Irish Stew with Mashed Potatoes
A comforting and hearty Irish stew made with tender beef, vibrant vegetables, and served with creamy mashed potatoes, perfect for any family gathering.
Ingredients
For the Stew
- 2 Tablespoons Olive Oil For cooking
- 3 Pounds Beef Stew Meat (or Lamb) Use beef for convenience if lamb is not available
- 1/4 Cup All Purpose Flour For coating the meat
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Fresh Rosemary Fresh preferred but dried can be used
- 1 teaspoon Dried Thyme Can substitute with fresh thyme.
- 4 Cups Beef Broth
- 5 Each Carrots (peeled and cut into chunks)
- 1 Cup Frozen Peas Add toward the end of cooking
- 2 Each Bay Leaves Remove before serving
- Mashed Potatoes For Serving Prepare as desired
Instructions
Cooking Instructions
- Heat the oil in a large Dutch oven over medium-high heat.
- In a ziplock bag, combine the stew meat, flour, salt, black pepper, onion powder, garlic powder, rosemary, and thyme. Shake to coat the meat evenly.
- Once the oil is hot, add the seasoned meat to the pot and brown on all sides.
- Slowly pour in the beef broth, stirring continuously to combine.
- Add the carrots and bay leaves, and bring the mixture to a boil.
- Reduce heat to medium-low, cover with a lid, and let it simmer for about 45 minutes, stirring occasionally.
- Five minutes before serving, stir in the frozen peas. Remove bay leaves before serving with mashed potatoes.
Notes
For variations, consider adding other vegetables like potatoes, parsnips, or even turnips. You can use a slow cooker for this recipe by cooking on low for 6 to 8 hours after browning the meat.