Ingredients
Irish Beef Stew
- 1/2 TBSP Extra-virgin olive oil
- 8 oz Beef chuck roast trimmed and cut into cubes
- 1/2 Yellow onion diced
- 2 Carrots large, peeled and chopped
- 1 clove Garlic minced
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/2 tsp Fresh thyme
- 1/2 tsp Fresh rosemary
- 1 Bay leaf
- 1 cup Beef broth
- 1 TBSP Butter softened
- 1 TBSP All-purpose flour
- ¼ cup Frozen peas
Biscuits
- 1/2 cup All-purpose flour
- 1/2 TBSP Sugar
- 1/2 TBSP Baking powder
- 1/4 tsp Salt
- 2 TBSP Butter
- 2 TBSP Buttermilk or more if needed
- 2 TBSP Honey for drizzling
Mashed Potatoes
- 1.5 cups Potatoes peeled and quartered
- 1 oz Cream cheese cubed
- 2 TBSP Sour cream
- 2 TBSP Milk
- 1/4 tsp Salt
- 1/8 tsp Garlic powder
- 1/8 tsp Black pepper
- 1/2 TBSP Fresh chives chopped
White Grape Juice
- 24 oz White grape juice cold
Instructions
- Irish Beef Stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides (about 4 minutes).
- Add onions, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for an additional 5 minutes. Pour in beef broth, cover, and simmer for 2-4 hours, until meat and vegetables are tender. Stir in the peas. Once the gravy is thickened, it’s done.
- Remove the bay leaf. In a small bowl, stir softened butter and flour together until smooth. Stir this mixture into the stew.
- Biscuits: Preheat the oven to 375°F (190C). Line a baking sheet or grease a muffin tin.
- In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gently stir in buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface and knead it a few times.
- Roll out the dough to about 1/2-inch thickness. Use a biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet. Bake for about 15 minutes or until golden brown. Let cool for 5-10 minutes before serving. Drizzle with honey.
- Mashed Potatoes: Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15-20 minutes or until tender. Drain. Transfer potatoes to a bowl and mash. Add cream cheese, sour cream, milk, salt, garlic powder, and pepper. Beat until smooth. Top with chopped chives or herbs when serving.
- Serve the Irish beef stew over mashed potatoes, biscuit, and white grape juice.
Notes
Estimated Cook Time: 2-4 hours
Nutrition
Calories: 907kcal | Carbohydrates: 110g | Protein: 31g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2317mg | Potassium: 1181mg | Fiber: 4g | Sugar: 75g | Vitamin A: 11142IU | Vitamin C: 8mg | Calcium: 349mg | Iron: 6mg
Irish Beef Stew with Mashed Potatoes
Ingredients
Irish Beef Stew
- 1/2 TBSP Extra-virgin olive oil
- 8 oz Beef chuck roast trimmed and cut into cubes
- 1/2 Yellow onion diced
- 2 Carrots large, peeled and chopped
- 1 clove Garlic minced
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/2 tsp Fresh thyme
- 1/2 tsp Fresh rosemary
- 1 Bay leaf
- 1 cup Beef broth
- 1 TBSP Butter softened
- 1 TBSP All-purpose flour
- ¼ cup Frozen peas
Biscuits
- 1/2 cup All-purpose flour
- 1/2 TBSP Sugar
- 1/2 TBSP Baking powder
- 1/4 tsp Salt
- 2 TBSP Butter
- 2 TBSP Buttermilk or more if needed
- 2 TBSP Honey for drizzling
Mashed Potatoes
- 1.5 cups Potatoes peeled and quartered
- 1 oz Cream cheese cubed
- 2 TBSP Sour cream
- 2 TBSP Milk
- 1/4 tsp Salt
- 1/8 tsp Garlic powder
- 1/8 tsp Black pepper
- 1/2 TBSP Fresh chives chopped
White Grape Juice
- 24 oz White grape juice cold
Instructions
- Irish Beef Stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides (about 4 minutes).
- Add onions, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for an additional 5 minutes. Pour in beef broth, cover, and simmer for 2-4 hours, until meat and vegetables are tender. Stir in the peas. Once the gravy is thickened, it’s done.
- Remove the bay leaf. In a small bowl, stir softened butter and flour together until smooth. Stir this mixture into the stew.
- Biscuits: Preheat the oven to 375°F (190C). Line a baking sheet or grease a muffin tin.
- In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Gently stir in buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface and knead it a few times.
- Roll out the dough to about 1/2-inch thickness. Use a biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet. Bake for about 15 minutes or until golden brown. Let cool for 5-10 minutes before serving. Drizzle with honey.
- Mashed Potatoes: Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15-20 minutes or until tender. Drain. Transfer potatoes to a bowl and mash. Add cream cheese, sour cream, milk, salt, garlic powder, and pepper. Beat until smooth. Top with chopped chives or herbs when serving.
- Serve the Irish beef stew over mashed potatoes, biscuit, and white grape juice.
Notes
Estimated Cook Time: 2-4 hours
Nutrition
Calories: 907kcalCarbohydrates: 110gProtein: 31gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 148mgSodium: 2317mgPotassium: 1181mgFiber: 4gSugar: 75gVitamin A: 11142IUVitamin C: 8mgCalcium: 349mgIron: 6mg
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