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.
Ingredients
Scale
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
Instructions
- Heat the oil: Add the olive oil to a large Dutch oven and heat it over medium-high heat until hot.
- 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.
- 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.
- Add broth: Slowly pour in the beef broth while stirring constantly to deglaze the pot and incorporate all browned bits into the liquid.
- 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.
- 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.
- 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.
- 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
