Description
This hearty Irish Stew with Mashed Potatoes combines tender beef stew meat slow-cooked with fresh herbs, aromatic spices, and root vegetables, resulting in a flavorful and comforting dish perfect for family dinners. The stew is enriched with beef broth and finished with sweet peas, then served alongside creamy mashed potatoes for a traditional Irish meal.
Ingredients
Main 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
For Serving
- Mashed Potatoes
Instructions
- Heat the oil: Add the olive oil to a large Dutch oven and heat over medium-high until shimmering, preparing the pot for searing the meat.
- Season the meat: In a large ziplock 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.
- Sear the meat: Add the seasoned, flour-coated beef to the hot oil in the Dutch oven. Sear on all sides until browned, enhancing flavor through caramelization.
- Add broth: Slowly pour in the beef broth while stirring continuously to deglaze the pot and incorporate all browned bits into the liquid.
- Add vegetables and bay leaves: Stir in the peeled, chunky carrots and add bay leaves. Bring the mixture to a boil to start the cooking process.
- Simmer stew: Reduce the heat to medium-low and cover the Dutch oven with a lid. Allow the stew to cook gently for about 45 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add peas: Five minutes before the end of cooking, stir in the frozen peas to heat through without overcooking them.
- Finish and serve: Remove the bay leaves from the stew. Serve hot with a generous portion of creamy mashed potatoes on the side for a classic presentation.
Notes
- For a richer flavor, substitute lamb for the beef stew meat.
- If you prefer a thicker stew, you can reduce the beef broth slightly or add a cornstarch slurry near the end of cooking.
- Fresh herbs enhance the flavor best, but dried herbs work well if fresh is unavailable.
- Mashed potatoes can be prepared from scratch or store-bought for convenience.
- Stir occasionally during simmering to prevent the stew from sticking to the pot or burning.
