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Irish Style Beef Stew with Cheddar Smashed Potatoes

Tender pieces of beef, slow simmered in beef stock, Irish stout beer, aromatic vegetables and fresh herbs served over a bed of piping hot, cheddar smashed potatoes.

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Potato Type: Yellow
Cuisine: AmericanIrish
Prep Method: Mashed


Main Dish

Prep Time

30 Mins

Cook Time

234 Mins


Serves 12


Tender pieces of beef, slow simmered in beef stock, Irish stout beer, aromatic vegetables and fresh herbs served over a bed of piping hot, cheddar smashed potatoes.



Beef Stew

  • 3 pounds (1.25kg) Whole Boneless Beef Chuck Roast
  • 2 tablespoons (16g) Kosher Salt
  • 3 tablespoons (45ml) Vegetable Oil
  • 1 cup (240ml) Water
  • 4 tablespoons (60g) Butter
  • 4 each (20g) Garlic Cloves, crushed slightly
  • 1-1/2 cups (225g) Yellow Onion, 1-inch dice
  • 1-1/2 cups (225g) Celery, 1-inch pieces
  • 1-1/2 cups (225g) Carrots, 1-inch pieces
  • 1 can (170g) Tomato Paste
  • 1/3 cup (40g) All Purpose Flour
  • 15 ounces (450ml) Irish Stout Beer
  • 1 tablespoon (2g) Instant Coffee Crystals (optional)
  • 6 cups (1.5L) Beef Stock
  • 2 packets (15g) Unflavored Gelatin
  • 2 teaspoons (2g) Dried Thyme
  • 2 teaspoons (6g) Freshly Ground Black Pepper
  • 2 teaspoons (5g) Kosher Salt
  • Fresh Rosemary Sprigs, 2 each

Irish Cheddar Smashed Potatoes

  • 1-1/2 pounds (0.68kg) Yellow Potatoes, skin on, cut into ¼
  • Cold Water, As Needed
  • 2 tablespoons Kosher Salt
  • 2 cups (480ml) Half and Half
  • 6 ounces (170g) Aged Irish Cheddar Cheese, grated
  • Kosher Salt, As Needed
  • 1 teaspoon (2g) Ground White Pepper


  1. Preheat the oven to 275 F (135 C).
  2. To make the stew, begin by cutting the chuck roast into large pieces, a 3-pound roast should divide into 4 or 5 equal pieces. Season the meat with the kosher salt and allow it to sit while the Dutch oven is preheating over medium high heat.
  3. Add the oil into the Dutch oven and swirl it around until there is a thin layer of oil across the surface. Arrange the beef in a single layer across the bottom of the pot. Do not over crowd your pot, do it in multiple batches if necessary. Brown the beef on all sides until nicely seared. Remove from the pot and set aside. Add the water to the pot to deglaze any brown bits on the bottom and pour the liquid into a small container for use later.
  4. Return the pot to the heat and reduce to medium, add in the butter and garlic. Cook the garlic slowly until fragrant and lightly browned. Add the onions, celery, and carrots. Stir until the vegetables are well coated in the garlic flavored butter. Cook the vegetables for 1-2 minutes before adding the tomato paste. Stir the tomato paste into the vegetables. In a separate bowl or pitcher add the beef stock/broth and sprinkle the gelatin over the top, allow this to set for 3-5 minutes.
  5. After the tomato paste cooks with the vegetables for 1-2 minutes longer, add the flour and stir until all the ingredients are well coated. Stir the vegetables for 1-2 minutes more to cook the raw flavor out of the flour.
  6. Gradually add the beer, instant coffee, as well as the gelatin and beef stock mixture to the vegetables while stirring constantly.
  7. Add the thyme and black pepper and adjust the heat. Allow the stew to come to a boil then reduce the heat to a simmer. Place a lid on the pot and place into the preheated oven for approximately 3-1/2 hours or until the beef is tender.
  8. Remove from the oven and adjust the seasoning with salt. Add in the rosemary sprig and set aside in a warm place while the mashed potatoes are made.
  9. Wash the potatoes well and cut them into pieces. Rinse the potatoes very well to remove any excess starch. Place the potatoes in a large pot and cover them with cold water by about an inch. Place the potatoes over high heat and bring to a boil before reducing to a simmer. Add the salt to the water. Cook the potatoes for 20-25 minutes or until they are fork tender. Remove from the heat and drain well. Return the potatoes to the pot and place back on the heat. Add the half and half and smash the potatoes with a sturdy whisk. Continue to smash and mix the potatoes until the dairy is well incorporated. Add in the grated cheese and stir well to combine. Gently stir in the salt and the ground white pepper to adjust the seasoning to your preference.
  10. To serve, spoon a bed of the potatoes on to a plate or into a bowl. Ladle the stew over the center of smashed potatoes and serve immediately. Garnish with freshly chopped parsley if desired.



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