Irish Beef Stew

Serves: 6

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

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


1 tablespoon olive oil
1 pound beef 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
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


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.


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