Dinner

Irish Stew with Mashed Potatoes Recipe

Name: Irish Stew with Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 2 Tablespoons Olive Oil; 3 Pounds Beef Stew Meat (or Lamb); 1/4 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 Each Carrots (peeled and cut into chunks); 1 Cup Frozen Peas; 2 Each Bay Leaves; Mashed Potatoes for Serving

ByCharlotte Montgomery December 31, 2025December 31, 2025

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Introduction

Irish Stew with Mashed Potatoes is a comforting classic, perfect for cozy dinners. Tender stew meat simmers in a flavorful broth with fresh vegetables, served alongside creamy mashed potatoes for a hearty meal.

A white bowl filled with two main layers: on the left side, rich brown beef stew with visible chunks of tender beef, whole baby carrots, and green peas, all coated in a thick glossy brown gravy; on the right side, a generous serving of fluffy white mashed potatoes topped with a square of melting butter sprinkled with green herbs. A silver spoon is partially buried in the mashed potatoes on the right edge of the bowl. The bowl sits on a white marbled surface, with a striped blue and white cloth nearby and a salt shaker visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
3 pounds beef stew meat (or lamb)
1/4 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
Mashed potatoes for serving

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat.
Step 2: In a large ziplock bag, combine the stew meat, flour, salt, black pepper, onion powder, garlic powder, rosemary, and thyme. Shake well to coat the meat evenly.
Step 3: When the oil is hot, add the seasoned stew meat to the pot and sear it on all sides until browned.
Step 4: Slowly stir in the beef broth, mixing continuously to prevent lumps.
Step 5: Add the carrots and bay leaves, and bring the stew to a boil.
Step 6: Reduce the heat to medium-low and cover with the lid.
Step 7: Let the stew cook for about 45 minutes, stirring occasionally to prevent sticking.
Step 8: Five minutes before the end of cooking, add the frozen peas to the stew.
Step 9: Remove the bay leaves and serve the stew hot alongside creamy mashed potatoes.

Tips & Variations

For a richer flavor, brown the meat in batches to avoid overcrowding the pot.
Swap beef stew meat with lamb for a traditional Irish twist.
Add parsnips or turnips for extra root vegetable variety.
Use fresh herbs if available, but dried herbs work well too.
If you prefer a thicker stew, mix a small amount of flour with water and stir in during the last 10 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with two main parts: on the left side, thick brown beef stew with chunks of tender beef, whole baby carrots, and green peas in rich gravy; on the right side, creamy white mashed potatoes topped with a square of melting butter and sprinkled with chopped green herbs. A silver spoon scoops into the mashed potatoes on the right. The bowl sits on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lamb instead of beef?

Yes, lamb is a traditional choice for Irish stew and works wonderfully in this recipe, providing a richer and more distinctive flavor.

How do I make the stew thicker?

To thicken the stew, create a slurry by mixing a tablespoon of flour or cornstarch with cold water, then stir it into the stew during the last 10 minutes of cooking. This will help the broth become more hearty and thick.