Beef Irish Stew Cheese Mashed Potatoes
What are we cooking today?
This satisfyingly hearty beef stew tastes like you toiled over it all day, but you’ll get it to the table in a fraction of that time. Adding a simple slurry of flour and broth at the end of cooking helps thicken the stew a bit, while also giving it a velvety texture. Served on top of cheesy mashed potatoes, this is the perfect family dinner. Cook, relax, and enjoy!
This Recipe is from Marley Spoon a great home delivery services.
Serving Time: 30 – 40 minutes
1. Prep ingredients
2. Cook potatoes
Cut potatoes in halves or quarters if large; transfer to a medium saucepan, along with ½ teaspoon salt, and enough water to cover. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking water, then drain potatoes. Return them to the pot, cover, and set aside.
3. Brown beef
Season beef with ½ teaspoon salt and several grinds pepper. Add 2 tablespoons flour to a shallow bowl and toss beef in it to coat, shaking to remove excess flour. Heat 2 tablespoons oil in a medium pot over medium-high. Add beef and cook until browned all over, 4–5 minutes. Transfer to a plate using a slotted spoon.
4. Cook stew
Add onions, carrots, and parsnips to pot and season with salt and pepper. Cook, stirring occasionally, until just browned, about 3 minutes. Return beef to pot and add 2 tablespoons tomato paste, stirring to coat; cook 1 minute. Stir in broth concentrate, 2½ cups water, ¼ teaspoon salt; bring to a boil. Reduce to a simmer; cook until tender, 15–20 minutes.
5. Finish stew & potatoes
In a small bowl, make a slurry by whisking 2 tablespoons flour with ¼ cup broth from the stew until smooth. Add to stew, stir to combine and simmer for 5 minutes. To the boiled potatoes, add reserved cooking water, cheese, half the parsley, and 1 tablespoon oil, and mash over low heat until fairly smooth and warm. Season to taste with salt and pepper.
Spoon potatoes into bowls, creating a well in the middle of each one. Top with beef stew and garnish with remaining parsley. Enjoy!
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