Low FODMAP Irish Stew
Usual Irish Stew as well as Low FODMAP Irish Stew is a meal that you can make using everyday ingredients. But it is not an everyday meal.
Ingredients
- 650 g diced beef for stewing
- 30 g rice flour
1 tsp of each: salt, black pepper and dried thyme
- 30 g cornflour
- 15 g Massel chicken stock powder
- 2 tsp clarified butter
- 2 bay leaves
- 1/2 tsp (3-4) allspice grains
- 6 whole carrots (about 366 g)
- 80 g parsnip
- 160 g leek, green leaves only
- 3 tbsp fresh parsley
Instructions
- First, dice the beef meat. You can also use the oxtail, if you have it available from your butcher. The bones from beef give a lot of flavour.
- Then season the diced meat with salt, pepper and dried thyme. Sprinkle with the mix of two gluten free flours (you might have some leftover) onto the meat and mix it up well. The flour that covers the meat will give the stew a bit thicker consistency.
- Preheat a non stick pan on a high heat. Place the clarified butter in it. Fry the diced meat until browned and place the meat in a large pot.
- Peel and chop the carrots and a parsnip, as well as the green leaves of the leek. Place the vegetables in the pan after the meat. Fry them for a few minutes and set aside.
- Place the Massel stock powder in a jug and dissolve with hot water. Pour it in the pot with the meat and add the bay leaf and allspice. Add enough water to cover the meat well. Bring it to the boil and simmer the diced beef for at least two hours (depending on your meat).
- Add the vegetables and simmer for another 30 minutes. In the end add the peeled and chopped potatoes, bring to the boil and simmer for another 30 minutes, until all meat and vegetables are soft.
- Serve with a chopped fresh parsley on top.