Description
A rich and flavorful stew served with creamy mashed potatoes, perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 3 pounds Beef Stew Meat or Lamb
- 0.25 cup All-Purpose Flour
- 2 teaspoons Sea 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 each Carrots, cut into chunks
- 1 cup Frozen Peas
- 2 each Bay Leaves
- 2 pounds Potatoes (Yukon Gold preferred)
- 0.5 cup Salted Butter
- 0.5 cup Whole Milk or Cream
- to taste Salt
- to taste Black Pepper
Instructions
- Cut the beef or lamb stew meat into bite-sized pieces and pat them dry with a paper towel.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meat in batches and brown on all sides for 5-7 minutes. Remove and set aside.
- Add the flour to the same pot. Cook for about a minute to get rid of the raw taste.
- Combine the sea salt, black pepper, garlic powder, onion powder, rosemary, and thyme with the flour.
- Pour in the beef broth slowly while stirring. Add the seared meat back into the pot with carrots, peas, and bay leaves. Bring to a boil, then lower to a simmer.
- Simmer for about 90-120 minutes, stirring occasionally.
- Peel and chop the Yukon Gold potatoes, then boil in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return to the pot. Add the salted butter and milk (or cream). Mash until smooth, seasoning with salt and pepper.
- Remove the bay leaves from the stew and serve with mashed potatoes on top.
- Enjoy your cozy meal!
Notes
For a vegetarian option, use vegetable broth and substitute meat with mushrooms or lentils.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg