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Ingredients
Scale
- 2 Tablespoons Olive Oil
- 3 Pounds Beef Stew Meat or Lamb
- ¼ Cup All-Purpose Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Fresh Rosemary (chopped)
- 1 teaspoon Dried Thyme
- 4 Cups Beef Broth
- 5 Carrots (peeled and cut into chunks)
- 1 Cup Frozen Peas
- 2 Bay Leaves
- Mashed Potatoes (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Combine beef (or lamb) with flour and seasonings in a zip-top bag and shake to coat.
- Sear the seasoned meat in the hot oil until browned.
- Stir in beef broth to deglaze the pot, releasing flavor bits.
- Add carrots and bay leaves, bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
- Stir in frozen peas 5 minutes before cooking time ends.
- Remove bay leaves and serve stew alongside fluffy mashed potatoes.
Notes
For deeper flavor, let the stew marinate overnight before cooking.
You can add vegetables like parsnips or turnips for extra texture.
Check the stew occasionally, adding broth if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 70