Irish Beef Stew with Mashed Potatoes

Prep Time 30

Cook Time 3

Servings

Calories 907kcal

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

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. 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