Irish Beef Stew with Garlic Mashed Potatoes

IRISH BEEF STEW with GARLIC MASHED POTATOES

3/10/2016

This savory Irish Beef Stew with Garlic Mashed Potatoes is a family favorite dinner - slow cooked tender beef, tender carrots and sweet peas over smooth garlic mashed potatoes - comfort food at its best, and not just for St. Patrick's Day!

Irish Beef Stew with Garlic Smashed Potatoes

Tender sweet carrots and peas make this as beautiful as it is delicious! And if you want a change of pace, you can make Garlic Smashed Potatoes rather than buttery smooth mashed potatoes - either way the potatoes and fresh garlic are boiled until tender, but for SMASHED, you don't need to peel your red potatoes at all. A real time saver, and just as delicious!

All you'll need is a warm loaf or two of our Herbed Cheese & Beer Bread and a pint of icy cold Irish stout, and dinner will be perfect!

Irish Beef Stew with Garlic Mashed Potatoes

The St. Patrick's Day Parade is a REAL big deal around here....but coming home to a warm, delicious Irish Beef Stew with Garlic Mashed Potatoes just fills my senses!

And like many stews, if you are lucky enough to have any leftovers, it tastes even BETTER the next day for lunch! Hope that your tummy loves this as much as we do!

Irish Beef Stew with Garlic Smashed Potatoes

IRISH BEEF STEW with GARLIC MASHED POTATOES

This savory dinner is a family favorite – slow cooked tender beef over smooth garlic mashed potatoes – comfort food and not just for St. Patrick’s Day!!

Irish Beef Stew with Garlic Mashed Potatoes

INGREDIENTS:
1 tablespoon olive oil
1 pound stew meat, cut into 1-1/2-inch cubes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 yellow onion, diced
1 leek, sliced
4 carrots, peeled and sliced diagonally
1 tablespoon tomato paste
1 cup beef broth
1 cup dark stout beer
1 teaspoon fresh thyme leaves
1 bay leaf
3 tablespoons all-purpose flour
1 cup frozen peas

Garlic Mashed Potatoes*:
2 pounds red potatoes, peeled and quartered
4 cloves garlic
1/2 cup half & half
4 tablespoons butter
salt and freshly ground black pepper

HOW I MAKE THIS:

Heat olive oil in a large Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the pot and cook until evenly browned, about 2-3 minutes; place drained beef in crockpot.
Add garlic, onion, leek and carrots to the crockpot.
Stir in beef broth, beer, parsley, thyme, bay leaf and tomato paste.
Heat on high for 1 hour; reduce heat to low and cook for additional 3 hours.
To make the Garlic Mashed Potatoes, place potatoes and garlic in a large heavy pan and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the pan.
Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.
In a small bowl, remove ½ cup of broth from crockpot. Whisk flour into broth. Add mixture to the crockpot and stir until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 5 minutes.
Serve immediately with garlic mashed potatoes.

YIELD: 4 to 6 servings

NOTES: *If you’d prefer, you can serve these with “smashed” potatoes rather than mashed. Simple to do – wash your potatoes thoroughly, but don’t peel. Quarter and continue cooking per instructions above.

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