The Humpherys Family

Irish Beef Stew with Mashed Potatoes

Source  Lauren's Latest
Recipe Added:  5/6/2012
2 Tbsp olive oil
1 lb stew meat
4 large carrots, peeled, chopped
1 onion, diced
2 cloves garlic, minced
salt & pepper, to taste
1/4 tsp each thyme, rosemary
1 large bay leaf or 2 small
2 cups beef broth
2 Tbsp butter
2 Tbsp flour
heaping 1/3 cup frozen peas
In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. May also cook in the crockpot. When ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.
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