Never worry about how to make beef stew again with this Irish Beef Stew Recipe with Mashed Potatoes! Super tasty and perfect for dinner.
Irish Beef Stew Recipe
Let’s talk about this Irish Beef Stew Recipe… I guess tomorrow is St. Patrick’s Day and I was feeling like celebrating this holiday, so I came up with stew.
Now, what makes beef stew Irish?
Do you think I know the answer to that? Cause I do 🙂 ….well sort of. Through my research, I’ve concluded that beer + beef stew = Irish Stew. So, since I don’t drink any kind of booze, what am I left with? Irish Stew – beer = beef stew. Yup, plain ol’ beef stew. But since it’s the holidays, I called it Irish Beef Stew because I can. Don’t be a hater. You know you want to jump on the Irish/non-Irish bandwagon too.
So all that riff-raff aside, this beef stew is amazing. It’s stellar on its own {cough cough super tender meat, gravy aka liquid gold and sweet carrots & peas} but totally life changing with mashed potatoes. Who doesn’t love a creamy spud? Honestly. So, moral of the story: {1} I’m weird. Duh. {2} make this. {3} Make this with mashed potatoes. You’re welcome.
Beef Stew Ingredients
Beef – Hello, beef is in the name of the recipe. You’ll need it.
Carrots and Peas – Vegetables are important for health, flavor, and color. We eat with our eyes first then our mouths.
Onion and Garlic – This duo always brings out an “Mmmmm, what are you making? Smells good” from anybody nearby!
Seasonings – These include salt, pepper, rosemary, thyme, and a bay leaf. If you want to add a little more depth of flavor experiment with adding some beer. Readers in the comments below have tried this and loved it. But of course, it’s optional!
Butter and Flour – These are mixed together to make a thickening agent that makes the stew so creamy and delicious.
How to Make Beef Stew
Start by browning some stew meat in a little olive oil. You want every side brown. Brown food = good.
While the meat is doing its thing, chop up some onion and carrot.
Oh, and garlic too. I love garlic.
Once all the meat is browned, toss in those veggies and cook for a few minutes.
Now, we’ll toss in some salt, pepper, rosemary, thyme, and a bay leaf. All yummy flavors to have in a hearty stew.
So now comes the easy part. Well, I guess it’s all pretty easy up until this point….so, uh, yeah. Pour in some beef broth. I know. SO HARD, right? Cover and simmer this 2-4 hours {or longer…whatevs} until that meat is super tender.
So, once you’re ready to actually eat the stew, toss in some peas…
and this little concoction of butter and flour. Basically, this is equal parts really soft butter and all-purpose flour–this is going to make that beef broth liquid into the best gravy known to man.
So all you do is plop that mixture into your hot pot and stir it in to melt. Everything should tighten up and become creamified. That’s not a word.
So here she blows. The tastiest stew in the northwest….and Ireland, apparently.
Make sure your mashed potatoes are extra creamy, buttery and tangy! Find out my secret ingredient here.
Enjoy your weekend! 🙂
other recipes you might like:
- Crockpot Balsamic Beef with Rosemary
- Healthier Beef Stroganoff
- Shepherd’s Pie Recipe
- Easy Cauliflower Gratin
- Bread Bowl Recipe
Irish Beef Stew Recipe with Mashed Potatoes
Never worry about how to make beef stew again with this Irish Beef Stew Recipe with Mashed Potatoes! Super tasty and perfect for dinner.
Ingredients
- 2 tablespoons olive oil
- 1 lb. stew meat
- 4 large carrots peeled & chopped
- 1 onion diced
- 2 cloves garlic minced
- salt & pepper to taste
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1 large bay leaf or 2 small
- 2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1/3 cup frozen peas
- mashed potatoes recipe found here
Instructions
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In a large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic, and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!)
-
When you are ready to serve, remove bay leaf. In a small bowl, stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.
Carrissa says
July 25, 2013 at 3:18 pmMade this for the family. My family can EAT so I was hoping they world love it, it was Delicious and so filling. I will be making this again.
beeks says
December 8, 2013 at 12:02 pmDelicious! I made this on this cold snowy Sunday. I substituted Guiness Beer for the broth> Great recipe!
carrie wick says
January 7, 2014 at 11:25 amI just wanted to share with you the way I cook my meat, you all should try this. I purchase boneless country ribs. pork or beef (both work great) I roll them individually in chili power , garlic power & parsley flakes. then I wrap them individually in saran wrap and place them in my oven for 6 hours on 250. no higher or the plastic will melt then. when there done they will be very moist then I cut them in chunks for the rest of my ingredients for my stew. Enjoy. It sounds like alot of work , but it really isn’t and its well worth it. you will never cook your meat the other way again.
carrie
Sherry D. says
February 2, 2014 at 12:58 pmI made this substituting green beans for the peas. I added them at the same time given for the peas. Can’t help it … I really dislike peas! Would have never thought to serve over mashed potatoes … it was Outstanding!!!! Thank you for the recipe.
