Irish Beef Stew

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Prep Time: 35 minutes
Cook Time: 4 hours
Servings: 2
Calories: 1082kcal

Ingredients

Irish Beef Stew

  • 1/2 TBSP Extra-virgin olive oil
  • 8 oz Chuck roast trimmed and cut into cubes
  • 1/2 Yellow onion diced
  • 2 Carrots 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

Soda Bread

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 6 TBSP Buttermilk
  • 2 TBSP Butter softened

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

Lime Mint Spritzer

  • 24 oz Sparkling water
  • 2 TBSP Honey to taste
  • 2 tsp Lime juice use more or less to taste
  • 1/4 cup Fresh mint
US Customary - Metric

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. (can transfer into a slow cooker if preferred)
  • Prepare the soda bread: Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or oven-proof pan in the oven to preheat.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the dry ingredients.
  • Pour the buttermilk into the well. Using a wooden spoon, mix until the dough comes together. It should be sticky but manageable.
  • Turn the dough out onto a floured surface. Gently knead it and shape it into a round loaf.
  • Carefully remove the hot skillet from the oven and sprinkle the bottom with some flour. Place the dough in the skillet.
  • Use a sharp knife to score a deep "X" into the top of the dough, which will help it cook through.
  • Transfer the skillet back to the oven and bake for about 15 minutes. Then reduce the oven temperature to 400°F (200°C) and bake for an additional 15 - 20 minutes or until the bread is golden and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool slightly before slicing. Spread slices with butter.
  • Finish the stew: Remove the bay leaf. In a small bowl, stir softened butter and flour together until smooth. Stir this mixture into the stew. Add frozen peas and allow to warm for 2 - 3 minutes.
  • 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.
  • Spritzer: Stir together all ingredients until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
  • Serve the Irish beef stew over mashed potatoes with soda bread and lime mint spritzer.

Nutrition

Calories: 1082kcal | Carbohydrates: 131g | Protein: 41g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 2622mg | Potassium: 1009mg | Fiber: 6g | Sugar: 26g | Vitamin A: 11366IU | Vitamin C: 10mg | Calcium: 214mg | Iron: 9mg

Irish Beef Stew

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 4 hours
Servings 2
Calories 1082 kcal

Ingredients
 
 

Irish Beef Stew

  • 1/2 TBSP Extra-virgin olive oil
  • 8 oz Chuck roast trimmed and cut into cubes
  • 1/2 Yellow onion diced
  • 2 Carrots 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

Soda Bread

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 6 TBSP Buttermilk
  • 2 TBSP Butter softened

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

Lime Mint Spritzer

  • 24 oz Sparkling water
  • 2 TBSP Honey to taste
  • 2 tsp Lime juice use more or less to taste
  • 1/4 cup Fresh mint

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. (can transfer into a slow cooker if preferred)
  • Prepare the soda bread: Preheat your oven to 425°F (220°C). Place a large cast-iron skillet or oven-proof pan in the oven to preheat.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the dry ingredients.
  • Pour the buttermilk into the well. Using a wooden spoon, mix until the dough comes together. It should be sticky but manageable.
  • Turn the dough out onto a floured surface. Gently knead it and shape it into a round loaf.
  • Carefully remove the hot skillet from the oven and sprinkle the bottom with some flour. Place the dough in the skillet.
  • Use a sharp knife to score a deep "X" into the top of the dough, which will help it cook through.
  • Transfer the skillet back to the oven and bake for about 15 minutes. Then reduce the oven temperature to 400°F (200°C) and bake for an additional 15 - 20 minutes or until the bread is golden and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool slightly before slicing. Spread slices with butter.
  • Finish the stew: Remove the bay leaf. In a small bowl, stir softened butter and flour together until smooth. Stir this mixture into the stew. Add frozen peas and allow to warm for 2 - 3 minutes.
  • 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.
  • Spritzer: Stir together all ingredients until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
  • Serve the Irish beef stew over mashed potatoes with soda bread and lime mint spritzer.

Nutrition

Calories: 1082kcalCarbohydrates: 131gProtein: 41gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 152mgSodium: 2622mgPotassium: 1009mgFiber: 6gSugar: 26gVitamin A: 11366IUVitamin C: 10mgCalcium: 214mgIron: 9mg
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