Description
This hearty Irish Beef Stew with Mashed Potatoes is a comforting classic featuring tender beef slow-simmered with carrots, onions, and aromatic herbs, thickened with a buttery roux and served over creamy mashed potatoes. Perfect for a cozy meal that warms you from the inside out.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1 bay leaf
- 4 cups beef broth
- 1 cup frozen peas
Roux Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
Serving
- Mashed potatoes for serving
Instructions
- Brown the Stew Meat: Heat olive oil in a large pot over medium-high heat. Add the stew meat and brown it on all sides until it develops a rich sear, about 5-7 minutes. This step locks in flavor.
- Add Vegetables and Spices: Add chopped carrots, diced onions, minced garlic, thyme, rosemary, and bay leaf to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
- Simmer the Stew: Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot to add extra flavor. Bring the mixture to a boil, then reduce heat to low, cover, and let it gently simmer for 2 to 4 hours. This slow cooking tenderizes the beef and melds all flavors beautifully.
- Make the Roux and Thicken: In a small bowl, mix softened butter and flour until smooth to form a roux. Stir this roux into the simmering stew, then add the frozen peas. Continue to cook for another 10 minutes, uncovered, until the stew thickens to a nice, hearty consistency.
- Serve: Remove the bay leaf from the stew. Serve the rich Irish beef stew hot over creamy mashed potatoes for a comforting and satisfying meal.
Notes
- For extra tenderness, stew the beef for a full 4 hours if time allows.
- You can substitute fresh peas for frozen for a sweeter, fresher taste.
- Adjust seasoning with more salt and pepper before serving, according to your taste.
- Leftovers taste even better the next day as flavors continue to develop.
- To make mashed potatoes, boil peeled potatoes until soft, then mash with butter, milk, salt, and pepper to taste.
