Irish Stew with Mashed Potatoes

Irish stew with mashed potatoes fills the kitchen with warmth and nostalgia, offering a bowl of pure comfort made from simple, honest ingredients. Tender bites of beef or lamb, hearty carrots, sweet peas, and a melody of herbs simmer together until rich and deeply savory, ladled over buttery mashed potatoes for the ultimate cozy meal. This is the dish my family gathers around on chilly nights, and the aroma alone brings everyone to the table with hungry smiles.

The first time I made this, my house felt like a little Irish cottage and everyone ended up asking for seconds and thirds. It truly is the best kind of homemade comfort food.

Ingredients

• Olive oil: provides a rich base to brown the meat for better flavor look for extra virgin for best results
• Beef stew meat or lamb: gives the stew traditional character always choose well marbled pieces for tenderness
• All purpose flour: helps brown the meat and thickens the stew use gluten free flour if needed
• Salt and black pepper: bring out natural flavors use sea salt and freshly cracked pepper if possible
• Garlic powder and onion powder: amplify savory depth go for a high quality spice blend
• Fresh rosemary and dried thyme: add classic herbal notes fresh rosemary makes a noticeable difference
• Beef broth: enhances the rich taste homemade or low sodium for best control over seasoning
• Carrots: add natural sweetness and heartiness choose firm carrots with bright color
• Frozen peas: stir in the final touch of color and sweetness pick peas that are bright green and plump
• Bay leaves: infuse earthy aroma and subtle flavor remove before serving
• Mashed potatoes: serve as a creamy, comforting base use russets or Yukon golds for smoothest mash

Step-by-Step Instructions

Brown the Meat:

Add olive oil to a large Dutch oven and heat over medium high. Once shimmering carefully add the stew meat in batches not crowding the pan. Sear each piece until deep golden brown on all sides. This step adds layers of flavor

Season the Meat:

Combine meat with flour salt pepper garlic powder onion powder fresh rosemary and dried thyme in a zip top bag. Shake thoroughly until every piece is evenly coated. The flour seals in juices and forms a tasty crust

Build the Stew Base:

Return all meat to the pot. Pour in beef broth slowly scraping up the browned bits from the bottom for extra flavor. Toss in the big carrot chunks and bay leaves. Give everything a gentle stir to combine

Long Simmer:

Bring stew to a strong simmer then lower the heat to medium low. Cover the pot and let it bubble away gently for 45 minutes. Stir occasionally so nothing sticks the slow simmer tenderizes the meat and melds flavors

Finish and Serve:

About five minutes before finishing stir in frozen peas. Once peas are bright and just tender remove the bay leaves. Spoon the steaming stew over generous scoops of mashed potatoes and serve hot

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I always look forward to adding the fresh rosemary because it perfumes the whole kitchen and reminds me of Sunday dinners with my grandmother where she would pluck herbs straight from her garden.

Storage Tips

Cool leftovers completely before transferring to airtight containers. Irish stew keeps in the fridge for up to four days. You can freeze single portions for up to two months just thaw overnight and reheat gently on the stove with a splash of broth or water to loosen if needed. Store mashed potatoes separately for best texture.

Ingredient Substitutions

If lamb is not your favorite or not available beef stew meat is equally delicious and gives a heartier flavor. You can use parsnips or turnips in place of carrots for a twist. For a gluten free version swap regular flour for your favorite gluten free blend.

Serving Suggestions

Irish stew shines as a meal on its own but you can serve it with warm crusty bread or a crisp green salad for a complete spread. Add a sprinkle of chopped parsley on top for freshness. If you crave a little zing a spoonful of horseradish cream on the side is incredible.

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A Little History

Irish stew is a centuries old recipe evolving with what was available and affordable. Traditionally made with lamb or mutton and root vegetables it became a symbol of Irish comfort and hospitality. I think part of its magic is how each cook adds their own signature touch to make it just right for their family.

Recipe FAQs

→ Can I use either beef or lamb for this dish?

Yes, both beef and lamb work well. Lamb offers a traditional touch, while beef creates a heartier stew.

→ Why brown the meat before simmering?

Browning the meat creates rich, deep flavors that form the foundation of a flavorful broth.

→ How do I prevent the vegetables from overcooking?

Add carrots at the beginning and peas only in the last few minutes so they retain color and texture.

→ Can this stew be made ahead?

Absolutely. Stews often taste even better the next day, as flavors have more time to meld.

→ Is this dish suitable for gluten-free diets?

Yes, just use a gluten-free flour blend or skip the flour for dredging the meat before browning.