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Irish Beef Stew & Mashed Potatoes

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So I guess tomorrow is St. Patrick’s Day. I won’t be wearing green. Please don’t pinch me.

Feel free to kiss me though cause I’m Irish!

And by Irish I mean Canadian. My husband is like 1/32 Irish, so that sort of counts right? Irish through marriage?

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Riiiiiight?

Well, I was feeling like celebrating this holiday, so I came up with stew.  Ya know, comfort food to bring me back to the roots of my ancestors. There ain’t nothing like it.

Now, what makes 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 + stew = Irish Stew.  So, since I don’t drink any kind of booze, what am I left with? Irish Stew – beer = stew. Yup, plain ol’ stew. But since it’s the holidays, I called it Irish Stew because I can. Don’t be a hater. You know you want to jump on the Irish/non-Irish band wagon too.

So all that riff raff aside, this stew is amazing. It’s stellar on it’s 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.

Here’s how to make it:

Start by browning some stew meat in a little olive oil. You want every side brown. Brown food = good.

While the meat is doing it’s 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! 🙂

5 from 4 votes
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Irish Beef Stew & Mashed Potatoes

Servings 4 servings
Author Lauren

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
  • heaping 1/3 cup frozen peas
  • mashed potatoes recipe found here

Instructions

  1. In 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.
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Comments

  1. Made 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.

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  3. I 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

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  4. I 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.

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  6. I’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!

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  8. We had this stew for supper…It was delicious.. I added a small rutabaga and green beans….Yum!!!

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  9. Awesome 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.

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  10. Lolo! 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!

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    • This 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.

      Reply

  11. I 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 🙂

    Reply

  12. Hi 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.

    Reply

  13. This 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…

    Reply

  14. This 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.

    Reply

  16. I 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!

    Reply

  17. Lauren….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.

    Reply

  18. This 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!

    Reply

  23. This 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.

    Reply

  25. I 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.

    Reply

  27. Made 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.

    Reply

  28. Made 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.

    Reply

  30. Hi 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.

    Reply

  33. Just 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!

    Reply

  34. Found 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!

    Reply

  35. I 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!

    Reply

  36. Hello 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. ????

    Reply

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