Description
A hearty and comforting Irish stew made with tender beef stew meat, fresh herbs, and vegetables, slowly cooked in beef broth and served alongside creamy mashed potatoes. This traditional dish is perfect for cozy family dinners and highlights classic Irish flavors.
Ingredients
Meat and Seasoning
- 2 Tablespoons Olive Oil
- 3 Pounds Beef Stew Meat (or Lamb)
- 1/4 Cup All Purpose Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Fresh Rosemary
- 1 teaspoon Dried Thyme
Broth and Vegetables
- 4 Cups Beef Broth
- 5 Carrots (peeled and cut into chunks)
- 1 Cup Frozen Peas
- 2 Bay Leaves
To Serve
- Mashed Potatoes
Instructions
- Heat the Oil: Add the olive oil to a large Dutch oven and heat over medium-high.
- Coat the Meat: In a large ziplock bag, combine the beef stew meat with flour, salt, black pepper, garlic powder, onion powder, fresh rosemary, and dried thyme. Shake well to ensure the meat is evenly coated.
- Sear the Meat: When the oil is hot, add the coated stew meat to the pot. Brown the meat on all sides to develop a rich flavor and seal in the juices.
- Add Broth: Slowly pour in the beef broth, stirring continuously to incorporate any browned bits from the bottom of the pot.
- Add Vegetables and Boil: Add the peeled and chunked carrots along with bay leaves. Bring the stew to a boil over medium-high heat.
- Simmer the Stew: Reduce the heat to medium-low and cover the Dutch oven with a lid. Let it cook gently for about 45 minutes, stirring occasionally to prevent sticking.
- Add Peas: About 5 minutes before the stew is finished, stir in the frozen peas to heat through.
- Finish and Serve: Remove the bay leaves from the stew. Serve hot with a generous portion of creamy mashed potatoes on the side.
Notes
- For an authentic taste, lamb can be used instead of beef stew meat.
- Make sure to brown the meat properly; it adds a deeper flavor to the stew.
- Adding peas at the end keeps them bright and fresh, preventing overcooking.
- You can prepare mashed potatoes from scratch or use pre-made mashed potatoes for convenience.
- Stir occasionally during simmering to avoid sticking and burning on the bottom of the pot.
