Irish Stew Over Mashed Potatoes

Irish Stew Over Mashed Potatoes

Rich Irish beef stew served over creamy mashed potatoes doesn’t get any more comforting than this. Melt in your mouth beef tips, tender carrots, onions and garlic, cook in a rich broth of beer and stock. Two hours and you have the most delicious stew known to man-kind, not even playing!

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Classic Irish stew is a flavorful peasant dish made with the cheapest, most readily available ingredients. Traditionally made with lamb or mutton, Irish stew reflects the history of Ireland itself.

The American version includes beef and a good dark beer, like Guinness. I do love a good beef stew with meat, carrots and potatoes, but serving it over creamy mashed potatoes takes it to a whole new level. The dark beer adds another layer of richness that’s unbelievably good. I am confident you will love this!

Let eat!🤍

Irish Stew Over Mashed Potatoes

The most delicious melt in your mouth beef tips, tender carrots, onions and garlic, cook in a rich broth of beer and stock. Serve over creamy mashed potatoes for an unforgettable meal.
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American, Irish
Servings 5
Calories 508 kcal


  • 2 tbsp olive oil, divided
  • 1 lb stew meat
  • 1 cup onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 4 large carrots, peeled and cut in 1-inch chunks
  • 1 tsp Italian seasoning
  • 3 tbsp flour, divided
  • 2 tbsp tomato paste
  • 1 12 oz bottle dark beer, such as Guinness
  • 2 1/2 cups low sodium chicken stock
  • 1 dried bay leaf
  • 2 tbsp fresh parsley
  • 1 cup frozen peas
  • 1 1/2 tsp salt, divided
  • 1 tsp pepper, divided
  • cooked mashed potatoes see notes below


  • In a medium size bowl combine stew meat, 1 tsp salt, 1/2 tsp pepper, and 2 tbsp flour.
  • Heat a large Dutch oven to medium high heat and add 1 tbsp olive oil along with half the stew meat. Sear until golden brown about 5 minutes. Transfer to a large plate. Repeat steps with additional olive oil and rest of stew meat.
  • Add onion and celery to hot pot and sauté for 2 minutes. Add garlic, Italian seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Stir to combine and add tomato paste.
  • Pour in beer and scrap up bits from bottom of pan. Add the beef back in along with bay leaf and chicken stock. Give it a good stir and bring to a boil. Cover and reduce heat to simmer for 1 hour, stirring once.
  • Add in carrots and cook 1 more hour.
  • Whisk in 1 tbsp flour and cook until thickened slightly, about 5 minutes. Add parsley and peas and cook another 5-7 minutes.
  • Serve over creamy mashed potatoes.


Mashed Potatoes for 5 servings- Peel 6 large Yukon gold or russet potatoes and cut in quarters. Add to large stock pot and cover with water. Bring to a boil and cook until soft, about 8-10 minutes. Drain. Add 1/4-1/2 stick butter, a splash of milk and salt and pepper to taste. Mash potatoes until creamy. 
Beer substitute- Use 1 1/2 cups low sodium beef stock in place of beer. 
Meat- There are many different cuts of beef that work well for stews. 
  1. Chuck roast
  2. Chuck shoulder
  3. Chuck eye
  4. Bottom round roast
  5. Bottom-eye roast
  6. Rump roast
I love to buy the already cut up chuck roast beef tips. They are lean and cut down on my prep time.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Beef stew, Irish Stew, Mashed Potatoes, Stew, veggies

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!

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