Irish Stew with Mashed Potatoes (Print)
Tender beef, carrots, and peas simmered in savory broth, nestled atop creamy mashed potatoes.
# Ingredients:
→ Stew
01 -
2 tablespoons olive oil
02 -
1.4 kilograms beef stew meat or lamb, cut into chunks
03 -
30 grams all-purpose flour
04 -
2 teaspoons salt
05 -
1 teaspoon ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
2 teaspoons fresh rosemary, finely chopped
09 -
1 teaspoon dried thyme
10 -
950 millilitres beef broth
11 -
5 carrots, peeled and chopped into chunks
12 -
1 cup frozen peas
13 -
2 bay leaves
→ For Serving
14 -
Prepared mashed potatoes
# Steps:
01 -
Pour olive oil into a large Dutch oven and place over medium-high heat.
02 -
In a zip-top bag, combine beef or lamb, flour, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Close the bag and shake until the meat is evenly coated.
03 -
Add seasoned meat to the hot oil and sear on all sides until well browned.
04 -
Gradually stir in beef broth, scraping up any browned bits. Add chopped carrots and bay leaves. Increase heat and bring the mixture to a boil.
05 -
Reduce heat to medium-low, cover, and simmer for about 45 minutes. Stir occasionally to prevent sticking.
06 -
Stir in frozen peas during the final 5 minutes of simmering.
07 -
Discard the bay leaves. Spoon the stew over mashed potatoes and serve hot.
# Notes:
01 -
For enhanced depth of flavour, ensure the meat is thoroughly browned before adding liquids. Lamb will yield a more traditional result, while beef provides a heartier profile.