Description
A hearty and comforting Irish Beef Stew served over creamy mashed potatoes, slow-simmered to tender perfection with root vegetables, aromatic herbs, and a velvety roux for thickening. Perfect for a cozy meal that satisfies and warms the soul.
Ingredients
Scale
Stew
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1 bay leaf
- 4 cups beef broth
- 1 cup frozen peas
Roux
- 2 tablespoons butter (for roux)
- 2 tablespoons flour (for roux)
Serving
- Mashed potatoes for serving
Instructions
- Brown the Stew Meat: Heat olive oil in a large pot over medium-high heat. Add stew meat and brown on all sides until well seared, developing rich color and flavor.
- Add Vegetables and Spices: Add chopped carrots, diced onion, minced garlic, thyme, rosemary, and bay leaf to the pot. Cook for about 5 minutes, stirring occasionally, until vegetables soften slightly and aromatics release their fragrance.
- Simmer the Stew: Pour in beef broth to deglaze the pot, scraping up any browned bits from the bottom. Bring the stew to a simmer, cover, and cook gently for 2 to 4 hours, or until the beef is tender and flavors meld beautifully.
- Make the Roux and Thicken: In a small bowl, combine softened butter and flour to form a smooth roux. Stir the roux into the simmering stew along with frozen peas. Continue to simmer for about 10 minutes until the stew thickens to a rich consistency.
- Serve: Remove the bay leaf, adjust seasoning with salt and pepper if needed, and ladle the thickened stew over freshly made creamy mashed potatoes. Serve hot and enjoy.
Notes
- For a richer flavor, brown the meat in batches to prevent steaming.
- Adjust the thickness by adding more broth or flour depending on preference.
- Use fresh herbs if available for a brighter taste.
- Leftovers reheat well and flavors deepen overnight.
- Mashed potatoes can be prepared with butter and cream for extra creaminess.
