Irish Stew With Mashed Potatoes
A Hearty Irish Stew Built for Cozy Nights
This Irish stew is rich, savory and comfort-food simple — tender seared beef (or lamb) braised in a rosemary- and thyme-scented broth until fork-tender, with sweet carrots and a pop of bright peas. The aroma is very classic braise: browned meat, fresh rosemary and bay leaves mingling with slow-simmered beef stock. Practical insight: searing the coated meat first locks in flavor and gives the stew a deeper color before you add the broth. Serve it over creamy mashed potatoes — or pair it with rosemary garlic mashed potatoes for an herbal finish.
Why this version works for weeknights and weekends
This recipe balances hands-off braising time with a quick active prep: most of the work is seasoning and searing, then the pot does the rest. It’s forgiving (use beef or lamb), reheats beautifully, and stretches well for family meals. If you prefer an ultra-hands-off approach you can adapt the method for a slow cooker like in many slow-braised beef recipes such as crockpot garlic butter beef bites with potatoes.
What home cooks love about this pot of stew
Crowd-pleasing highlights
- Deep, savory flavor developed by searing the flour-coated meat
- Tender vegetables that keep their shape after braising
- Quick finish — peas added at the end for color and brightness
- Comforting when served over mashed potatoes, ideal for leftovers
Big-picture cooking flow at a glance
Sear → deglaze → simmer with carrots and bay leaves → finish with peas → serve over mash. The sequence builds flavor in layers: coating the meat with seasoned flour, browning for color, deglazing with beef broth to pick up fond, then slow simmering to tenderize. A similar searing-first technique is used in other beef-and-potato dishes like garlic butter beef bites with potatoes (stovetop).
Prep-smart strategies before you start
- Pat the meat dry before adding to the seasoning bag so the flour mixture clings evenly.
- Cut carrots into uniform chunks so they finish at the same time as the meat.
- Measure and arrange ingredients (mise en place) so the searing and deglazing steps move quickly.
- Use a heavy-bottomed Dutch oven for steady heat and even browning.
Ingredients — exactly what you need
2 Tablespoons Olive Oil, 3 Pounds Beef Stew Meat (or Lamb), 1/4 Cup All Purpose Flour, 2 teaspoons Salt, 1 teaspoon Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Fresh Rosemary, 1 teaspoon Dried Thyme, 4 Cups Beef Broth, 5 Each Carrots (peeled and cut into chunks), 1 Cup Frozen Peas, 2 Each Bay Leaves, Mashed Potatoes for Serving
Quick ingredient swaps and quality notes
Use these options to suit what’s in your pantry or your taste:
- Swap lamb for beef if you want a more traditional Irish character; choose well-marbled stew meat.
- Use low-sodium beef broth and adjust salt later for better control.
- Fresh rosemary is brighter than dried; if using dried, reduce the amount slightly.
- For a creamy twist on the side, try serving with cheesy ranch potatoes with smoked sausage instead of plain mash.
Step-by-step cooking instructions
Add the oil to a large Dutch Oven and turn the heat to medium-high.
Add the stew meat, flour, salt and pepper, onion powder, garlic powder, rosemary and thyme to a large ziplok bag and shake to coat the meat evenly.
Add the seasoned flour coated stew meat to the pot once the oil is hot enough and sear all sides of the meat.
Slowly stir in the beef broth, stirring all the time.
Add the carrots and bay leaves and bring to a boil.
Turn down the heat to a medium-low heat and place the lid.
Cook for about 45 minutes, stirring occasionally to make sure it’s not sticking.
5 minutes from the end add the peas.
Remove the bay leaves. Serve with mashed potatoes.
Visual and timing cues to watch for
- Oil temperature: shimmer with a faint ripple before adding meat — it should sizzle on contact.
- Browning: aim for a deep golden crust on each piece, about 2–3 minutes per side depending on pan heat.
- Deglaze: when you add the beef broth, scrape the bottom to lift browned bits (that’s flavor).
- Simmer time: 45 minutes at medium-low usually yields tender meat; if still tough, continue cooking in 15-minute increments.
