What is traditionally served with Irish stew?

Traditionally, Irish stew is often served with mashed potatoes. The creamy texture of the potatoes complements the rich, savory stew perfectly.

Can I use different vegetables in Irish stew?

Yes, you can customize your Irish stew with vegetables you enjoy. Carrots and potatoes are staples, but parsnips, turnips, or even celery can be added for extra flavor and nutrients.

What cut of meat is best for Irish stew?

Lamb or mutton is the traditional choice for Irish stew, offering a richer flavor. However, beef chuck can be a good substitute if lamb is not available or preferred.

How can I thicken Irish stew?

To thicken your Irish stew, you can add a slurry of cornstarch or flour mixed with water towards the end of cooking. Alternatively, you can mash some of the potatoes in the stew to naturally thicken it.

Best Irish Stew with Mashed Potatoes? 7 Proven Secrets

Name: Irish Stew with Mashed Potatoes: The BEST Comfort Food!
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Irish
Ingredients: 2 lbs beef stew meat, cut into 1 inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tbsp tomato paste; 6 cups beef broth; 1 cup dry red wine (optional); 2 bay leaves; 1 tsp dried thyme; 1 tsp dried rosemary; 1 lb potatoes, peeled and quartered; 1 cup frozen peas; Salt and pepper to taste; 2 tbsp cornstarch (mixed with 2 tbsp cold water); 3 lbs russet potatoes, peeled and quartered; 1 cup milk; 1/2 cup heavy cream; 1/2 cup butter, softened

Description

A comforting and hearty Irish stew with tender beef, vegetables, and creamy mashed potatoes, perfect for a cozy night in.

Ingredients

Scale

2 lbs beef stew meat, cut into 1 inch cubes
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tbsp tomato paste
6 cups beef broth
1 cup dry red wine (optional)
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 lb potatoes, peeled and quartered
1 cup frozen peas
Salt and pepper to taste
2 tbsp cornstarch (mixed with 2 tbsp cold water)
3 lbs russet potatoes, peeled and quartered
1 cup milk
1/2 cup heavy cream
1/2 cup butter, softened

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute.
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
Add the potatoes to the stew and continue to simmer for another 30-40 minutes, or until the potatoes are tender.
Stir in the cornstarch slurry (cornstarch mixed with cold water) and cook until the stew has thickened, about 2-3 minutes.
Stir in the frozen peas and cook for another 5 minutes, or until heated through.
While the stew is simmering, prepare the mashed potatoes. In a large pot, cover the potatoes with cold water and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the milk, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
Ladle the stew into bowls and top with a generous scoop of mashed potatoes. Garnish with fresh parsley, if desired. Serve hot.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: Irish

Nutrition

Calories: 650
Sugar: 8g
Sodium: 450mg
Fat: 35g
Saturated Fat: 18g
Carbohydrates: 45g
Fiber: 5g
Protein: 40g
Cholesterol: 150mg