Beef
Irish Beef Stew - Amazingly slow-cooked tender beef with garlic mashed potatoes - comfort food at its best, and something you

Incredibly slow-cooked tender beef with garlic mashed potatoes – the ultimate comfort food and something you'll want all year long!

Irish Beef Stew - Incredibly slow-cooked tender beef with garlic mashed potatoes - the ultimate comfort food and something you'll want all year long!

Have you ever had Irish Beef Stew before? Because if you haven't, you are Truly losing.

Irish Beef Stew - Incredibly slow-cooked tender beef with garlic mashed potatoes - the ultimate comfort food and something you'll want all year long!

To be precise, that's what we're about here: tender beef slow cooked in the most amazing gravy-like stew over a bed of buttery, garlicky mashed potatoes.

See I told you. You would miss something.

Irish Beef Stew - Incredibly slow-cooked tender beef with garlic mashed potatoes - the ultimate comfort food and something you'll want all year long!

And whether it's St. Patrick's Day or not, you need to make it more than once a year, especially on cold nights. It truly is the ultimate in comfort food!

  • 1 table spoon olive oil
  • 1 pound stewed meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, taste
  • 2 Cloves garlic, chopped
  • 1 onion, cut into cubes
  • 1 Leek, finely sliced
  • 2 carrots, peeled and cut into cubes
  • 1 table spoon tomato paste
  • 1 cup beef soup
  • 1 cup dark dark beer*
  • 2 spoons chopped fresh parsley leaves
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 spoons unsalted butter, melted
  • 2 spoons All purpose flour
  • ½ cup frozen peas

For the garlic mashed potatoes

  • 2 lb Russet potatoes, peeled and quartered
  • 4 Cloves garlic
  • ½ cup half and half*
  • 2 spoons unsalted butter
  • Kosher salt and freshly ground black pepper, taste
  • To make garlic mashed potatoes, place potatoes and garlic in a large pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15 to 20 minutes; drain well and return to the pot.

  • Stir in half-and-half and butter. Using a potato masher, mash until smooth and creamy; set aside.

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Season the meat with salt and pepper, to taste. Add the meat to the pot and cook until evenly browned, about 2 to 3 minutes; set aside.

  • Add the garlic, onion, leek and carrots to the pot. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in tomato paste until well combined, about 1 minute.

  • Whisk in beef broth, beer, parsley, thyme, bay leaf, and beef; Season with salt and pepper to taste. Bring to the boil; reduce heat, cover, and simmer until meat is tender, about 90 minutes.

  • In a small bowl, combine butter and flour. Add mixture to pot until thickened, about 2-3 minutes. Stir in the frozen peas until thoroughly heated, about 1-2 minutes.

  • Serve immediately with garlic mashed potatoes.

*Beef broth can be used for beer as a non-alcoholic substitute.

*Half and half are equal parts 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.

Related Articles

Homemade Beef Burger Recipe

Contributor

Grilled Skirt Steak and Elote Tacos

Contributor

Carne Asada

Contributor

Leave a Comment