Irish Lunch: Gluten-Free Beef Stew with Colcannon Mash and Guinness Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lbs beef chuck, cut into bite
• sized pieces 1/4 cup gluten
• free all
• purpose flour 2 tbsp olive oil 1 large onion, chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 cup red wine 4 cups beef broth 1 bay leaf 1 tsp thyme, dried 1 tbsp tomato paste Salt and pepper, to taste 3 large russet potatoes, peeled and cubed 2 cups cabbage, shredded 4 tablespoons butter 1/2 cup milk 1 recipe Gluten
• Free Guinness Bread (see below)

Instructions

1. Prepare gluten free Guinness bread dough and let rise. Bake according to the provided recipe. Season beef with salt and pepper. Coat in flour, shaking off excess. In a large pot or Dutch oven, heat olive oil over medium high heat. Brown meat on all sides. Remove from pot and set aside. Add onion, carrots, celery, and garlic to the pot. Cook until vegetables are softened. Return beef to pot. Add red wine, beef broth, bay leaf, thyme, and tomato paste. Bring to a boil, then reduce heat and simmer for
2. 5 hours or until meat is tender. While stew simmers, prepare colcannon mash. Boil potatoes until fork tender. Drain and return to pot. Add cabbage, butter, and milk. Mash until creamy and well combined. Season with salt and pepper. Serve stew over a generous helping of colcannon mash. Slice warm gluten free Guinness bread and place on the side.

Chef’s Insight

Allow the beef stew to rest for 10 minutes after cooking to allow flavors to meld and ensure tenderness.

Notes

Make sure to use a gluten-free all-purpose flour and double-check the ingredients of your beef broth to ensure it is gluten-free.