Irish Stew With Mashed Potatoes

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1.36 kg (3 pounds)beef stew meat (or lamb)
• 30 g (1/4 cup)plain flour
• 950 ml (4 cups)beef stock
• 5carrots, peeled and cut into chunks
• 1 cupfrozen peas
• 2 teaspoonsfresh rosemary
• 1 teaspoondried thyme
• 2 teaspoonssalt
• 1 teaspoonblack pepper
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 2bay leaves

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large Dutch oven over medium-high heat.

2. 2

   Coat the meat

   Put the stew meat, flour and seasonings in a large resealable bag. Seal and shake until the meat is evenly coated.

3. 3

   Brown the meat

   Sear the coated meat in the hot oil, turning it so it browns on all sides.

4. 4

   Add broth and carrots

   Gradually stir in the beef broth, then add the carrots and bay leaves. Bring the stew to the boil.

5. 5

   Simmer the stew

   Turn the heat down to medium-low, cover the pot and simmer for about 45 minutes.

6. 6

   Add the peas

   Stir in the frozen peas five minutes before serving.

7. 7

   Serve the stew

   Take out the bay leaves and serve the stew hot over creamy mashed potatoes.

What is Irish stew?

Irish stew is a homely, slow-simmered dish built around meat and vegetables. Traditional versions are often associated with lamb, while this recipe uses beef, with lamb offered as an alternative.

Here, flour coats the meat and helps give the broth body as the stew cooks. Carrots add sweetness, while rosemary, thyme and bay leaves bring an aromatic savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 50g carbs, 15g fat.

The beef supplies much of the protein, while the flour, carrots and peas contribute carbohydrates; olive oil and the meat provide most of the fat. Mashed potatoes add further carbohydrates, so balance the plate with a generous serving of greens or another non-starchy vegetable.

Choosing the meat

Beef: Choose stew meat intended for braising, cut into fairly even chunks so it cooks at a similar pace. Lamb can be used instead, as the recipe suggests.

Flour: Coating the meat before browning helps the broth thicken during the simmer. Shake off any loose excess so it does not form dry clumps in the pot.

Build flavour with browning

Searing: Let the oil heat before adding the meat, and brown it on all sides in batches if the pot is crowded. A little space around the pieces helps them colour rather than steam.

Deglazing: Add the broth gradually and stir as you pour. This loosens browned bits from the base of the pot and incorporates them into the stew.

Check the simmer

Gentle heat: Once the stew reaches a boil, lower the heat and keep it covered at a steady simmer for about 45 minutes. A hard boil can make the liquid reduce too quickly.

Tenderness: Check a piece of meat near the end of cooking; it should be tender when pierced. If it still feels firm, continue simmering and check again.

Keep the vegetables in shape

Carrots: Cut them into chunks of similar size so they soften evenly during the simmer. They should be tender but still hold their shape when served.

Peas: Stir in frozen peas only for the final five minutes. This gives them time to heat through while helping them retain their colour and texture.

Serve with mashed potatoes

Mashed potatoes: The method serves the stew over creamy mash, which soaks up the savoury broth. The supplied ingredient list does not include potatoes or their preparation, so make the mash separately.

On the side: For a lighter contrast, serve with a simple green salad or steamed greens. Crusty bread also works well for mopping up any broth left in the bowl.

Recipe notes & tips

• Cut the meat and carrots into similar-sized pieces for more even cooking.
• Brown the meat in batches if needed to avoid crowding the pot.
• Stir the broth in gradually to help lift the browned bits from the pot.
• Keep the lid on during the simmer to limit evaporation.
• Remove both bay leaves before serving.
• Make the mashed potatoes separately while the stew simmers.

Variations

• Use lamb: Swap the beef for lamb stew meat as suggested in the ingredient list.
• Add more herbs: Increase the rosemary or thyme slightly for a more pronounced herbal note.
• Use fresh peas: Add them near the end of cooking, allowing time for them to become tender.
• Add extra carrots: Include more carrot chunks for a vegetable-forward stew.
• Serve with bread: Offer crusty bread alongside the mash to catch the broth.

Common mistakes to avoid

• Crowding the pot: The meat can steam instead of brown; sear it in batches.
• Adding broth all at once: Flour may clump; pour it in gradually while stirring.
• Boiling too vigorously: The liquid can reduce too fast; lower the heat after bringing it to the boil.
• Adding peas too early: They may lose their colour and texture; stir them in five minutes before serving.
• Forgetting the bay leaves: They should be removed before serving; take out both leaves at the end.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat thoroughly in a saucepan over a gentle heat, stirring occasionally; add a splash of broth or water if the stew has thickened. Store mashed potatoes separately if possible.

Frequently asked questions