Irish Stew with Beef and Vegetables Served over Mashed Potatoes Recipe

Introduction

Irish Stew with Mashed Potatoes is a hearty, comforting dish perfect for chilly evenings. Tender stew meat simmers with fresh vegetables and herbs, creating a rich, flavorful meal that pairs wonderfully 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: Add the olive oil to a large Dutch Oven and heat it over medium-high heat.
2. Step 2: In a large zipper bag, combine the stew meat, flour, salt, pepper, onion powder, garlic powder, rosemary, and thyme. Shake well to coat the meat evenly.
3. Step 3: When the oil is hot, add the coated meat to the pot and sear it on all sides until browned.
4. Step 4: Slowly pour in the beef broth while stirring constantly to deglaze the pot.
5. Step 5: Add the carrot chunks and bay leaves, then bring the stew to a boil.
6. Step 6: Reduce the heat to medium-low, cover with the lid, and let it simmer.
7. Step 7: Cook for about 45 minutes, stirring occasionally to prevent sticking.
8. Step 8: Five minutes before the end of cooking, stir in the frozen peas.
9. Step 9: Remove the bay leaves and serve hot alongside mashed potatoes.

Tips & Variations

• For a more traditional flavor, use lamb instead of beef.
• Add parsnips or potatoes to the stew for extra heartiness.
• Fresh herbs can be substituted for dried, but reduce quantity by half.
• Simmer the stew longer for more tender meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat for this stew?

Yes, tougher cuts like chuck roast or shoulder work well because they become tender during slow cooking.

Do I have to use a Dutch Oven?

No, any heavy-bottomed pot with a lid will work for simmering the stew evenly.

Irish Stew with Beef and Vegetables Served over Mashed Potatoes Recipe

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★★★★★

4.7 from 137 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This classic Irish Stew with Mashed Potatoes is a hearty and comforting dish featuring tender beef stew meat simmered with aromatic herbs, carrots, and peas in a rich beef broth, served alongside creamy mashed potatoes. Perfect for a cozy family meal, this stew is slow-cooked to develop deep flavors and melt-in-your-mouth texture.

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Ingredients

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Stew 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 Each Carrots (peeled and cut into chunks)
• 1 Cup Frozen Peas
• 2 Each Bay Leaves

For Serving

• Mashed Potatoes

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Instructions

1. Heat the oil: Add the olive oil to a large Dutch oven and heat it over medium-high heat until hot.
2. Coat the meat: In a large Ziploc bag, combine the beef stew meat with flour, salt, black pepper, garlic powder, onion powder, fresh rosemary, and dried thyme. Shake the bag until the meat is evenly coated with the seasoning and flour mix.
3. Sear the meat: Add the seasoned flour-coated stew meat to the hot oil in the Dutch oven and sear it on all sides until browned. This locks in flavor and creates a nice crust.
4. Add broth: Slowly pour in the beef broth while stirring constantly to deglaze the pot and incorporate all browned bits into the liquid.
5. Add vegetables and bay leaves: Stir in the peeled and chunked carrots and add the bay leaves. Bring the mixture to a boil over medium-high heat.
6. Simmer the stew: Once boiling, reduce the heat to medium-low, cover the Dutch oven with a lid, and let it cook gently for about 45 minutes. Stir occasionally to prevent sticking and ensure even cooking.
7. Add peas: About 5 minutes before the stew finishes cooking, stir in the frozen peas to warm through without losing their bright color and texture.
8. Finish and serve: Remove the bay leaves from the stew. Serve the hot Irish stew alongside creamy mashed potatoes for a fulfilling meal.

Notes

• For a traditional Irish variation, lamb can be substituted for beef stew meat.
• Make sure to brown the meat well to develop deeper flavors in the stew.
• Use fresh herbs whenever possible for maximum aroma and taste.
• Frozen peas are added last to keep their vibrant color and slight crunch.
• Serve immediately for best texture, but the stew can be refrigerated for up to 3 days and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Irish

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