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Irish Stew With Mashed Potatoes

This Irish stew with mashed potatoes combines tender beef, fresh vegetables, and robust herbs for a comforting meal that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 Tablespoons Olive Oil For searing the meat
  • 3 Pounds Beef Stew Meat (or Lamb) Choose lean cuts for best flavor
  • 1/4 Cup All Purpose Flour To coat the meat
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons Fresh Rosemary Finely chopped
  • 1 teaspoon Dried Thyme
  • 4 Cups Beef Broth Homemade is preferred for flavor
  • 5 Each Carrots (peeled and cut into chunks)
  • 1 Cup Frozen Peas
  • 2 Each Bay Leaves Remove before serving
  • 2 Cups Mashed Potatoes For serving

Method
 

Preparation
  1. In a large Ziploc bag, combine the beef stew meat, flour, salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Shake to ensure all pieces of meat are coated evenly.
Searing the Meat
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned meat to the pot and sear until browned on all sides, approximately 5-7 minutes.
Cooking the Stew
  1. Slowly pour in the beef broth while stirring to deglaze the pot, scraping up any brown bits from the bottom.
  2. Add the carrots and bay leaves to the pot. Bring to a gentle boil, then reduce the heat to medium-low, cover, and let simmer for about 45 minutes.
  3. Stir occasionally to prevent sticking, and ensure the carrots soften and the stew thickens.
Finishing Touches
  1. Just 5 minutes before serving, stir in the frozen peas. Remove bay leaves before serving.

Notes

For an authentic Irish experience, serve your stew alongside creamy mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for about 3 months.