Irish Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
6 servings
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Course
Main Course
Irish Beef Stew
Description
This Irish Beef Stew starts by browning seasoned beef cubes before cooking them slowly with garlic, onion, leek, carrots, tomato paste, and a blend of beef broth and dark stout beer. Parsley, thyme, and bay leaf add herbal notes to the stew. After simmering for about 90 minutes until the beef is tender, a butter-flour mixture is added to thicken the sauce.
The resulting stew has layers of savory flavors from the meat, vegetables, and beer’s malty richness, with a gravy-like consistency coating the tender beef and vegetables. The garlic mashed potatoes are made by boiling russet potatoes with garlic, then mashing with half and half and butter, adding a creamy base for the stew.
Served together, the stew and mashed potatoes create a hearty dish suitable for cold days or whenever a filling meal is desired. Substitutions can be made for the beer using beef broth for a non-alcoholic version. The half and half for the mashed potatoes can be made by combining milk and cream if unavailable.
Ingredients
- 1 tablespoon olive oil
- 1 pound stew meat cut into 1-inch cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cloves garlic minced
- 1 onion diced
- 1 leek thinly sliced
- 2 carrot peeled and diced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup dark stout beer
- 2 tablespoons parsley chopped fresh leaves
- 1 teaspoon thyme fresh leaves
- 1 bay leaf
- 2 tablespoons butter melted, unsalted
- 2 tablespoons all-purpose flour
- ½ cup peas frozen
For the garlic mashed potatoes
- 2 pounds russet potato peeled and quartered
- 4 cloves garlic
- ½ cup half and half
- 2 tablespoons butter unsalted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.
- Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.
- Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.
- Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.
- In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.
- Serve immediately with garlic mashed potatoes.
Notes
- Beef broth can substitute for beer for a non-alcoholic option in the stew.
- Half and half is a mixture of equal parts whole milk and cream; alternatively, use 3/4 cup whole milk plus 1/4 cup heavy cream.
- The stew should simmer until beef is tender, approximately 90 minutes, before thickening the sauce.
- Use fresh herbs when possible to enhance flavor.
User Reviews
Overall Rating
5
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