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.

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

Irish Beef Stew

Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 55 minutes
Amazingly slow-cooked tender beef with garlic mashed potatoes – comfort food at its best, and something you’ll want all year long!
4.9 stars (16 ratings)
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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
  • ½ cup frozen peas

For the garlic mashed potatoes

  • 2 pounds russet potatoes, peeled and quartered
  • 4 cloves garlic
  • ½ cup half and half*
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste

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 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.

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