Irish Beef Stew Over Mashed Potatoes

Irish beef stew is traditionally cooked with lamb, but as I (and I’m sure many of you) am not a huge fan of lamb, I use chuck roast instead. You could use pre-cubed stew meat but I don’t recommend it. I feel like that stuff is never as tender or flavorful as going with a nice roast.

There really aren’t any “kid friendly” steps to this recipe but my kids love it and it’s such a traditional Irish meal that I love serving it for St. Patrick’s Day, or really any time of the year. It’s the perfect Sunday meal for the family.

Irish Beef Stew over Mashed Potatoes

• olive oil
• 2-3 lb. chuck roast
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 onion, diced
• 3 cloves garlic, minced
• 4 large carrots, diced
• 1 large parsnip, diced
• ¼ teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried mustard
• 4 cups beef broth or stock
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• mashed potatoes for serving

Directions:

1. Trim fat off of roast and cut into 1 inch cubes.
2. In a bowl, combine flour, salt, pepper and paprika.
3. Drizzle olive oil over cubed roast, just enough to coat each piece, then rub oil into each piece.
4. Dip each piece of roast into flour mixture until completely coated.
5. Heat 3-4 Tablespoons olive oil over medium to medium-high heat in a large, oven safe pot.
6. Once heated, place roast cubes into pot in a single layer. Sear on each side for about 1 minute. Remove roast cubes to a bowl. Do this in batches if all of the meat won’t fit in the pan in a single layer at once, adding more oil if needed.
7. Once all meat is removed from the pan, add 1-2 Tablespoons olive oil to the pan if it is dry.
8. Add onion, garlic, carrots, parsnips, parsley, thyme, and mustard.
9. Cook for about 5 minutes or until onions are tender.
10. Preheat oven to 325 degrees.
11. Add broth or stock, Worcestershire sauce and bay leaf.
12. Cover and cook in the oven for 3-3 ½ hours.
13. Start making mashed potatoes about 20-30 minutes before stew is done.
14. Remove stew from oven. Add frozen peas and cover. Let sit 10-15 minutes before serving.
15. Remove bay leaf and serve over mashed potatoes.

Irish Beef Stew over Mashed Potatoes

Ingredients

• olive oil
• 2-3 lb. chuck roast
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 onion, diced
• 3 cloves garlic, minced
• 4 large carrots, diced
• 1 large parsnip, diced
• ¼ teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried mustard
• 4 cups beef broth or stock
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• mashed potatoes for serving

Directions

1. Trim fat off of roast and cut into 1 inch cubes.
2. In a bowl, combine flour, salt, pepper and paprika.
3. Drizzle olive oil over cubed roast, just enough to coat each piece, then rub oil into each piece.
4. Dip each piece of roast into flour mixture until completely coated.
5. Heat 3-4 Tablespoons olive oil over medium to medium-high heat in a large, oven safe pot.
6. Once heated, place roast cubes into pot in a single layer. Sear on each side for about 1 minute. Remove roast cubes to a bowl. Do this in batches if all of the meat won’t fit in the pan in a single layer at once, adding more oil if needed.
7. Once all meat is removed from the pan, add 1-2 Tablespoons olive oil to the pan if it is dry.
8. Add onion, garlic, carrots, parsnips, parsley, thyme, and mustard.
9. Cook for about 5 minutes or until onions are tender.
10. Preheat oven to 325 degrees.
11. Add broth or stock, Worcestershire sauce and bay leaf.
12. Cover and cook in the oven for 3-3 ½ hours.
13. Start making mashed potatoes about 20-30 minutes before stew is done.
14. Remove stew from oven. Add frozen peas and cover. Let sit 10-15 minutes before serving.
15. Remove bay leaf and serve over mashed potatoes.