Irish Stew with Mashed Potatoes – A Hearty Classic Full of Comfort

There are few dishes that feel as warm, grounding, and timeless as a bowl of Irish stew. Rooted in tradition and built on simple ingredients, Irish Stew with Mashed Potatoes is the kind of meal that feels like home the moment it hits the table. Rich, slow-simmered beef, tender vegetables, and deeply savory broth come together in a way that’s humble yet incredibly satisfying—especially when served over a generous scoop of creamy mashed potatoes.

This dish was born out of necessity, crafted by generations who relied on affordable cuts of meat, potatoes, and whatever vegetables were available. Over time, it became a symbol of Irish comfort food: honest, nourishing, and meant to be shared. The mashed potatoes soak up the flavorful stew, turning every bite into something deeply comforting and hearty.

Whether you’re cooking for a cold evening, a family gathering, or a cozy St. Patrick’s Day celebration, this Irish stew delivers comfort in its purest form. It’s a slow-cooked recipe that rewards patience, filling your kitchen with rich aromas and your table with smiles.

Ingredients:

For the Irish Stew

• 2 pounds beef chuck, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup water
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped

For the Mashed Potatoes

• 2 pounds russet potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup warm milk
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season beef chunks with salt and pepper, then brown them in batches until deeply golden on all sides. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
4. Sprinkle flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
5. Return beef to the pot and pour in beef broth and water, scraping up any browned bits from the bottom.
6. Add thyme, bay leaves, Worcestershire sauce, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
7. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and the broth thickens.
8. Meanwhile, prepare mashed potatoes. Boil potatoes in salted water for 15–18 minutes until tender. Drain well.
9. Mash potatoes with butter, warm milk, salt, and pepper until smooth and fluffy.
10. Remove bay leaves from stew and adjust seasoning. Serve hot stew spooned over mashed potatoes and garnish with parsley.

Irish Stew with Mashed Potatoes

A hearty Irish-style beef stew slow-simmered with vegetables and served over creamy mashed potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Irish

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Irish Stew

• 2 lb beef chuck cubed
• 4 cups beef broth
• 3 medium carrots sliced
• 1 large onion chopped
• 3 cloves garlic minced

Mashed Potatoes

• 2 lb russet potatoes peeled and cubed
• 4 tbsp butter
• 0.5 cup milk warm

Equipment

• Dutch oven or large pot
• Potato masher
• Cutting board
• Knife

Method

 

1. Brown beef in olive oil until golden.
2. Cook vegetables and garlic in same pot.
3. Add flour, broth, beef, and seasonings.
4. Simmer covered for 1.5–2 hours until tender.
5. Boil and mash potatoes with butter and milk.
6. Serve stew over mashed potatoes.

Notes

Classic comfort food perfect for cold days.

Tips & Tricks:

• Brown the beef well to build deep flavor in the stew.
• Low and slow simmering makes the meat incredibly tender.
• Use a potato masher instead of a blender to keep mash fluffy.
• Add a splash of broth to mashed potatoes if they thicken too much.

Variations:

• Substitute lamb for a more traditional Irish-style stew.
• Add parsnips or turnips for extra root vegetable flavor.
• Make it richer with a splash of stout or dark ale.
• Use Yukon Gold potatoes for creamier mashed potatoes.

Serving Suggestions:

• Serve with crusty bread or soda bread to soak up the broth.
• Pair with buttered green peas or cabbage on the side.
• Perfect centerpiece for St. Patrick’s Day dinner.
• Enjoy leftovers the next day—the flavor only improves.

Storage Information:

• Refrigerate stew and mashed potatoes separately for up to 4 days.
• Freeze stew (without potatoes) for up to 3 months.
• Reheat gently on the stovetop, adding broth if needed.

FAQ:

• Can I make this in a slow cooker? Yes, cook on low for 7–8 hours.
• Is Irish stew traditionally thick? It’s lightly thickened, not gravy-heavy.
• Can I skip flour? Yes, reduce broth slightly or thicken naturally by simmering longer.

History / Fun Facts:
Irish stew dates back centuries and was traditionally made with lamb, onions, and potatoes. Beef versions became popular as cattle farming expanded. Potatoes were once the backbone of Irish cuisine, making mashed potatoes a natural and beloved companion to this iconic stew.