Culinary Medicine for the Body, Mind, & Soul
Irish Whiskey Beef Stew
Makes: 12 servings
Serving size: 2 Cups
Time to Make: 3 - 3 1/2 Hours
Food for the Body, Mind, & Soul
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Wholesome, Gluten-Free
Gluten-Free Irish Whiskey Beef Stew: A Wholesome and Healthy Comfort Food Recipe
I tend to make this around St. Patrick's Day, but it can be enjoyed anytime that you want a healthy and comforting meal. I love that ease in making this and adding the veggies later in the process. It not only retains more of the nutrients, but it makes them not overly mushy. This pairs nicely with a bold Cabernet wine.
Some of my favorite dishes are those that allow me to both be in the kitchen and step away with ease to mingle, share a laugh, and catch a moment with friends, family, and loved ones! And since this is usually made for St. Patty's, here's one of my favorite Irish Blessings....
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May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon you face,
The rains fall soft under your fields.
And until we meet again,
May God hold you in the palm of his hand.
May God be with you and bless you,
May you see your children's children.
May you be poor in misfortune,
But rich in blessings.
May you know nothing but happiness
From this day forward.
May the road rise up to meet you,
May the wind be ever at your back.
May the warm rays of sun fall upon your home.
And may the hand of a friend always be near.
May green be the grass you walk on,
May blue be the skies above you,
May pure be the joys that surround you,
May true be the hearts that love you.
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Slan, agus beannacht (Goodbye and God bless)
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INGREDIENTS
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4-5 Pounds Beef Stew Meat
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2 Tablespoons Beef Tallow or Olive Oil
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2 Onions, chopped
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6 Garlic Cloves, minced
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1 Can Tomato Paste (6 ounces)
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1 ½ Tablespoons Brown Sugar
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¼-1/2 Cup Gluten-Free Flour (King Arthur Gluten Free)
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3-4 Cups Broth
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1 Shot Irish Whiskey (glute-free)
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2-3 Tablespoon Oregano, dried
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2-3 Tablespoon Parsley, dried
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1 Pound Carrots, chopped (8-10)
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1 Bunch Celery, chopped
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4-5 Potatoes, large, chopped (boiled and save water)
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1 teaspoon powdered Onion & Garlic
Garnishes
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Fresh Oregano & Parsley
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Horseradish
PREPARATION
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In a large Dutch oven or Crock Pot like an Instapot, sauté the beef with a dash of salt and pepper, and 1 Tablespoon each of oregano and parsley on medium to medium-high heat with 1 Tablespoon of Beef Tallow until the outer is brown. Remove from pan with juices.
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Using the same pot on medium heat, add 1 Tablespoon beef tallow/olive oil and sauté onions and garlic. Add dash of salt and pepper, and some additional dried oregano and parsley (1/2 to 1 tablespoon)
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Add tomato paste, brown sugar, and flour stir well. If it is really dry, you can add some juices from the meat
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Add the browned meat and broth and let it reach a simmer, cover and turn to low heat allowing a slow simmer. Stir and scrape any sticking to bottom of pan. Let this cook for ~ 1-2 hours. If using Crock Pot/Instapot, pressure cook on high for 90 minutes
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Meanwhile, boil potatoes, until fairly soft and breaks apart.
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Add potatoes, carrots, and celery, and about 1-2 cups potato water if needed additional liquid or more broth. I enjoy more dried parsley and oregano, maybe 1 teaspoon powdered onion and garlic (if needed), fresh herbs also work well at this time. Return lid and let simmer for another hour or Crock Pot/Instapot for 60 minutes on high pressure cook.
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Remove from oven, let rest for a few minutes for serving. Garnish with fresh oregano, horseradish, and finishing salt.
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Enjoy!
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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.
