Description
A hearty and comforting Irish stew featuring tender beef simmered with fresh carrots, peas, and fragrant herbs, served over creamy mashed potatoes. This rustic dish combines rich flavors and satisfying textures, perfect for a warming family meal.
Ingredients
Scale
Meat and Seasonings
- 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
Broth and Vegetables
- 4 cups beef broth
- 5 carrots, peeled and cut into chunks
- 1 cup frozen peas
- 2 teaspoons fresh rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
Mashed Potatoes (suggested for serving)
- Potatoes, peeled and boiled (quantity as preferred)
- Butter
- Milk or cream
- Salt and pepper to taste
Instructions
- Heat the Oil: Heat olive oil in a large Dutch oven over medium-high heat until shimmering to prepare for browning the meat.
- Coat the Meat: In a large Ziploc bag, combine the beef stew meat with all-purpose flour, salt, black pepper, garlic powder, and onion powder. Shake well to coat the meat evenly with the seasoned flour mixture.
- Sear the Meat: Add the coated meat to the hot oil in the Dutch oven and sear it until browned on all sides, locking in the flavors and developing a rich crust.
- Add Broth and Vegetables: Gradually stir in the beef broth to deglaze the pot, scraping up any browned bits. Add the peeled carrot chunks, fresh rosemary, dried thyme, and bay leaves. Bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to medium-low, cover the Dutch oven with a lid, and let the stew simmer gently for about 45 minutes, until the beef is tender and the flavors meld.
- Add Peas: Stir in the frozen peas five minutes before the end of cooking to warm them through without overcooking, preserving their color and texture.
- Finish and Serve: Remove and discard the bay leaves. Serve the hot Irish stew ladled generously over creamy mashed potatoes for a classic, comforting meal.
Notes
- For a traditional twist, substitute beef with lamb shoulder or neck for richer flavor.
- Mashed potatoes are suggested for serving but not included in the cooking time or ingredients; prepare separately.
- Adjust seasoning to taste before serving; add more salt or pepper if desired.
- Slow simmering ensures tender meat and deeper flavor development.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
