Irish Stew With Mashed Potatoes (Printable View)
Hearty beef or lamb stew with root vegetables and creamy mashed potatoes for satisfying comfort.
# Ingredient List:
→ Stew Base
01 -
2 tablespoons olive oil
02 -
3 pounds beef stew meat or lamb, cut into chunks
03 -
1/4 cup all-purpose flour
04 -
2 teaspoons kosher salt
05 -
1 teaspoon ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
2 teaspoons fresh rosemary, finely chopped
09 -
1 teaspoon dried thyme
→ Liquids and Vegetables
10 -
4 cups beef broth
11 -
5 carrots, peeled and cut into chunks
12 -
2 bay leaves
13 -
1 cup frozen peas
→ For Serving
14 -
Mashed potatoes, prepared
# Preparation Steps:
01 -
Add olive oil to a large Dutch oven and heat over medium-high flame until shimmering.
02 -
Combine stew meat, flour, salt, pepper, garlic powder, onion powder, rosemary, and thyme in a large resealable bag. Shake thoroughly to evenly coat the meat.
03 -
Transfer the seasoned and coated meat to the Dutch oven. Sear on all sides until browned.
04 -
Gradually pour the beef broth into the pot, stirring constantly to incorporate and deglaze browned bits.
05 -
Add carrots and bay leaves. Bring the mixture to a boil.
06 -
Reduce heat to medium-low, cover the pot with a lid, and cook for 45 minutes, stirring occasionally to prevent sticking.
07 -
Five minutes before completing cooking, stir in frozen peas and continue to simmer.
08 -
Remove the bay leaves, taste and adjust seasoning if needed.
09 -
Ladle the stew into bowls and serve over prepared mashed potatoes.
# Supplementary Details:
01 -
For enhanced flavor, use lamb shoulder and simmer the stew for up to two hours for extra tenderness.