One chilly evening, the power went out during a fierce spring storm, leaving the house dim and quiet. With the kids huddled around candles and blankets, I decided to turn the evening into something memorable. I grabbed my large Dutch oven and started preparing a hearty Irish stew, the kind that fills the kitchen with warmth and comfort.
The smell of searing beef mixed with fresh rosemary and thyme instantly lifted everyone’s spirits. As the carrots softened and the broth thickened, the room felt cozy, almost magical. We set up a board game by candlelight, occasionally pausing to stir the bubbling stew.
Adding peas at the last moment brought a burst of color to the golden broth, making the dish look as lively as the laughter around the table. When I served it alongside creamy mashed potatoes, each spoonful carried warmth, flavor, and a sense of togetherness.
That night turned into a story we still tell whenever storms roll in, a simple reminder of how comfort food can turn any situation into a special memory.
Short Description
A comforting Irish stew with tender beef, sweet carrots, fresh herbs, and vibrant peas, served with creamy mashed potatoes. Perfect for cozy dinners or family gatherings.
Key Ingredients
- 2 tablespoons olive oil
- 3 pounds beef stew meat or lamb
- ¼ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons fresh rosemary
- 1 teaspoon dried thyme
- 4 cups beef broth
- 5 carrots, peeled and cut into chunks
- 1 cup frozen peas
- 2 bay leaves
Tools Needed
- Large Dutch oven or heavy-bottom pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ziploc bag for coating meat
Cooking Instructions
Step 1: Heat the oil
Add 2 tablespoons of olive oil to a large Dutch oven and warm over medium-high heat until shimmering.
Step 2: Coat the meat
In a large Ziploc bag, combine 3 pounds of beef or lamb, ¼ cup flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons fresh rosemary, and 1 teaspoon dried thyme. Shake to coat the meat evenly.
Step 3: Sear the meat
Carefully add the coated meat to the hot Dutch oven. Sear on all sides until golden brown, about 5–7 minutes, making sure not to overcrowd the pot. This locks in flavor and juices.
Step 4: Add the broth
Slowly pour in 4 cups of beef broth while stirring, scraping the browned bits from the bottom of the pot. This creates a rich, savory base for the stew.
Step 5: Add vegetables and bay leaves
Stir in 5 chopped carrots and 2 bay leaves. Bring the mixture to a gentle boil.
Step 6: Simmer
Reduce heat to medium-low, cover, and cook for 45 minutes, stirring occasionally. The meat should be tender, and the carrots should begin to soften.
Step 7: Add peas
Five minutes before the end of cooking, stir in 1 cup of frozen peas. They add a pop of color and subtle sweetness while staying firm.
Step 8: Finish and serve
Remove bay leaves. Serve hot alongside creamy mashed potatoes. The broth should be rich, the meat tender, and the aroma herbaceous and inviting.
Why You’ll Love This Recipe
Hearty & Filling: Perfect for post-workout meals, rainy evenings, or family dinners.
Full of Flavor: Seared meat, fresh herbs, and slow-cooked vegetables create a savory, layered taste.
Simple & Approachable: Requires basic kitchen skills and accessible ingredients.
Versatile: Can be made with beef or lamb and pairs beautifully with mashed potatoes, crusty bread, or even a light salad.
Mistakes to Avoid & Solutions
Meat Not Browning Properly: Ensure the pan is hot and avoid overcrowding. Sear in batches if needed.
Lumpy Broth: Stir broth gradually to incorporate browned bits and thicken naturally.
Overcooked Carrots: Cut into uniform chunks and add at the right time to avoid mushiness.
Soggy Peas: Add just 5 minutes before serving to keep them bright and firm.
Serving and Pairing Suggestions
Serve in deep bowls with mashed potatoes for a traditional presentation.
Pair with warm, crusty bread or a light side salad.
Ideal for family-style meals, buffets, or cozy one-pot dinners.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth to maintain texture.
Avoid microwaving too long to prevent overcooking the meat and vegetables.
FAQs
1. Can I use chicken instead of beef or lamb?
Yes, but reduce cooking time to avoid drying out the chicken.
2. Can this stew be frozen?
Absolutely. Freeze in airtight containers for up to 2 months.
3. Can I make it in a slow cooker?
Yes, sear the meat first, then transfer everything to a slow cooker for 6–8 hours on low.
4. Do I need to peel the carrots?
Peeling improves texture, but unpeeled carrots are fine if washed thoroughly.
5. Can I skip the peas?
Yes, but they add color and a subtle sweetness that balances the stew.
Tips & Tricks
Let the meat rest after searing for extra tenderness.
Stir occasionally to prevent sticking and build flavor.
Adjust salt and herbs to taste before serving.
Recipe Variations
Lamb Lover’s Stew: Swap beef for lamb and add a teaspoon of mint for a fresh twist.
Vegetable Boost: Add diced parsnips and turnips along with carrots for added depth.
Spicy Twist: Include a pinch of smoked paprika or cayenne to give it a subtle heat.
Final Thoughts
This Irish stew with mashed potatoes is more than just a meal; it’s an experience. The combination of tender meat, sweet carrots, and fragrant herbs delivers comfort with every bite. It’s the kind of dish that turns ordinary evenings into cozy memories. Simple enough for weeknights yet special enough for guests, it brings warmth and satisfaction to the table.
Every spoonful carries a story of home, care, and shared joy. It’s a recipe that evolves with time, leaving room for creativity while remaining a reliable classic. A pot of this stew on a stormy day or during a family gathering always feels like a hug in a bowl.
Irish Stew With Mashed Potatoes
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef stew meat or lamb
- ¼ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons fresh rosemary
- 1 teaspoon dried thyme
- 4 cups beef broth
- 5 carrots peeled and cut into chunks
- 1 cup frozen peas
- 2 bay leaves
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Combine beef or lamb, flour, salt, black pepper, garlic powder, onion powder, rosemary, and thyme in a Ziploc bag and shake until fully coated.
- Add the coated meat to the hot pot and sear on all sides until browned, about 5–7 minutes.
- Slowly pour in beef broth, stirring to lift any browned bits from the bottom.
- Add carrots and bay leaves. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
- Five minutes before the end, stir in peas and remove bay leaves before serving.
- Serve hot with creamy mashed potatoes, letting each spoonful carry the rich, herby flavors.
