It’s St. Patrick’s Day week, but this richly flavored Irish beef stew can be made any day.
Served over garlic mashed potatoes, Irish beef stew is a perfect meal with a big glass of Guinness!
- 1 tablespoon olive oil
- 1 pound stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 4 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 fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
Garlic Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 4 cloves garlic
- 1/2 cup half and half
- salt and pepper, to taste
- 4 tablespoons butter
- 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.