This Irish Beef Stew with mashed potatoes is the epitome of comfort food. Tender beef stewed in a savory broth with carrots, garlic, and spices, topped over creamy mashed potatoes. It’s hearty, flavorful, and perfect for colder months.
Why You’ll Love This Recipe
- Comforting and filling – The tender beef and creamy mashed potatoes make it a satisfying meal.
- Flavorsome broth – Rich and savory with a touch of herbs for depth.
- Simple and easy – Requires basic ingredients and is easy to prepare.
- Perfect for any occasion – Great for a cozy dinner or a gathering.
Ingredients
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 bay leaf
- 4 cups beef broth
- 2 tablespoons butter (for roux)
- 2 tablespoons flour (for roux)
- 1 cup frozen peas
- Mashed potatoes for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Brown the Stew Meat: Heat olive oil in a large pot and brown the stew meat on all sides.
- Add Vegetables and Spices: Add chopped carrots, onions, garlic, thyme, rosemary, and bay leaf. Cook for about 5 minutes.
- Simmer the Stew: Add beef broth to deglaze the pan. Cover and simmer for 2-4 hours until the beef is tender.
- Make the Roux: In a small bowl, combine softened butter and flour. Stir into the stew and add frozen peas. Simmer until the stew thickens.
- Serve: Remove the bay leaf and serve the stew over creamy mashed potatoes.
Servings and Timing
- Servings: 4
- Preparation Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Different Meats: Use chuck roast, short ribs, or oxtail for variations in meat texture.
- Extra Vegetables: Add potatoes or parsnips for additional flavor.
- Slow Cooker Option: Make this stew in a slow cooker for an easy, hands-off meal.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat on the stovetop or in the microwave until heated through.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can cook it on low for 6-8 hours in a slow cooker.
2. What if I don’t have stew meat?
You can substitute with chuck roast, short ribs, or any beef suitable for slow cooking.
3. How do I make the mashed potatoes creamier?
Add a bit of sour cream, cream cheese, or extra butter for a richer taste.
4. Can I freeze this stew?
Yes, freeze it in an airtight container for up to 3 months.
5. Can I make this stew spicier?
Add chili flakes or hot sauce for an extra kick.
6. How do I know when the beef is tender?
It should easily shred with a fork when fully cooked.
7. Can I add more vegetables to the stew?
Yes, you can add peas, corn, or any root vegetable you like.
8. What kind of potatoes are best for mashed potatoes?
Yukon Gold or Russet potatoes are ideal for mashed potatoes.
9. Can I make the stew in advance?
Yes, the flavors will deepen if made a day ahead.
10. Can I skip the roux?
You can, but the stew will be thinner. The roux helps thicken the broth for a richer texture.
Conclusion
This Irish Beef Stew with mashed potatoes is a comforting, flavorful meal that will warm you up on any chilly evening. With tender beef, hearty vegetables, and creamy mashed potatoes, it’s a dish that will become a family favorite!
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Irish Beef Stew with Mashed Potatoes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
Description
This Irish Beef Stew with mashed potatoes is the epitome of comfort food. Tender beef simmered in a savory broth with carrots, garlic, and spices, served over creamy mashed potatoes—it’s hearty, flavorful, and perfect for the colder months.
Ingredients
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1 bay leaf
- 4 cups beef broth
- 2 tablespoons butter (for roux)
- 2 tablespoons flour (for roux)
- 1 cup frozen peas
- Mashed potatoes for serving
Instructions
1. Brown the Stew Meat:
Heat olive oil in a large pot and brown the stew meat on all sides until well seared.
2. Add Vegetables and Spices:
Add the chopped carrots, onions, garlic, thyme, rosemary, and bay leaf. Cook for about 5 minutes, allowing the vegetables to soften.
3. Simmer the Stew:
Add the beef broth to deglaze the pan, scraping up any browned bits. Cover and let the stew simmer for 2-4 hours until the beef is tender and the flavors meld.
4. Make the Roux:
In a small bowl, combine softened butter and flour. Stir the roux into the stew and add frozen peas. Simmer until the stew thickens, about 10 minutes.
5. Serve:
Remove the bay leaf and serve the stew over creamy mashed potatoes.
Notes
- Different Meats: Use chuck roast, short ribs, or oxtail for variations in meat texture.
- Extra Vegetables: Add potatoes or parsnips for added flavor.
- Slow Cooker Option: Cook on low for 6-8 hours for a more hands-off meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Main Course
- Method: Simmering, Stovetop
- Cuisine: Irish
