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Traditional Irish Stew with Mashed Potatoes

Hearty beef stew with tender vegetables and creamy mashed potatoes, perfect for cold weather comfort meals.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, Irish
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 2 pounds chuck roast cut into 2-inch chunks
  • 3 large carrots cut into thick rounds
  • 2 large onions roughly chopped
  • 4 medium potatoes quartered
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 4 cups beef stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp fresh thyme
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
Mashed Potatoes
  • 2 pounds Yukon Gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm milk
  • salt and white pepper to taste
  • 2 tbsp fresh chives chopped

Equipment

  • Heavy-bottomed pot
  • Large saucepan
  • Potato masher
  • Wooden spoon

Method
 

  1. Pat beef chunks dry and season with salt and pepper. Heat oil in heavy-bottomed pot over medium-high heat.
  2. Brown beef chunks in batches until caramelized on all sides. Remove and set aside.
  3. Sauté onions in same pot until softened and golden, about 5 minutes.
  4. Sprinkle flour over onions and cook 2 minutes, stirring constantly.
  5. Gradually whisk in beef stock, add tomato paste, bay leaves, and thyme.
  6. Return beef to pot, bring to boil, reduce heat and simmer covered 1.5 hours.
  7. Add carrots and potatoes, continue simmering 45 minutes until vegetables are tender.
  8. Meanwhile, boil peeled potatoes until tender, drain and mash with butter, milk, salt, and pepper.
  9. Remove bay leaves from stew, adjust seasoning, garnish with parsley and serve with mashed potatoes.

Notes

Stew tastes even better the next day. Can be frozen for up to 3 months. Add Guinness for a Dublin-style variation.