Gluten-Free Irish Beef Stew

Katie Gallagher
Dec 30, 2025
2 min read

I grew up making my mom’s beef stew with McCormick’s seasoning packet, but after being diagnosed with Celiac's I had to recreate it. This Gluten-Free Irish Beef Stew is rich, hearty, and even better than the original. A cozy classic made Celiac-safe!

Jump to Recipe

Rich, hearty, and deeply comforting—just like my Mom used to make, but even better (and gluten-free!).

Growing up in an Irish Catholic family, my mom’s beef stew was a staple in our kitchen. We always used McCormick’s Beef Stew Seasoning packet, and that cozy, savory flavor meant home to me. But when I had to go gluten-free, I knew I couldn’t just let that recipe go. I set out to recreate it, with real ingredients and without shortcuts, and I’m happy to say, this version is even better than the original.

This stew is everything you want on a chilly day: tender beef, creamy potatoes, sweet carrots, rich broth, and bold seasoning. It’s hearty, filling, and it makes your whole house smell amazing while it simmers away.

Why You’ll Love It

Celiac-safe comfort food: No packets, no hidden gluten, just whole ingredients and bold flavor.
Slow-simmered richness: A touch of red wine and gluten-free stout takes the broth to the next level.
Crowd-friendly: This recipe makes enough for 10 hearty servings. It’s a favorite for family dinners and Sunday suppers.
Make-ahead friendly: Tastes even better the next day, and it freezes beautifully.

Ingredient Notes

Beef Stew Meat: Choose well-marbled pieces of chuck roast for the most tender results. Browning them adds flavor, but it's not essential.
Potatoes + Carrots + Celery + Onion: Classic stew veggies that create that comforting, nostalgic texture and taste.
GF Stout & Red Wine: Adds depth. You can sub more broth if needed, but don’t skip both!
Banana Peppers + Juice: This is my twist. It gives a gentle tang and wakes up the richness of the broth.
Cornstarch Slurry: Thickens the stew just enough without making it gummy (and keeps it gluten-free).

Tips for Success

Use a Dutch oven or heavy-bottomed 7-9 quart pot for best simmering results.
Let it cook low and slow. This is a recipe that only gets better with time.
Add broth as needed. This recipe is thick, but you can adjust to your preferred consistency.
Make it ahead. The flavor deepens overnight, so this is a perfect dish to prep on a weekend and reheat midweek.

Recipe Gluten-Free Irish Beef Stew

Notes

Before getting started on the stovetop, prep your vegetables.

In a large 7-9 quart pot, melt the butter on medium-high heat. Saute onion and celery for a few minutes until softened and fagrant. Add in garlic for a couple mins.

Stir in cornstarch to make rue.

Slowly add in half of the beef broth, thyme, salt, pepper, bay leaves, tomato paste, Worcestershire sauce, and parsley. Stir well to blend in the tomato paste.

Then add GF stout and red wine. Bring it to a strong simmer stirring frequently, then reduce heat to low and simmer for at least on hour, until vegetables are very tender. Add Kitchen Bouquet, as needed, to reach desired color.

Stir occasionally. Discard bay leaves.

Serve in bowls with fresh GF bread.

Instructions

2.5 lbs. beef stew meat

1 tablespoon salt

4 tablespoons butter

8 garlic cloves minced

3 tablespoons cornstarch

64 oz. GF beef broth (add more as needed)

1 cup GF stout

1 cup red wine

6 oz. tomato paste

2 tablespoons dried thyme

2 tablespoons GF Worchestershire sauce

2 bay leaves

3 lbs. russet potatoes peeled and cut into small pieces (about 8 cups)

1/2- 1 celery hearts diced

1 lb. carrots peeled and diced

1 large onion diced

1 teaspoon pepper

3 tablespoons dried parsley

1/2 small jar banana peppers with juice

Kitchen Bouquet Browning & Seasoning Sauce

Gluten-Free Irish Beef Stew

Katie Gallagher

women chef with white background (3) (1).jpg

12 Servings

432 Calories / Serve

Prep Time

30 min

Cooking Time

90 min

Rest Time

0 min

Total Time

1 hour 30 min

average rating is 5 out of 5