Description
This hearty Irish Beef Stew with Mashed Potatoes is a comforting traditional dish perfect for chilly days. Tender chunks of beef slow-simmered with fresh vegetables and rich Guinness stout create a flavorful, thick stew served atop creamy Yukon gold mashed potatoes. The recipe offers a cozy, satisfying meal that embodies classic Irish home cooking.
Ingredients
Scale
For the Stew:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup Guinness stout or other dark beer
- 3 carrots, sliced
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
For the Mashed Potatoes:
- 2 pounds Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
Instructions
- Season and Brown the Beef: Season the beef cubes with salt and black pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef until browned on all sides. Transfer browned beef to a plate.
- Sauté Onions and Garlic: In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute to combine flavors.
- Add Flour and Liquids: Sprinkle the all-purpose flour over the onion mixture and stir well to coat. Pour in the beef broth and Guinness stout, scraping up any browned bits from the bottom of the pot to add depth of flavor.
- Simmer the Stew: Return the browned beef to the pot. Add carrots, parsnips, celery, fresh thyme, and bay leaf. Bring the stew to a simmer, then cover the pot and reduce heat to low. Cook for 2 to 2 1/2 hours or until the beef is tender and the stew has thickened. Remove the bay leaf before serving.
- Prepare Mashed Potatoes: While the stew simmers, boil the peeled, cubed Yukon gold potatoes in salted water until tender, about 15–20 minutes. Drain and return potatoes to the pot. Add butter and whole milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Serve: Spoon hot stew over a generous scoop of mashed potatoes and enjoy immediately.
Notes
- For more intense flavor, prepare the stew a day ahead and reheat before serving.
- To omit beer, substitute additional beef broth with equal volume.
- Use gluten-free flour to make the recipe gluten-free.
- Yukon gold potatoes are preferred for creamy mash, but russets will also work.
