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Irish Stew With Mashed Potatoes

Comforting Irish Stew With Mashed Potatoes for Family Fun

This comforting Irish stew with mashed potatoes brings heartwarming warmth and flavor to any family gathering.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Stew Meat or lamb for tradition
  • 1/4 cup All Purpose Flour can use gluten-free flour
  • 1 teaspoon Sea Salt adjust according to taste
  • 1/2 teaspoon Black Pepper fresh ground is best
  • 1 teaspoon Garlic Powder fresh garlic gives a bolder flavor
  • 1 teaspoon Onion Powder or finely chopped onions
  • 1 teaspoon Fresh Rosemary dried rosemary is a fine alternative
  • 1 teaspoon Dried Thyme fresh thyme can also be used
  • 4 cups Beef Broth or vegetable broth for lighter option
  • 4 cups Carrots can use other root veggies
  • 1 cup Frozen Peas green beans can be used instead
  • 2 pieces Bay Leaves remove before serving
For the Mashed Potatoes
  • 2 pounds Potatoes Russet or Yukon Gold
  • 1/4 cup Butter unsalted for better control
  • 1/2 cup Milk or Cream or broth for lighter mash
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper to taste

Equipment

  • Dutch oven
  • Pot for boiling potatoes
  • Ziplock Bag

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat for 2 minutes.
  2. In a ziplock bag, combine 2 pounds of beef stew meat with 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon rosemary, and 1 teaspoon thyme. Shake to coat.
  3. Sear the beef in the hot oil for 5-7 minutes until browned on all sides.
  4. Pour in 4 cups of beef broth, stir, and bring to a boil.
  5. Add 4 cups of chopped carrots and 2 bay leaves, stir, cover, and simmer for 45 minutes.
  6. Add 1 cup of frozen peas 5 minutes before the end of cooking and remove bay leaves.
  7. Boil 2 pounds of peeled and cubed potatoes in salted water for 15-20 minutes until fork-tender.
  8. Drain potatoes and let excess moisture evaporate before adding 1/4 cup butter and 1/2 cup milk. Mash until smooth.
  9. Serve the stew in bowls with a mound of mashed potatoes.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 50gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for 3 months. Reheat on the stovetop with a splash of broth.

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