Irish Beef Stew with Mashed Potatoes
This hearty Irish beef stew served over creamy mashed potatoes is the ultimate comfort food. Tender beef chunks simmered with vegetables and herbs in a rich gravy make for a soul-warming meal perfect for any chilly evening.
Equipment
- 1 Mixing bowl For combining butter and flour
- 1 Large pot or deep skillet For searing and simmering stew
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 lb. chuck roast trimmed and cut into cubes
- 1 yellow onion diced
- 4 large carrots peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon thyme
- 1 teaspoon crushed rosemary
- 2 bay leaves
- 2 cups beef broth
- 2 Tablespoons butter softened
- 2 Tablespoons flour
- ⅓ cup frozen peas heaping
- Hot cooked mashed potatoes for serving
Instructions
Instructions
- Heat olive oil in large pot or skillet over medium-high heat.
- Add chuck roast and sear until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
- Add diced onion and chopped carrots to pot. Sauté until softened, about 5 minutes.
- Stir in minced garlic, salt, pepper, thyme, rosemary, and bay leaves.
- Return beef to pot and pour in beef broth until contents are just covered.
- Bring to a boil, then reduce heat to low, cover and simmer for 2 hours (or pressure cook 35 minutes with natural release).
- Remove bay leaves. In a small bowl, combine softened butter and flour; stir into stew. Add frozen peas and cook until thickened.
- Serve hot over mashed potatoes and enjoy!
Notes
Leftovers store well up to 4 days refrigerated. Reheat gently on stovetop for best texture. You can freeze stew separately from mashed potatoes for longer storage. Instant mashed potatoes can be a handy swap if short on time.