Name: Irish Stew with Mashed Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: irish
Ingredients: 2 tablespoons olive oil; 3 pounds beef stew meat or lamb; 1/4 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons fresh rosemary; 1 teaspoon dried thyme; 4 cups beef broth; 5 carrots, peeled and cut into chunks; 1 cup frozen peas; 2 bay leaves; Mashed potatoes, for serving

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When it comes to comfort food that truly sticks to your ribs, few dishes do it better than a warm, savory bowl of Irish Stew with Mashed Potatoes. This timeless dish, rooted in Irish tradition, is made with tender chunks of beef or lamb, rich herbs, and vegetables, all simmered to perfection in a flavorful broth. Served over creamy mashed potatoes, it’s rustic, nourishing, and completely satisfying. Whether you’re cooking for a crowd or just craving a soul-warming meal, this stew delivers every time.

Why You’ll Love This Recipe

Classic, hearty comfort food with deep flavor and satisfying texture
Perfect for meal prep — reheats beautifully and tastes even better the next day
Made with simple, everyday ingredients
Customizable with beef or lamb
Includes mashed potatoes for the ultimate cozy meal
One-pot recipe with easy cleanup
Great for cold nights, celebrations, or casual Sunday dinners

This stew brings together everything you want in a meal: warmth, richness, simplicity, and comfort.

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below)

2 tablespoons olive oil
3 pounds beef stew meat or lamb
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons fresh rosemary, chopped
1 teaspoon dried thyme
4 cups beef broth
5 carrots, peeled and cut into chunks
1 cup frozen peas
2 bay leaves
Mashed potatoes, for serving

Instructions

Step 1: Prep the Meat

In a large zip-top bag, combine the stew meat, flour, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Seal and shake to coat the meat evenly.

Step 2: Brown the Meat

Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the flour-coated meat. Sear all sides until browned — this adds rich flavor to the stew.

Step 3: Deglaze and Simmer

Slowly stir in the beef broth while scraping the bottom of the pan to release any browned bits. Add the carrots and bay leaves. Bring the mixture to a boil, then reduce to medium-low, cover, and simmer for 45 minutes. Stir occasionally to ensure nothing sticks.

Step 4: Add the Peas

Five minutes before the stew is finished, stir in the peas and allow them to heat through.

Step 5: Serve

Remove the bay leaves. Spoon the hearty stew over a bed of creamy mashed potatoes and serve warm.

Variations

Use lamb instead of beef for a more traditional Irish flavor.
Add parsnips or turnips for extra earthiness.
For a thicker stew, mash a few of the cooked carrots or remove the lid for the last 10 minutes to let it reduce.
Make it spicy with a pinch of crushed red pepper flakes.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each.

FAQs

Can I make this in a slow cooker?

Yes, brown the meat first, then transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

Is lamb or beef more traditional in Irish stew?

Lamb is more traditional in Ireland, but beef is a common substitute and more widely available.

Can I add potatoes to the stew instead of serving them mashed?

Absolutely. Just chop the potatoes and add them with the carrots. However, serving it over mashed potatoes creates a smoother, more indulgent texture.

What’s the best cut of beef for stew?

Chuck roast or stew meat works best. It becomes tender after slow cooking and absorbs flavor beautifully.

How do I thicken the stew?

If you prefer a thicker stew, remove the lid for the last 10 minutes of simmering or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Can I use fresh peas instead of frozen?

Yes, fresh peas are fine. Just add them at the same time and cook until bright green and tender.

What can I serve with this stew besides mashed potatoes?

Crusty bread, colcannon, or buttered noodles all pair well.

Do I need a Dutch oven?

A Dutch oven is ideal, but any large, heavy-bottomed pot with a lid will work.

Can I make this stew ahead of time?

Yes. The flavors deepen over time, making it even better the next day.

What herbs can I substitute if I don’t have rosemary or thyme?

Use Italian seasoning, dried parsley, or a mix of dried herbs like marjoram and oregano.

Conclusion

This Irish Stew with Mashed Potatoes is a hearty, classic dish that’s as comforting as it is satisfying. With fork-tender meat, rich broth, and perfectly cooked vegetables served over creamy mashed potatoes, it’s the kind of meal that brings people together. Simple, nourishing, and timeless — this is a dish you’ll turn to again and again, no matter the season.