Gluten-Free Irish Stew
By the Gluten Free Recipes team ·
This hearty and comforting gluten-free Irish Stew is packed with tender vegetables and your choice of protein, simmered in a rich, savory broth. It's a satisfying meal that comes together quickly, offering deep flavors and a wonderfully warming texture.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 13 ingredients — including certified gluten-free chicken or vegetable stock, protein, onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Irish Stew: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Irish Stew: This recipe is naturally gluten-free by using certified gluten-free stock and thickening with cornstarch instead of gluten-containing flours. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (cubed lamb, beef, chicken, or firm tofu)
- 1 large onion, chopped
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 2 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz, optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using meat or poultry, add the cubed protein to the pot and brown it on all sides for about 5-7 minutes. If using tofu or beans, you can skip this step or lightly sear the tofu for texture.
- 3
Add the sliced carrots, celery, and cubed potatoes to the pot. Stir everything together and cook for about 3-4 minutes, allowing the vegetables to begin to soften slightly.
- 4
Pour in the certified gluten-free stock and add the optional diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 15-20 minutes, or until the vegetables are tender and the flavors have melded. The aroma should be rich and savory.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the simmering stew and continue to cook for another 3-5 minutes, stirring constantly, until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste. Garnish with fresh parsley before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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