Lightened Irish Beef Stew (Print)

A hearty Irish beef stew paired with smooth cauliflower mash for a light, comforting meal.

# Components:

→ Beef Stew

01 - 1 lb lean beef stew meat, trimmed and cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 3 cups low-sodium beef broth
08 - 1 cup dry red wine or additional broth
09 - 2 tablespoons tomato paste
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - Salt and freshly ground black pepper to taste
15 - 1 cup frozen peas

→ Cauliflower Mash

16 - 1 large head cauliflower, cut into florets
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons low-fat milk or milk alternative
19 - Salt and freshly ground black pepper to taste
20 - Fresh chives, finely chopped for garnish (optional)

# Directions:

01 - Pat the beef dry with paper towels and season generously with salt and pepper.
02 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef on all sides in batches for 3-4 minutes per batch. Remove and set aside.
03 - In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste, thyme, rosemary, and bay leaves. Cook for 1 minute.
05 - Return the browned beef to the pot. Add red wine and scrape up any browned bits from the bottom of the pot.
06 - Pour in beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 15 minutes, stirring occasionally, until beef is tender.
07 - Remove lid and add frozen peas. Simmer uncovered for 5-10 minutes. Adjust seasoning with salt and pepper to taste.
08 - Place cauliflower florets in a pot of salted water. Boil for 10-12 minutes until very tender.
09 - Drain cauliflower thoroughly. Transfer to a food processor with butter and milk. Blend until smooth and creamy. Season with salt and pepper to taste.
10 - Ladle the hot stew into bowls and serve over a mound of cauliflower mash. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It tastes indulgent and comforting without leaving you feeling sluggish afterward.
  • The cauliflower mash is genuinely creamy and satisfying, not a sad substitute for anything.
  • You get a restaurant-quality meal on the table in under two hours with minimal fuss.
02 -
  • Browning the beef properly is non-negotiable; it takes patience, but it's where most of the flavor comes from in a stew.
  • Don't skip draining the cauliflower thoroughly, or your mash will be watery instead of luxurious.
  • Taste the broth before serving and adjust seasoning aggressively; low-sodium broth gives you control, but you need to use it.
03 -
  • Let the beef come to room temperature for thirty minutes before browning; it browns more evenly and cooks more gently.
  • Keep the heat at a steady simmer, not a rolling boil; the meat will be more tender and the broth will stay clear.
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