Lee says
February 2, 2014 at 3:54 pmhow about using EVOO in place of the butter?
Lauren says
February 2, 2014 at 9:27 pmyup, it should work just as well!
Sandra says
March 15, 2014 at 2:51 pmI’ve been looking for a simple, yet delicious, recipe for Irish Stew. I tweaked yours a bit and OMG it’s the Best. Thing. Ever.
I added a can of Guinness and barley instead of peas. I also served it over colcannon for an added dose of Irishness (and vegetables). It’s meals like this that make me so happy I’m the one that made it. Why go out for dinner when I can feed my belly for days with something this delicious?!
Total win!
Donna Abell says
March 16, 2014 at 1:51 pmHAVE to use Guinness!!
Michelle Balogh says
March 16, 2014 at 1:53 pmWe had this stew for supper…It was delicious.. I added a small rutabaga and green beans….Yum!!!
Trevor says
March 17, 2014 at 11:33 amAwesome recipe, made it for St.Patrick’s Day. First time I used butter and flour for a thickening, usually used flour and water. Will make again.
Amy D. says
March 17, 2014 at 2:28 pmLolo! This is simmering away on my stove top as I type. Smells scrumptious! Trying the accompanying mashed potatoes, but I’m suspicious about the cream cheese. Thanks for the festive idea!
Amy D. says
March 17, 2014 at 4:58 pmThis turned out fabulous! Totally making this my go-to for beef stew. Also loved the mashed potatoes- couldn’t taste the cream cheese at all.
Sarah says
August 14, 2014 at 9:03 amI am super excited I finally found the recipe for this! I have seen the photo pinned several times without a link to your blog. You may want to start adding a watermark to your photos so we can all find you! This looks amazing and I am going to make it tonight 🙂
Jill Jenks says
August 16, 2014 at 5:02 amHi Lauren, in Ireland we call this beef casserole and do eat it with potatoes. Irish stew is slightly different. We fry the diced beef that has been coated in flour until brown and then add the stock. Lower the temp and let it cook in a saucepan for 30 mins. Then add onion, carrots and potatoes, cover and cook on a low temp for a couple of hours and serve steaming hot in a large bowl. Every family has their own take on the basic receipe but I just leave it like that. Fabulous on a cold wet day.
Chad says
August 16, 2014 at 11:57 amThis is a great site! My wife and I value it as one of the few recipe resources that we go to for great ideas to feed our family. Our only concern is about the types of ads that will sometimes appear on the left side…
Donna Lindsey says
August 19, 2014 at 1:31 pmThis looks so yummy and I just love the recipe with pics to follow. Can’t wait for the 3rd so I can buy the stuff to make it.
Michelle says
August 24, 2014 at 8:37 amThis stew sounds wonderful! What might you suggest to flavor it with in place of the rosemary?
Pamela Salazar says
September 9, 2014 at 9:51 pmI saw this mentioned on The Hungry Housewife. I’m not a cook (the only reason I have a kitchen is because it came with the house!) But I tried this, and it was GREAT! so easy and delicious.. even my Chef-in-training son said it was awesome! Can’t wait until your next recipe!
Linda says
October 9, 2014 at 8:40 pmLauren….finally!!! After 37 years of marriage, with your help, I finally made a beef stew that did not come out of a can that my husband actually liked!!! No negative comments from him at all….that in itself is amazing..lol. Thanks so much for sharing with us, and I look forward to trying many more of your recipes.
Rebekah says
October 13, 2014 at 5:37 pmThis is getting to be an older post, but I had to write in and comment as I just discovered this recipe recently. I have made it twice and plan on making it again tomorrow. It is the best beef stew I have ever had! It is definitely best served over mashed potatoes as I just added cubes of potatoes in it the second time, and it needed that creamy pillow of deliciousness under for it to be its best! I had also never heard of mixing butter and flour to thicken a stew and loved it! I have used that in other recipes now too and it works great every time! Thanks, Lauren, for a great recipe!
