Description
This traditional Irish Beef Stew with Mashed Potatoes is a hearty and comforting meal perfect for chilly days. Tender beef chuck is slowly simmered with aromatic vegetables, Guinness stout, and fresh herbs in a rich broth, then served over creamy Yukon Gold mashed potatoes. This classic dish offers a robust flavor with a smooth texture, ideal for family dinners or festive occasions.
Ingredients
Scale
Beef Stew
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper to taste
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup Guinness stout or other dark beer
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and chopped
- 2 stalks celery, sliced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Mashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches so they sear evenly on all sides. Once browned, transfer them to a plate and set aside.
- Sauté Aromatics: Using the same pot, add the chopped onion and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Thicken and Build Base: Sprinkle the flour over the onion mixture and stir for another minute to coat evenly. Slowly pour in the beef broth and Guinness stout, scraping up any browned bits stuck to the pot to infuse the broth with flavor.
- Add Vegetables and Simmer: Return the browned beef back to the pot. Add carrots, parsnips, celery, fresh thyme, and bay leaves. Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and the broth thickens.
- Prepare Mashed Potatoes: While the stew simmers, place the quartered Yukon Gold potatoes in salted boiling water. Cook until fork-tender, about 15 to 20 minutes. Drain the potatoes, then mash them thoroughly with butter and whole milk until creamy. Season with salt to taste.
- Serve: Before serving, remove the bay leaves from the stew. Spoon the warm beef stew over a bed of mashed potatoes. Garnish with chopped parsley if desired for added color and freshness.
Notes
- If you prefer not to use beer, substitute it with additional beef broth without compromising flavor.
- For an even richer taste, prepare this stew a day ahead and reheat before serving to allow flavors to meld.