- Final look: carrots should be fork-tender but not mushy; peas bright and thawed after stirring in at the end.
How to serve this stew and what to pair with it
Serve ladled over a generous scoop of mashed potatoes so the gravy soaks in; a crusty slice of bread or a simple green salad balances the meal. For drinks, a malty ale or a medium-bodied red wine complements the beefy flavors.
Serving ideas
- Ladle over mashed potatoes and garnish with chopped parsley
- Spoon into shallow bowls with a side of buttered soda bread
- Offer pickled beets or a tangy slaw to cut the richness
Storing and reheating — safe handling
Cool the stew to room temperature (no more than two hours at room temp), then refrigerate in airtight containers. Reheat gently on the stove over low-medium heat or in a microwave, stirring occasionally to heat evenly.
Storage reminders
- Refrigerate for up to 3–4 days.
- Freeze in portioned containers for up to 3 months.
- Thaw overnight in the fridge before reheating for best texture.
Tools, timing shortcuts and technique notes
Use a heavy Dutch oven or an enameled cast-iron pot for even heat; a wide pan gives more browning surface. For faster meals, you can brown meat in batches in a skillet then transfer to the Dutch oven. A meat thermometer isn’t necessary for stew, but check tenderness with a fork.
Extra tips
- Don’t overcrowd the pan when searing — do batches if needed.
- Save a splash of broth to loosen the stew if it thickens too much.
- If you want a thicker gravy, mash a few cooked carrots into the liquid or stir in a slurry of flour and cold water.
Flavor and diet variations to try
Add a parsnip or turnip for earthier notes, substitute red wine for half the broth for depth, or use lamb and a touch more rosemary for a gamier profile. To make it gluten-free, use cornstarch as a coating thickener instead of flour.
Easy swaps
- Beef → lamb for a lamb-forward stew
- All purpose flour → cornstarch (mixed with cold water) for gluten-free thickening
- Frozen peas → frozen pearl onions or green beans for texture change
Nutrition snapshot per serving
Estimated per serving (makes about 6 servings):
Calories: ~520 kcal, Protein: ~38 g, Fat: ~24 g, Carbohydrates: ~32 g. Serving size: approximately 1 generous bowl with mashed potatoes.
Nutrition adjustment notes
- Swap to leaner stew meat to lower fat and calories.
- Use low-sodium beef broth to cut sodium.
- Serving over cauliflower mash reduces carbs.
Common questions about the recipe
Q: Can I use stew meat that’s not pre-cut?
A: Yes — trim and cut a chuck roast into 1–1.5 inch pieces so they brown evenly and cook through in the allotted time.
Q: My stew is thin — how do I thicken it?
A: Remove a cup of hot broth, whisk in 1–2 teaspoons of cornstarch, then stir it back in and simmer a few minutes; or mash a couple of cooked carrots into the liquid.
Q: Can I make this ahead?
A: Absolutely. The flavors deepen after a day in the fridge; reheat gently on the stove and add a splash of broth if it has thickened.
Q: Is lamb interchangeable with beef?
A: Yes — lamb will give a more traditional Irish flavor. Use the same method but watch for a slightly richer taste; you may want to reduce rosemary if using lamb.
Give this Irish stew a try tonight
This simple, forgiving stew is a great weeknight centerpiece that doubles as an easy leftover lunch. Gather the ingredients, brown the meat, let it simmer, and enjoy the kind of slow-cooked comfort that’s perfect with mashed potatoes and good company.
Hearty Irish Stew
Ingredients
Method
- Add the olive oil to a large Dutch Oven and turn the heat to medium-high.
- In a large ziplock bag, combine stew meat, flour, salt, black pepper, onion powder, garlic powder, rosemary, and thyme. Shake well to coat the meat evenly.
- Once the oil is hot, add the coated meat to the pot and sear until browned on all sides.
- Slowly stir in the beef broth, scraping the bottom of the pot to lift any browned bits.
- Add the carrots and bay leaves, then bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and let it cook for about 45 minutes, stirring occasionally.
- Five minutes before the cooking time is up, add the frozen peas.
- Remove bay leaves before serving the stew over mashed potatoes.
