Irish Beef Stew with Garlic Mash Potatoes

Suzanne Marzano


I found this on the internet and adapted to how we like it. Since some people don't care for the flavor or the beer just replace with extra beef stock. This dish is also great to add any root veggie that you like. I make a spice bag out of cheese cloth and put thyme and bay leaf in there and pull out before thickening.

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15 Min
1 Hr 45 Min
Stove Top


1 Tbsp
olive oil or any veggie oil
1 lb
well marbled stew meat
2 clove
garlic, minced
1 medium
onion, diced
carrots, peeled and diced
1 Tbsp
tomato paste
1 c
beef broth
1 c
beer, dark irish (optional)
2 Tbsp
fresh parsley, chopped
1 tsp
fresh thyme leaves
bay leaf
2 Tbsp
unsalted butter, melted
2 Tbsp
ap flour
1/2 c
frozen peas
salt and pepper to taste


2 lb
potatoes,your choice, i use russet,
4 clove
1/2 c
half and half
2 Tbsp
butter, unsalted
salt and pepper to taste


1Heat oil in large stockpot or dutch oven over med. heat.
2Season beef with salt and pepper. Add to pot and cook until evenly browned, about 2 -4 min. Remove and set aside
3Add garlic, onion and carrots to stockpot, cook stirring occasionally until tender, about 3 - 5 min. Stir in tomato paste until well combined
4Whisk in beef broth, beer, parsley, thyme, bay leaf and beef. Season again with salt and pepper to taste.
5Bring to boil, reduce heat and simmer for about 90 min. or until beef is tender.
6In small bowl, combine butter and flour. Add to pot until thickened. Cook about 5 min. to get rid of flour taste. Add peas and cook til heated through, about 3 min.
7Serve over mash potatoes.
8While stew is cooking, place potatoes and garlic in large pot.
9Cover with cold water by 1 inch. Bring to boil and cook until fork tender. Drain
10lightly heat half and half so cream is warm. Add cream and butter to potatoes and mash with electric beaters or potato masher until smooth and creamy

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Other Tag: Heirloom