Name: Irish Beef Stew with Mashed Potatoes Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Irish
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; 1 cup frozen peas; 2 tablespoons butter (softened); 2 tablespoons flour; Mashed potatoes

Description

This classic Irish Beef Stew with Mashed Potatoes is a hearty and comforting dish perfect for cozy dinners. Tender chunks of beef are slow-simmered with aromatic herbs, carrots, onions, and garlic in a rich beef broth. A buttery roux thickens the stew, and sweet peas add a pop of color and freshness. Served over creamy mashed potatoes, this stew offers a satisfying meal with traditional Irish flavors.

Ingredients

Scale

Stew

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
1 cup frozen peas

Roux

2 tablespoons butter (softened)
2 tablespoons flour

For Serving

Mashed potatoes

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Instructions

Brown the Stew Meat: Heat olive oil in a large pot over medium-high heat. Add the stew meat and brown it on all sides until well seared to develop deep flavor and seal in juices.
Add Vegetables and Spices: Add chopped carrots, diced onions, minced garlic, thyme, rosemary, and bay leaf to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become aromatic.
Simmer the Stew: Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer, then cover the pot and cook for 2 to 4 hours on low heat until the beef is tender and flavors meld.
Make the Roux and Thicken: In a small bowl, mix softened butter and flour to form a roux. Stir this roux mixture into the stew thoroughly. Add frozen peas and continue simmering for another 10 minutes, until the stew thickens and peas are warmed through.
Serve: Remove and discard the bay leaf. Serve the hot stew generously ladled over creamy mashed potatoes for a classic, comforting meal.

Notes

For richer flavor, brown the meat in batches to avoid overcrowding the pan.
Simmering for longer will yield more tender beef and deeper flavor; adjust time based on your meat cut.
Use homemade or high-quality beef broth for the best taste.
The roux thickens the stew; add gradually and adjust thickness as desired.
Mashed potatoes can be made ahead or store-bought for convenience.