Print

Irish Stew with Mashed Potatoes: The Ultimate Cozy Dinner

Irish Stew with Mashed Potatoes in rustic Dutch oven
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Irish Stew with Mashed Potatoes recipe warms you to your soul. It’s comfort food that’s good any time of year.

Ingredients

Scale
  • 2 Tablespoons Olive Oil
  • 3 Pounds Beef Stew Meat or Lamb
  • 0.25 Cup All Purpose Flour
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons Fresh Rosemary
  • 1 teaspoon Dried Thyme
  • 4 Cups Beef Broth
  • 5 Carrots, peeled and cut into chunks
  • 1 Cup Frozen Peas
  • 2 Bay Leaves
  • Mashed Potatoes, for serving

Instructions

1. Add the oil to a large Dutch Oven and turn the heat to medium-high.

2. Add the stew meat, flour, salt and pepper, onion powder, garlic powder, rosemary and thyme to a large ziploc bag and shake to coat the meat evenly.

3. Add the seasoned flour coated stew meat to the pot once the oil is hot enough and sear all sides of the meat.

4. Slowly stir in the beef broth, stirring all the time.

5. Add the carrots and bay leaves and bring to a boil.

6. Turn down the heat to a medium-low heat and place the lid.

7. Cook for about 45 minutes, stirring occasionally to make sure it’s not sticking.

8. 5 minutes from the end, add the peas.

9. Remove the bay leaves. Serve with mashed potatoes.

Notes

Once you turn off the heat the stew will start to cool and will thicken. If you find you want it thicker still, add a little instant mashed potatoes to help thicken.

Traditionally, Irish Stew is served with lamb or mutton. Beef stew meat is an acceptable alternative if lamb is hard to find.

Find it online: https://cookingwithramsay.com/irish-stew-with-mashed-potatoes/