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Irish Stew with Mashed Potatoes

A classic Irish stew with tender lamb or beef, hearty vegetables, and creamy mashed potatoes — perfect comfort food for any night.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 520

Ingredients
  

Stew Ingredients
  • 1.5 pounds lamb shoulder or beef stew meat cut into 1-inch cubes
  • 4 cups beef or lamb broth
  • 2 large carrots sliced
  • 2 large onions chopped
  • 3 stalks celery chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup pearl onions optional
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp flour for thickening
  • 1 cup dry stout or Guinness optional
Mashed Potatoes
  • 4 tbsp butter
  • 1/2 cup milk or cream
  • 4 large potatoes peeled and chunked
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Mixing spoon
  • Peeler
  • Potato masher

Method
 

  1. Season meat with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown meat in batches, then set aside.
  2. Sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
  3. Return meat to pot. Add tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and flour. Stir to coat.
  4. Pour in broth and optional stout. Bring to a simmer, then reduce heat and cover. Cook 1.5–2 hours until meat is tender.
  5. Add potato chunks and cook 20–25 minutes until tender.
  6. Stir in frozen peas and cook 5 more minutes. Remove bay leaves and adjust seasoning.
  7. Boil potatoes for mash until tender. Drain and mash with butter and milk/cream. Season with salt and pepper.
  8. Serve stew over mashed potatoes or on the side. Garnish with chopped parsley.

Notes

For a richer stew, use lamb broth and add a splash of stout. Leftovers taste even better the next day.