Our delicious gluten-free Irish stew recipe is based on a combination of two recipes, Traditional Irish Stew from our Guide to British and Irish Food and Lamb Stew by our Guide to American Food. We use the traditional ingredients of a classic Irish stew and add a wee bit of gluten-free sweet rice flour to lightly thicken the stew. We also add a teaspoon of thyme which adds lovely flavor and aroma to Irish stew.
According to our Guide to British and Irish Food, "A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added." We are using lamb because it's easier to find than mutton and love the flavor and nutrition that onion, carrots, leeks and garlic bring to the dish.
For best flavor, make Irish stew one day before you plan to serve it.
Prep Time: 20 minutes
Cook Time: 2 hours, 20 minutes
Total Time: 2 hours, 40 minutes
Yield: 4 to 6 servings
- 2 tablespoons olive oil
- 1 pound boneless leg of lamb, cut 1n 1 1/2-inch cubes
- 1/4 cup sweet rice flour (sometimes called sushi rice flour - available at Asian markets)
- 1 cup sweet yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup carrots, peeled and cut into 1-inch chunks
- 1 cup leeks, thoroughly rinsed and finely sliced
- 4 cups low-sodium gluten-free beef stock
- 1 teaspoon dried thyme or to taste
- 1 to 2 teaspoons Kosher salt or to taste
- Fresh ground black pepper to taste (used 1 teaspoon in recipe)
- 2 to 3 cabbage leaves, thinly sliced (optional)
Preheat the oven to 350F/180C
Cube lamb and place in a large plastic zip top bag. Add sweet rice flour, salt and papper and shake the bag to coat the meat.
Pour olive oil in heavy dutch oven. Heat on high. When oil just begins to smoke empty the contents of the plastic bag (meat and flour) into the hot pan. Thoroughly brown the lamb. Add chopped onions, stir and cook for about 5 minutes. Add minced garlic and cook for 2 minutes. Turn the heat off.
Add the potatoes, carrots, leeks, beef stock, thyme, salt and pepper. Use a large spoon to stir and scrape the browned bits from the bottom of the pan. Cover the pot with a lid or foil and bake for 1 hour.
Remove pot from oven and add sliced cabbage (optional.) Add more beef stock if needed. Bake for an additional hour. Taste and adjust seasoning. Let sit for 10 minutes before serving. Stew thickens as it cools.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.