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Hearty Irish Stew with Creamy Mashed Potatoes

A close-up of a bowl of rich Irish stew with tender beef, carrots, and potatoes, served over creamy mashed potatoes and garnished with parsley.
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A traditional, slow-cooked Irish stew made with tender beef or lamb and root vegetables, served with smooth, creamy mashed potatoes. This comforting dish is perfect for a cozy winter meal or a St. Patrick’s Day celebration.

Ingredients

Scale
  • 2 lbs beef chuck or lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 4 carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 4 cups beef or lamb broth
  • 1 cup Guinness stout (optional)
  • 2 tbsp all-purpose flour
  • Salt and freshly ground black pepper to taste
  • For the Mashed Potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef or lamb cubes dry with paper towels and season generously with salt and pepper.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
  4. Add the chopped onions, carrots, and parsnips to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  7. Return the browned meat to the pot. Add the beef or lamb broth and Guinness stout (if using). Stir to combine, scraping up any browned bits from the bottom of the pot.
  8. Add the bay leaf. Bring the stew to a simmer, then cover the pot tightly.
  9. Transfer the Dutch oven to the preheated oven and cook for 2.5 to 3 hours, or until the meat is very tender.
  10. While the stew is cooking, prepare the mashed potatoes. Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  11. Drain the potatoes well and return them to the hot pot. Mash the potatoes with a potato masher or ricer.
  12. Warm the milk and butter in a small saucepan. Gradually add the milk and butter mixture to the mashed potatoes, stirring until smooth and creamy. Season with salt and pepper to taste.
  13. Once the stew is cooked, remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered on the stovetop for a few minutes to thicken.
  14. Serve the hot Irish stew over generous portions of creamy mashed potatoes.

Notes

  • This stew can be made ahead of time and reheated. The flavors often improve overnight.
  • For a gluten-free option, omit the flour or use a gluten-free flour blend.
  • Leftovers can be frozen for future meals.
  • Consider this a great option for meal planning and family meal prep.

Nutrition

Find it online: https://delicerecipe.com/irish-stew-with-mashed-potatoes/