Description
This hearty Irish Stew with Mashed Potatoes combines tender beef stew meat simmered with fresh carrots, peas, and aromatic herbs in a savory beef broth. The meat is first seared to develop rich flavors and then slowly simmered until perfectly tender. Served over creamy mashed potatoes, this classic comfort dish is perfect for a warming family meal.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons olive oil
- 3 pounds beef stew meat (or lamb)
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 5 carrots, peeled and cut into chunks
- 1 cup frozen peas
- 2 teaspoons fresh rosemary
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 bay leaves
Mashed Potatoes (Suggested)
- 2 pounds potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Heat Oil: Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Season Meat: In a large Ziploc bag, combine the beef stew meat with flour, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Shake well to coat each piece evenly with the seasoning and flour mixture.
- Sear Meat: Add the seasoned meat to the hot oil and brown on all sides, developing a deep crust which locks in flavor.
- Add Broth and Vegetables: Gradually stir in the beef broth to deglaze the pot, then add the carrot chunks and bay leaves. Bring the mixture to a rolling boil.
- Simmer Stew: Reduce the heat to medium-low and cover the pot. Let the stew simmer gently for about 45 minutes, stirring occasionally, until the meat is tender and flavors meld.
- Add Peas: Stir in the frozen peas five minutes before the end of cooking to warm them through without overcooking.
- Remove Bay Leaves and Serve: Discard the bay leaves. Serve the stew hot over prepared creamy mashed potatoes for a complete meal.
- Prepare Mashed Potatoes (Optional): Boil peeled potatoes until tender, drain well, then mash with butter, warm milk, salt, and pepper until smooth and creamy.
Notes
- For a traditional Irish touch, lamb can be used instead of beef.
- The flour coating helps thicken the stew as it simmers.
- Fresh herbs can be substituted with dried in appropriate quantities.
- Adding peas at the end ensures they stay vibrant and slightly crisp.
- Mashed potatoes can be prepared ahead and kept warm for serving.
- Use a heavy-bottomed Dutch oven for even heat distribution and to prevent burning.
- Leftovers taste even better the next day as flavors continue to develop.
