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Irish Stew with Mashed Potatoes Recipe

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4.2 from 9 reviews

A hearty and comforting Irish stew made with tender beef chunks slow-cooked in a flavorful broth with carrots, peas, and aromatic herbs, served alongside creamy mashed potatoes for a perfect traditional meal.

Ingredients

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

Serving

  • Mashed Potatoes for Serving

Instructions

  1. Preheat and Prepare the Dutch Oven: 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 well to coat the meat evenly with the seasoning mixture.
  3. Sear the Meat: Add the flour-coated stew meat to the hot oil in the pot and sear all sides until browned, locking in flavor.
  4. Add Broth: Slowly pour in the beef broth while stirring continuously to combine the ingredients and deglaze the pot.
  5. Add Vegetables and Bring to Boil: Add the peeled, chunked carrots and bay leaves to the pot. Increase heat to bring the stew to a boil.
  6. Simmer: Reduce the heat to medium-low, cover with a lid, and let the stew cook gently for about 45 minutes, stirring occasionally to prevent sticking.
  7. Add Peas: Five minutes before the stew is finished cooking, stir in the frozen peas to heat through.
  8. Final Touch and Serve: Remove the bay leaves from the stew. Serve hot with a side of creamy mashed potatoes.

Notes

  • For a richer flavor, brown the meat in batches to avoid overcrowding the pot.
  • If using lamb instead of beef, adjust seasoning to your taste as lamb has a stronger flavor.
  • Make sure to stir occasionally while simmering to prevent the stew from sticking to the bottom of the pot.
  • You can prepare mashed potatoes from scratch or use your favorite packaged variety for convenience.
  • This stew is excellent reheated and can be stored in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/irish-stew-with-mashed-potatoes-recipe/