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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.
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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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