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
