Beef Irish Stew Cheese Mashed Potatoes

by | Apr 2, 2018 | beef, recipes | 0 comments

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.

Recipe Stats

Serving Time: 30 – 40 minutes


Postive Vibes

The Ingredients

The Recipe

1. Prep ingredients
Trim ends from onion, then halve, peel, and chop into ½-inch pieces. Trim ends from carrots and parsnips, then peel and cut into 1-inch pieces. Pick parsley leaves and roughly chop. Cut beef strips into 2-inch lengths. Cut cheddar cheese into small cubes, or grate on large holes of a box grater.
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.

6. Serve

Spoon potatoes into bowls, creating a well in the middle of each one. Top with beef stew and garnish with remaining parsley. Enjoy!