Irish Beef Stew with Mashed Potatoes Recipe

Introduction

Irish Stew with Mashed Potatoes is a hearty, comforting dish perfect for chilly evenings. Tender chunks of beef simmered with fresh herbs and vegetables create a rich, flavorful stew that pairs beautifully with creamy mashed potatoes.

Ingredients

• 2 tablespoons olive oil
• 3 pounds beef stew meat (or lamb)
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons fresh rosemary
• 1 teaspoon dried thyme
• 4 cups beef broth
• 5 carrots, peeled and cut into chunks
• 1 cup frozen peas
• 2 bay leaves
• Mashed potatoes for serving

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium-high heat.
2. Step 2: In a large zipper bag, combine stew meat, flour, salt, pepper, onion powder, garlic powder, rosemary, and thyme. Shake well to coat the meat evenly.
3. Step 3: Once the oil is hot, add the seasoned meat to the pot and sear on all sides until browned.
4. Step 4: Slowly pour in the beef broth while stirring continuously to combine.
5. Step 5: Add the carrots and bay leaves, then bring the mixture to a boil.
6. Step 6: Reduce heat to medium-low, cover with a lid, and simmer for about 45 minutes, stirring occasionally to prevent sticking.
7. Step 7: Five minutes before the cooking time ends, stir in the frozen peas.
8. Step 8: Remove and discard the bay leaves. Serve the stew hot, accompanied by mashed potatoes.

Tips & Variations

• For a traditional twist, use lamb instead of beef for richer flavor.
• Add diced potatoes along with the carrots for a more filling stew.
• Fresh herbs can be adjusted based on your preference—try adding parsley or thyme.
• If you prefer a thicker stew, simmer uncovered for the last 10 minutes to reduce the liquid.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. For longer storage, freeze the stew without peas for up to 3 months; add peas fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, after searing the meat, transfer all ingredients except peas to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add peas during the last 15 minutes of cooking.

What can I serve instead of mashed potatoes?

Irish stew pairs well with crusty bread, boiled potatoes, or even creamy polenta if you want a different texture alongside your meal.

Irish Beef Stew with Mashed Potatoes Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

This classic Irish Stew with Mashed Potatoes features tender beef stew meat simmered with fresh herbs, carrots, and peas in a rich beef broth. The stew is slow-cooked to develop deep, comforting flavors and served alongside creamy mashed potatoes, making it a hearty and satisfying meal perfect for cozy dinners.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Stew

• 2 Tablespoons Olive Oil
• 3 Pounds Beef Stew Meat (or Lamb)
• 1/4 Cup All Purpose Flour
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 teaspoons Fresh Rosemary
• 1 teaspoon Dried Thyme
• 4 Cups Beef Broth
• 5 Carrots, peeled and cut into chunks
• 1 Cup Frozen Peas
• 2 Bay Leaves

For Serving

• Mashed Potatoes (prepared separately)

Instructions

1. Heat the oil: Add the olive oil to a large Dutch oven and heat it over medium-high heat until hot but not smoking.
2. Coat the meat: In a large ziplock bag, combine the beef stew meat with flour, salt, black pepper, onion powder, garlic powder, fresh rosemary, and dried thyme. Shake well to coat the meat evenly with the seasoning and flour mixture.
3. Sear the meat: Add the coated stew meat to the hot oil in the Dutch oven and sear on all sides until nicely browned, which helps develop flavor.
4. Add broth and stir: Slowly pour in the beef broth while stirring continuously to deglaze the pot and combine the flavors.
5. Add vegetables and bay leaves: Incorporate the peeled carrot chunks and bay leaves into the stew. Bring the mixture to a boil over medium-high heat.
6. Simmer the stew: Reduce the heat to medium-low and cover the pot with a lid. Let the stew simmer gently for about 45 minutes, stirring occasionally to prevent sticking.
7. Add peas: About 5 minutes before the end of cooking time, stir in the frozen peas to warm through without losing their bright color and texture.
8. Finish and serve: Remove and discard the bay leaves. Serve the stew hot with a generous helping of creamy mashed potatoes on the side.

Notes

• For a richer flavor, use lamb instead of beef for a traditional Irish stew experience.
• If you prefer a thicker stew, you can mix a tablespoon of flour or cornstarch with some cold water and stir it in during the last 10 minutes of cooking.
• Fresh herbs like rosemary and thyme can be adjusted based on personal preference; dried can be substituted if fresh are unavailable.
• Leftovers keep well and often taste even better the next day after flavors have melded.

Keywords: Irish Stew, Beef Stew, Slow Cooked Beef, Comfort Food, Mashed Potatoes, Hearty Dinner