Irish Stew with Mashed Potatoes
Irish Stew with Mashed Potatoes is a healthy and hearty dinner the whole family will love. Warm-up from the inside out with this one-pot classic Irish Stew made with budget-friendly ingredients.
Total cost for this soup is $9.65 and makes 6 servings. $1.61 per serving
A flavorful comfort soup
This Irish Stew is the epitome of comfort food. Made with chunks of beef, peas, carrots, and beef broth and topped with creamy mashed potatoes, there’s nothing better than a big bowl on a cold winter day. Full of classic Irish Stew flavors, this Whole30 Irish Stew is a mouthwatering dinner the whole family is sure to love.
Dish up big bowls of this chunky soup and top it with a big spoonful of mashed potatoes. Yes, mashed potatoes! Mmmm…the creamy thick mashed potatoes with a pad of butter melted into the top ties this Irish Stew recipe together perfectly. Scoop up each bite of soup with a little mashed potatoes for a flavorful meal.
Budget-friendly as always
Are you looking for budget-friendly recipes? As always, I give healthy budget-friendly dinner recipes that are gluten-free and dairy-free. Here’s the cost breakdown for this Budget-friendly Irish Stew:
Stew meat: (bought at Aldi) $4.96/1 pkg 1-1 ½ lbs
Russet potatoes: $2.79/5lb bag 3 potatoes estimated at $0.55
Carrots: roughly $0.56 for 2 cups chopped carrots
Frozen peas: 16 oz bag $0.75 one cup is about $0.37
Cassava flour: 3 tablespoons about $0.18
Petite diced tomatoes: 14.5 oz can $0.78
Beef broth: 32oz for the stew and an additional 2 cups for the mashed potatoes is roughly $2.25
Total cost for this soup is $9.65 and makes 6 servings. $1.61 per serving
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Ingredients:
Stew meat – a budget-friendly find at Aldi
Beef broth – I like this one or the organic beef broth from Aldi
Frozen peas –
Chopped carrots – peeled and roughly chopped make for a rustic hearty soup
Cassava flour – I like this brand for a budget-friendly Cassava flour
Petite diced tomatoes – this one is one of my favorites
Sea salt – this is my favorite sea salt for taste
Black pepper – coarse black pepper is my favorite, but use what you have
Onion powder –
Garlic powder –
Mashed potatoes:
Russet potatoes – or use your favorite potato variety
Beef broth – I like this one or the organic beef broth from Aldi
Dairy-free butter – I use this one, but you can use your favorite
Instructions:
In a dutch oven add the avocado oil and warm over medium heat. Once hot, add the stew meat, cutting to bite-size pieces if needed, and cook for 5-8 minutes or until the meat has browned.
Add the beef broth, sea salt, pepper, onion powder, and garlic powder. Let simmer over low heat for 10 minutes.
In a small bowl or mason jar, add 1 cup of cold water and cassava flour. Stir until the flour is mixed in. Slowly pour the water and flour mixture into the dutch oven whisking constantly. Let simmer for 5-8 minutes or until it has thickened.
Add the carrots and peas and let simmer for 30 minutes.
While the stew is simmering, begin making the mashed potatoes. Peel, wash, and chop the potatoes into 1 ½-2” pieces. Boil until soft. Drain the potatoes and place them in a large glass bowl. Add the sea salt, black pepper, dairy-free butter, and enough water or broth to make creamy (start with one cup and add ¼ cup more as needed). Using a potato masher, mash the potatoes until creamy.
Once the stew has simmered for 30 minutes and carrots are tender, begin serving. In each bowl place a large ladle full of stew and top with a large scoop of mashed potatoes. Serve.
Can this stew be made in the slow cooker or Instant Pot?
The instructions for this stew are for the Dutch oven, but it can easily be adapted to be cooked in the slow cooker or the Instant Pot.
Slow cooker: In a large skillet over medium heat warm 2 tablespoons of avocado oil then add the stew meat. Brown the meat for 5 minutes stirring occasionally. Add the stew meat and the remaining ingredients to the slow cooker. Stir. Lock the lid in place and cook on low for 6 hours or on high for 4 hours. Make the mashed potatoes as instructed in the recipe card. Serve.
Instant Pot: Press the saute button on the Instant Pot and manually adjust the time using the +/- button to 5 minutes. Add two tablespoons of avocado oil, once the oil is warm add the stew meat. Let the meat brown for 5 minutes stirring occasionally.
Press the cancel button. Add the remaining stew ingredients and stir together. Place the lid securely on and turn the vent to the sealing position. Press the pressure cook button and manually adjust the time to 15 minutes. Let rest for 5 minutes, then release the pressure by turning the vent. Make the mashed potatoes as instructed in the recipe card. Serve.
Leftover mashed potatoes to use up?
Do you have leftover mashers from the holidays? Here’s a great dinner to use them up. Warm the mashed potatoes in a saucepan over medium heat with a little water or broth stirred in to keep the mashers creamy. Heat them until they’re hot, then serve over bowls of Irish Stew!
- 1 1/2 lbs stew meat
- 32 oz beef broth
- 3 Tbsp cassava flour
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 14.5 oz can petite diced tomatoes
- 2 Tbsp avocado oil
- 6-8 Russet potatoes, diced to 1 1/2" cubes
- 2-3 cups beef broth
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp dairy-free butter
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In a Dutch oven, add the avocado oil and warm over medium heat. Once warm, add the stew meat, cutting into bite-size pieces if needed, and cook for 5-8 minutes or until the meat has browned.
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Add the beef broth, sea salt, pepper, onion powder, and garlic powder. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
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In a small bowl or mason jar, add 1 cup of cold water and cassava flour. Stir until the flour has mixed in. Slowly pour the water and flour mixture into the Dutch oven and whisking constantly, simmer for 5-8 minutes or until it has thickened.
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Add the carrots, peas, and petite diced tomatoes (with liquid) and let simmer for 30 minutes.
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While the stew is simmering, begin making the mashed potatoes. Peel, wash, and chop the potatoes into 1 1/2" – 2" pieces. Boil until soft. Drain the potatoes and place them in a large glass bowl. Add the sea salt, black pepper, dairy-free butter, and enough broth to make them creamy (start with one cup and add 1/4 to 1/2 cup more at a time as needed). Using a potato masher, mash the potatoes until creamy.
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Once the stew has simmered for about 30 minutes and the carrots are tender, begin serving. In each bowl place a large ladle full of stew and top with a large scoop of mashed potatoes. Serve.
Store leftovers in an airtight container in the fridge for up to 4 days.
Instant Pot Beef and Potato Soup
Instant Pot Chicken Noodle Soup
Whole30 Slow Cooker Hamburger Soup
Slow Cooker Chicken Bacon Soup
This is such a delicious looking recipe – I’m going to pick up the ingredients to make it over the weekend! Looks so warm and comfy!
This looks like the perfect comfort food for all times. Looks tasty and warming on a cold day.
Thank you! Hope you enjoy a big bowl soon!
Great winter warmer. I love Irish Stew. Thanks for sharing x
So glad it’s a favorite for you! My family too loves Irish Stew!
Dinner made easy! Food bloggers are the best:)) Thank you for the recipe!
YES! Easy dinners that are still healthy are a must. Happy to share them!