Description
A hearty and comforting Irish Beef Stew slow-simmered with tender beef, carrots, onions, and aromatic herbs, thickened with a buttery roux and served over creamy mashed potatoes. Perfect for a warming meal that brings classic Irish flavors to your table.
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
- 2 tablespoons flour
- Mashed potatoes for serving
Instructions
- Brown the Stew Meat: Heat olive oil in a large pot over medium-high heat and brown the stew meat on all sides until it is well seared and develops a rich crust, locking in the flavor.
- Add Vegetables and Spices: Add the chopped carrots, diced onions, minced garlic, thyme, rosemary, and bay leaf to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the aromas develop.
- Simmer the Stew: Pour in the beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Bring to a boil, then reduce heat to low. Cover and let the stew simmer gently for 2 to 4 hours, or until the beef is tender and the flavors have fully melded.
- Make the Roux and Thicken the Stew: In a small bowl, mix the softened butter and flour to form a roux. Stir this mixture into the simmering stew to thicken it. Add the frozen peas and continue simmering for about 10 minutes until the stew has reached a thick, hearty consistency.
- Serve: Remove the bay leaf from the stew. Serve the hot stew generously ladled over creamy mashed potatoes for a classic and filling meal.
Notes
- For extra flavor, brown the stew meat in batches to avoid steaming.
- Adjust seasoning with salt and freshly ground pepper before serving.
- The stew can be made a day ahead; flavors improve after resting overnight.
- Use homemade mashed potatoes or your preferred store-bought variety.
- Slow simmering is key to tender meat and rich flavor development.
