
LFG Irish No-Guinness Stew
1/4 Cup Grassfed Ghee
1/2 lb Grassfed Leftover Steak or Prime Rib (cubed, fat trimmed and reserved)
1 Yellow Onion (coarsely cut)
3 Carrots (sliced)
2 tsp Salt
1 tsp Tapioca Starch
6 Cups Boiling Water
1 Parsnip (peeled and sliced)
1 White Sweet Potato (coarsely cubed)
6 Cups Boiling Water
3 Sprigs Fresh Thyme
LFG No-Guinness Stew Flavoring
1/4 Cup Cream Sherry or Red Wine
1 tsp Malt Vinegar
1 tsp Worcestershire Sauce
1 tsp Instant Coffee
Step 1: Sear the Beef
In a large enameled cast iron stock pot, melt ghee. Add the cubed beef, but save the fat trimmings for later. Sear the beef in hot ghee for 5 minutes on high heat until you get some nice browning and some brown bits in the bottom of the pan. Remove seared beef from pot and set aside.
Step 2: Flash Veggies
To the hot pot, add the fat trimmings and stir around to render some the fat into liquid. Add cut onion and carrots. Stir veggies in beef fat until shiny and slightly browned. Add salt and starch.
Step 3: Finish Stew
Add 6 cups boiling water and bring to a rolling boil. in a small bowl, whisk sherry (or wine), malt vinegar, Worcestershire sauce, and instant coffee together. Then add to the broth.
By the way, YES! Malt vinegar, as all vinegars, are approved on the Plant Paradox plan. Even the Irish Celiac Foundation gives it a thumbs up.
Next, drop in the sweet potatoes and parsnips and a few sprigs of fresh thyme. Simmer 15 minutes until veggies and beef are fork tender.
Serve in bowls with fresh cut parsley. Pair with Irish whiskey, of course!