Description
A hearty and comforting Irish Beef Stew served over creamy mashed potatoes, featuring tender stew meat cooked with carrots, onions, garlic, herbs, and a rich beef broth thickened with a butter and flour roux. This traditional dish is perfect for warming up on chilly days.
Ingredients
Scale
Stew
- 2 tablespoons olive oil
- 1 lb stew meat
- 4 large carrots, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1 bay leaf
- 4 cups beef broth
- 1 cup frozen peas
Roux
- 2 tablespoons butter
- 2 tablespoons flour
For Serving
- Mashed potatoes
Instructions
- Brown the Stew Meat: Heat the olive oil in a large pot over medium-high heat. Add the stew meat and cook, turning occasionally, until all sides are well seared and browned. This develops rich flavor for the stew.
- Add Vegetables and Spices: Add the chopped carrots, diced onion, minced garlic, thyme, rosemary, and bay leaf to the pot. Cook while stirring for about 5 minutes until the vegetables start to soften and release their aromas.
- Simmer the Stew: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, then cover the pot and let it cook gently for 2 to 4 hours, until the beef is tender and the flavors meld together beautifully.
- Make the Roux and Thicken: In a small bowl, combine the softened butter and flour to form a roux. Stir the roux into the simmering stew along with the frozen peas. Continue to cook, stirring occasionally, for about 10 minutes until the stew thickens to a rich, stew-like consistency.
- Serve: Remove the bay leaf from the stew. Spoon the thick, flavorful stew over a bed of creamy mashed potatoes and serve hot for a satisfying meal.
Notes
- Simmering time can vary; longer cooking will yield more tender beef.
- The roux helps thicken the stew for a perfect consistency.
- You can substitute fresh peas if preferred, adding them toward the end.
- Adjust seasoning with salt and pepper to taste before serving.
- For a gluten-free version, use gluten-free flour or cornstarch instead of regular flour for the roux.
