Irish Beef Stew
Total Time
1 hour 55 minutes
Prep Time
15 minutes
Cook Time
1 hour 40 minutes
Rating
4.9 out of 5 stars
(16)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 pound stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 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 chopped fresh parsley leaves
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- ½ cup frozen peas
- 2 pounds russet potatoes, peeled and quartered
- 4 cloves garlic
- ½ cup half and half
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 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.
Step 2
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Serve immediately with garlic mashed potatoes.
Step 8
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Chef's notes
*Beef broth can be used for beer as a non-alcoholic substitute.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
