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Irish Stew


  • 1 Tbsp olive oil
  • 1 lb. chuck roast, trimmed and cut into cubes
  • 1 diced onion
  • 4 large carrots, chopped
  • 2 cloves minced garlic
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 1 tsp thyme
  • 1 tsp crushed rosemary
  • 2 bay leaves
  • 2 cups beef broth
  • 2 Tbsp butter, softened
  • 2 Tbsp flour
  • 1/2 cup frozen peas
  • Hot mashed potatoes for serving


  1. In large pot over medium heat, add olive oil. Add chuck roast and cook until browned on all sides.
  2. Add in the onion, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook for 5 minutes. Pour in beef broth in and stir to combine. Cover and simmer about 2-3 hours, until meat and vegetables are tender.
  3. Remove bay leaves from pot. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew then mix in the frozen peas. Cook until gravy thickens. Serve ladled over hot over mashed potatoes. Serves 4-5.
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