Irish Beef Stew

Amazingly slow-cooked tender beef with garlic mashed potatoes – comfort food at its best, and something you’ll want all year long!

Irish Beef Stew - Amazingly slow-cooked tender beef with garlic mashed potatoes - comfort food at its best, and something you'll want all year long!

Have you ever had Irish Beef Stew before? Because if you haven’t, you are really missing out.

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Irish Beef Stew - Amazingly slow-cooked tender beef with garlic mashed potatoes - comfort food at its best, and something you'll want all year long!

To be exact, this is what’s involved here: slow cooked tender beef in the most amazing gravy-like stew over the a bed of buttery, garlic mashed potatoes.

See, I told you. You’d be missing out.

Irish Beef Stew - Amazingly slow-cooked tender beef with garlic mashed potatoes - comfort food at its best, and something you'll want all year long!

And whether it’s St. Patrick’s Day or not, this needs to be made more than just once a year, especially on those chilly nights. It’s truly pure comfort food at its best!

Irish Beef Stew

Amazingly slow-cooked tender beef with garlic mashed potatoes – comfort food at its best, and something you’ll want all year long!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 leek, thinly sliced
  • 2 carrots, peeled and diced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup dark stout beer*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1/2 cup frozen peas

For the garlic mashed potatoes

  • 2 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic
  • 1/2 cup half and half*
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. 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.
  2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with garlic mashed potatoes.

*Beef broth can be used for beer as a non-alcoholic substitute.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 451.0 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 8.9g 45%
Trans Fat 0.9g
Cholesterol 82.1mg 27%
Sodium 174.6mg 7%
Total Carbohydrate 41.1g 14%
Dietary Fiber 4.5g 18%
Sugars 5.1g
Protein 29.3g 59%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.