Irish Beef Stew with Mashed Potatoes

I’m convinced that at the end of every rainbow is a pot of beef stew. A happy, dancing little leprechaun and a steaming hot cauldron of bubbly beefy-carrot-peas-and-potato goodness. Better than gold anyway, I’d say!

The gold would be a little more practical, I guess. A little less fleeting, and not so much cleanup. But, who can resist comfort food like this?

Speaking of happy little leprechauns… today is my hubby’s 31st birthday. Though the man doesn’t have a drop of Irish in him, there’s nothing he loves more than a hearty, meaty meal. Slide a Guinness alongside a plate brimming with beef stew and potatoes, and you’ve made his day.

So, this one’s for you, love!

Well… It was for you. I ate your leftovers. Forgive me?

This tender beef stew is so mouthwatering, incredibly easy, and can even be cooked in your CrockPot! The aroma as it simmers fills your home with scrumptiousness, and you won’t be able to wait to dig in. There’s just about nothing more comforting than enjoying a hearty, home cooked meal with your lucky companions, after all!

Served on a heap of my fluffy Light ‘n Creamy Garlic Mashed Potatoes, a big scoop of Irish beef stew totally hits the spot for chilly nights in. It would make for a perfect St. Patrick’s Day meal!

PrintPrint Recipe

Irish Beef Stew with Mashed Potatoes

Yield: Makes 4 servings

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
1/2 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
Heaping 1/3 cup frozen peas

For serving:
Hot cooked mashed potatoes (try my Light 'n Creamy Garlic Mashed Potatoes)

Directions:

In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.

When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

Enjoy!

TIP
Instead of a large pot, you can use a slow cooker. Just brown the meat in a large skillet first, then add the meat along with vegetables, spices and beef broth to the slow cooker. Simmer on low for 2-4 hours.

Adapted from Lauren’s Latest

      

20 Responses to “Irish Beef Stew with Mashed Potatoes”

  1. #
    1
    Marie @ Little Kitchie — March 14, 2014 @ 6:36 am

    Happy birthday to your husband! This meal would also make my man very happy, I’m sure!

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    2
    Megan — March 14, 2014 @ 6:47 am

    This looks delicious! Especially over those mashed potatoes!

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    3
    Maureen | Orgasmic Chef — March 14, 2014 @ 6:56 am

    If there’s a dish like this at the end of every rainbow, I’m following the rain! It looks like perfect comfort food to me.

  4. #
    4
    Ashley — March 14, 2014 @ 9:31 am

    My husband would loveeeee this meal! And, he is Irish so that’s a double bonus! haha Hope you have a great weekend lady!

  5. #
    5
    Leah | So, How's It Taste? — March 14, 2014 @ 9:32 am

    Whoa, that looks amazing! You’re really living up to your blog’s name with this comfort meal!

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    6
    Dixya @ Food, Pleasure, and Health — March 14, 2014 @ 9:38 am

    even though i dont eat beef, i could take a buketload of mashed potato.

  7. #
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    Bianca @ Confessions of a Chocoholic — March 14, 2014 @ 2:12 pm

    So perfect for the cold weather and St. Patrick’s Day. Happy birthday to your hubby!

  8. #
    8
    Gaby — March 14, 2014 @ 2:19 pm

    Comfort food perfection! Wish I had some right now!

  9. #
    9
    Jessica @ A Kitchen Addiction — March 14, 2014 @ 3:11 pm

    Happy birthday to your husband! This sounds like perfect comfort food!

  10. #
    10
    Tess @ Tips on Healthy Living — March 14, 2014 @ 3:35 pm

    This is the perfect St. Patrick’s Day recipe! How did you cook your roast– in a crock-pot?

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    11
    Bill — March 14, 2014 @ 7:51 pm

    Now that’s a great comfort meal! Sometimes there’s nothing like a good beef stew on a cold night. Looks so delicious!

  12. #
    12
    Ramona — March 15, 2014 @ 7:26 am

    I want to dive face into that plate. Perfect meal for any day, especially St. Patty’s Day. :)

  13. #
    13
    Elaine — March 15, 2014 @ 8:24 am

    Stewed beef is so perfect with potato. I love mashed potato especially with butter. I can eat up a large bowl. I hope that I can have one bite now.

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    14
    Valerie | From Valerie's Kitchen — March 15, 2014 @ 4:08 pm

    Serving beef stew over mashed potatoes is heavenly! Looks wonderful, Georgia.

  15. #
    15
    Stephanie @ Eat. Drink. Love. — March 15, 2014 @ 10:56 pm

    The stew looks fantastic, Georgia!

  16. #
    16
    Carol at Wild Goose Tea — March 16, 2014 @ 2:54 pm

    Not only does the stew look very, very nicely spiced (good job), but I am loving the mashed potato idea. I keep repeating myself lately, but the point is I am finding recipe ideas that never entered my head – like this one, putting the stew over mashed potatoes. Duh, awesome!

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    17
    Jules @ WolfItDown — March 18, 2014 @ 12:22 pm

    This looks delicious! I have yet to get around to making Irish stew! So used to making Norwegian stew :P Gotta change that!
    I hope you have a lovely St. Patrick’s Day :) xx

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    18
    Joni — May 21, 2014 @ 7:50 pm

    Made this for dinner tonight and it was delicious! The combination of meat, vegies and seasonings was scrumptious and then putting it over mashed potatoes…magnifique!

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    19
    Kim — September 26, 2014 @ 8:58 am

    Can you make this in a crock pot on low?

    • Georgia — September 26th, 2014 @ 9:29 am

      Hi Kim – For the simmering portion of the recipe, yes, you could use a CrockPot. However, the meat still needs to be browned first in a large skillet or pot.

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