Nothing says comfort food like a big bowl of Irish Stew with Mashed Potatoes. Hearty, filling, and made with simple ingredients, this dish warms you from the inside out. Whether you’re making it for St. Patrick’s Day or a cozy weeknight dinner, it’s a recipe you’ll come back to again and again.
Traditionally, Irish stew is made with lamb or mutton, but here in the States, lamb can be expensive and hard to find. That’s why I use beef stew meat as an easy and affordable substitute—it still delivers the same rich flavor and tender bite.
Why You’ll Love This Recipe
- Quick & easy – ready in under an hour.
- One-pot comfort food – perfect for cold winter nights.
- Family-friendly – everyone will love it.
- Versatile – works with lamb, beef, or even chuck roast.
Ingredients You’ll Need
- Stew Meat – lamb for tradition, beef for convenience.
- Flour & Seasonings – helps coat the meat for browning and flavor.
- Olive Oil – or another cooking oil.
- Carrots & Peas – classic stew vegetables.
- Beef Broth – the base of the stew (stock works too).
- Bay Leaves & Herbs – rosemary, thyme, garlic, and onion powder.
- Mashed Potatoes – for serving on the side or as a hearty base.
👉 See the recipe card below for full quantities.
Step-by-Step Instructions
- Season & coat the meat – In a large zip-top bag, combine flour, salt, pepper, and seasonings. Add the stew meat and shake to coat evenly.
- Brown the meat – Heat olive oil in a Dutch oven over medium heat. Add the meat and sear on all sides.
- Deglaze the pot – Slowly stir in the beef broth, scraping up the browned bits from the bottom.
- Simmer the stew – Add carrots and bay leaves, bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
- Add the peas – Stir in peas during the last 5 minutes of cooking. Remove bay leaves before serving.
- Serve & enjoy – Spoon the stew over creamy mashed potatoes (and a slice of Irish Soda Bread if you’re feeling festive!).
💡 Tip: If your stew needs thickening, sprinkle in a little instant mashed potato flakes. They add body and extra flavor without clumping.
Variations & Substitutions
- Guinness Beer – add for an authentic Irish twist.
- Tomato Paste – thickens the broth with rich flavor.
- Worcestershire or Soy Sauce – for umami depth.
- Brown Sugar – balances the savory flavors.
- Chuck Roast – cut into chunks if you prefer larger pieces of beef.
- Chicken Stock – can be swapped in if that’s what you have on hand.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled stew in a freezer-safe container for up to 3 months.
Kitchen Gear You’ll Need
- Dutch oven or heavy pot
- Wooden spoon
- Potato masher (if making fresh mashed potatoes)
More Irish-Inspired Recipes
- [Irish Corned Beef Hash]
- [Quick Irish Soda Bread]
- [Fisherman’s Pie]
- [Colcannon Mashed Potatoes]
Irish Stew with Mashed Potatoes Recipe Card
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Ingredients
- 2 tbsp olive oil
- 3 lbs beef stew meat (or lamb)
- ¼ cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp fresh rosemary
- 1 tsp dried thyme
- 4 cups beef broth
- 5 carrots, peeled and chopped
- 2 bay leaves
- 1 cup frozen peas
- Mashed potatoes, for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Coat stew meat with flour, salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Add to the pot and brown on all sides.
- Stir in beef broth, scraping up any browned bits.
- Add carrots and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
- Add peas during the last 5 minutes of cooking. Remove bay leaves.
- Serve stew over mashed potatoes.
Notes:
- Stew will thicken as it cools. Add a little instant mashed potatoes if needed.
- For authenticity, use lamb or mutton if available.