Hello, it’s Tiffany from wholefork.com, and we’re celebrating St. Patrick’s Day this year with this delicious Irish Stew. It’s made with all whole food ingredients, and is so tasty your entire family will love it! Traditionally the Irish make this dish with lamb, but here in the U.S. beef is much easier to find. And like all my recipes it’s paleo and Whole30 compliant. The secret here is slow cooking the meat so it falls apart in your mouth. Have a Happy St. Patrick’s Day! ENJOY!



1 lb beef, stew meat
3 T coconut flour
1/4 C extra virgin olive oil
2 garlic cloves, minced
1 C beef stock
1/2 onion, chopped
1/2 lb carrots, chopped
1/2 lb potatoes, chopped
1/2 can tomato paste, (6oz can)
2 bay leaves


Cut beef into bite sized chunks. Dredge beef in coconut flour.

Warm some of the olive oil in a stock pot over medium heat. Brown beef, ensuring each side is seared. Season beef with salt and pepper while browning. Remove beef from pot and set aside. Depending on the size of your pot you may have to brown the beef in batches.

Add about 1-2 Tbsp of olive oil to the empty stock pot. Add garlic, and cook until garlic becomes fragrant.

Add beef stock and bring to a simmer. Scrape all the brown bits off the bottom of the stock pot. Add beef back to pot. Ensure that beef is almost covered with broth. Add water if necessary.

Cook beef in the oven at 300 deg F for 3-6 hours. The longer the meat is cooked the more tender it will be. Check beef periodically to ensure there is still liquid covering at least 1/2 the meat.

1 hour before you want to serve the stew warm 1-2 tbsp olive oil in a skillet. Add onions, and carrots to the oil, stir occasionally. Allow onions to brown.

Add onions, carrots, potatoes, and tomato paste to beef mixture. Add enough water to almost cover all the vegetables.

Add 2 bay leaves, salt and pepper. Continue to cook stew for 1 hour, or until potatoes are cooked to your liking.

Remove bay leaves before serving. Season with salt and pepper to taste.


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