When I think of stew, I think of warm comfort food. It is just one of those meals that is perfect to have at this time of year!
The recipe I have for you today is an Irish version that is served over mashed potatoes. This was loved by all the family and will be making a regular appearance at our dinner table now.
This stew for me is similar to a shepherds pie, just inverted. This does need some time to simmer, but is so worth it for those tender pieces of beef. You could even do this in a slow cooker if you must, but I love it prepared on the stove top.
- 1 Tbsp olive oil
- 1 lb. chuck roast, trimmed and cut into cubes
- 1 diced onion
- 4 large carrots, chopped
- 2 cloves minced garlic
- 1 tsp salt
- freshly ground black pepper to taste
- 1 tsp thyme
- 1 tsp crushed rosemary
- 2 bay leaves
- 2 cups beef broth
- 2 Tbsp butter, softened
- 2 Tbsp flour
- ½ cup frozen peas
- Hot mashed potatoes for serving
- In large pot over medium heat, add olive oil. Add chuck roast and cook until browned on all sides.
- Add in the onion, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook for 5 minutes. Pour in beef broth in and stir to combine. Cover and simmer about 2-3 hours, until meat and vegetables are tender.
- Remove bay leaves from pot. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew then mix in the frozen peas. Cook until gravy thickens. Serve ladled over hot over mashed potatoes. Serves 4-5.
Recipe adapted from The Comfort of Cooking.