Irish beef stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add the beef chuck and cook until browned on all sides (about 4 minutes).

Add onion, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for 5 more minutes.

Pour in beef broth, cover, and simmer for 2–4 hours, until the meat and vegetables are tender.

Stir in frozen peas.

In a small bowl, stir together softened butter and flour until smooth. Stir this mixture into the stew to thicken. Remove bay leaf before serving.

Biscuits: Preheat oven to 375°F (190°C). 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.

Stir in buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface and knead a few times.

Roll out dough to about 1/2-inch thickness and cut rounds using a biscuit cutter. Place on a baking sheet.

Bake for about 15 minutes or until golden brown. Let cool for 5–10 minutes. Drizzle with honey before serving.

Mashed potatoes: Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15–20 minutes until tender.

Drain and transfer potatoes to a bowl. Mash, then add cream cheese, sour cream, milk, salt, garlic powder, and pepper. Beat until smooth. Top with fresh chives.

Serve: Plate the Irish beef stew over mashed potatoes. Serve with a biscuit on the side and a glass of cold white grape juice.