Irish Beef Stew

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!

Ingredients

Stew

• 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

Instructions

1. 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.
2. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve immediately with garlic mashed potatoes.