Irish Beef Stew with Mashed Potatoes

Serves: 4

This is the perfection of comfort food: fall-apart roast beef, carrots, peas, and fresh herbs, topped over savory, cheesy mashed potatoes.

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1 tablespoon olive oil
1 pound beef chuck roast, trimmed and cut into cubes
1 yellow onion, diced
4 large carrots, peeled and chopped
4 russet potatoes, peeled and cut into cubes
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme (or 1 tsp. dried)
1 teaspoon crushed fresh rosemary
2 bay leaves
2 cups beef broth
2 tablespoons butter, softened
2 tablespoons flour
1/3 cup heaping frozen green peas
hot cooked mashed potato, try garlic mashed potatoes
1 cup shredded Cheddar cheese


In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, potatoes, and garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.

When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over cheese topped mashed potatoes.


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