Cory says
November 9, 2014 at 7:00 amI am making this stew right know!!!!! Very excited!!!!
Karen Bradley says
December 1, 2014 at 7:43 pmThis was AMAZING! Like many others, I’ve never heard of the butter/flour thickening approach. Such great favors! This is going into the cold weather rotation for sure!
Shannon says
March 15, 2015 at 7:04 pmOh wow, this was delicious!!! Definitely making this again!
Betty says
April 2, 2015 at 3:50 pmMy only suggestion is to double the recipe because you will want LOTS of leftovers!!!
anonymous says
April 6, 2015 at 8:25 pmThis doea sound good, but you’re making it wrong. It’s called Shepherd’s Pie, the stew on the bottom with mashed taters on top, then bake for A little while. I’ve been to Ireland and that’s how it’s supposed to be made.
Rachel says
April 30, 2015 at 9:38 pmI’m always looking for great recipes for my slow cooker. I love the ingredients of this dish. Will definitely try to make it.
Val says
September 4, 2015 at 11:18 pmI am Scottish of Irish descent and I have been making stew for years. I use a couple of tins of oxtail soup or one tin of condensed oxtail soup instead of the beef broth, can you get this in the USA? Gives it a lovely flavour. Great idea with the butter and flour I will need to try that.
Barbara Listro says
September 14, 2015 at 4:35 amBest Irish Stew recipe ever. Can’t wait for a chilly or rainy day!
Phyllis J. Luna says
September 15, 2015 at 5:46 pmMade your Irish Stew (minus the bay leaf I didn’t have any) for dinner tonight and the family loved it. I really liked the butter and flour mixture, easy and no lumps. Thank you very much.
Phyllis J. Luna says
September 15, 2015 at 5:58 pmMade your Irish Stew for dinner (minus the bay leaf didn’t have any) my family loved it. I liked the butter and flour mixture, easy and no lumps. Thank you much.
Pat Ellswrth says
September 25, 2015 at 7:26 amthis looks fantastic and so yummy! Thank you!
Julie says
September 28, 2015 at 12:53 pmHi I am from Ireland.. Your stew looks very nice, similar to one I make, my mothers recipe and probably her mothers before her. I would not put peas in my stew, maybe on the side. I use carrots, parsnips and sometimes a little turnip. Mushrooms are also nice. You are right cooking long and slow is the best way to cook stews and it’s always better the next day.
Irish stew is made with lamb not beef but we make stews with beef also.
We don’t usually use beer in stews but ther is a beef stew made with Guinness, I prefer without.
Bobbi Lee says
September 29, 2015 at 12:35 amsounds yummy
Michelle says
October 2, 2015 at 5:46 pmMade this last night. Everyone loved it! Will definitely make it again 🙂
Smudge says
October 6, 2015 at 10:05 pmJust now downed the first bowl, speed-typing so I can grab another *0* <3 My broth had a big soup bone simmering for 24 hours, and the butter-flour thickening technique made the wait that much more worth it. This was my first time making stew /and/ soda bread. So easy, I'm in love!
Lindsay says
November 3, 2015 at 5:07 pmFound your post on Pinterest today, and tried the Irish stew recipe tonight. It’s SO good and comforting! I paired it with some good crusty bread. SO GOOD. Thanks for sharing!
Renee Bloomquist says
January 20, 2016 at 8:11 pmI STRONGLY (yes, all caps) that you make a double batch of this. It is so delicious, plate-licking delicious! It’s my family’s favorite!
Sandra Kelly says
February 15, 2016 at 6:33 amHello from Ireland!
I’m Sandra and l love stews especially on cold days to tell you the truth l could eat stew everyday. Well yours looks just scrummy l showed your pic with the creamy mashed potatoes and said” do you remember love the creamy spuds with stew on top?” “Ahh do l ever says e.” So l told him, let’s forget eating the spuds with their schkins on and bein healthy l’ll make it just like er Mammys made it mmnnn can’t wait see e and me together. So my dear this is what your your lrish stew pic did for me and instead of my usual Stew l’m making yours l know it’ll be delish. By the way we’ll adopt ye onto our Kelly clan from Dublin. Anyone who can make such appealing lookin stews is Irish by me. I really enjoyed your lrish stew blog your a woman after me own heart with an lrish Dub sense of humour. Yi had me and the hubby laughing thanks. O by the way it was yer Granny purl that led me to the stew. Gosh hope l got me pins right and the seaming was yes. Anyway cailin blessings from lreland. ????