Lightened Irish Beef Stew (Printable Version)

Lean beef simmered with aromatic herbs served atop creamy cauliflower mash for a wholesome Irish meal.

# What You Need:

→ Beef Stew

01 - 1 pound 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 beef 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)

# Steps:

01 - Pat the beef dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef on all sides in batches to develop color, approximately 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 and fragrant.
04 - Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste, dried thyme, dried rosemary, and bay leaves. Cook for 1 minute to bloom the spices.
05 - Return the browned beef to the pot. Add red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
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 very tender.
07 - Remove the lid, add frozen peas, and simmer for 5 to 10 minutes. Adjust seasoning with salt and pepper to taste.
08 - While stew simmers, place cauliflower florets in a pot of salted water. Boil for 10 to 12 minutes until very tender. Drain well.
09 - Transfer drained cauliflower to a food processor with unsalted butter and low-fat milk. Blend until smooth and creamy. Season with salt and pepper to taste.
10 - Ladle hot stew into serving bowls and top with a generous mound of cauliflower mash. Garnish with fresh chopped chives if desired.

# Expert Advice:

01 -
  • It tastes like the real deal without leaving you feeling sluggish afterward, which honestly shocked me the first time I made it.
  • The cauliflower mash is so creamy you'd never guess it's the secret to keeping this dish light and satisfying.
  • You can have this on the table in under two hours, and most of that time is just letting everything simmer while you do other things.
02 -
  • Don't skip the drying step for beef; it's the difference between a good sear and steamed meat swimming in its own moisture.
  • The cauliflower mash needs to be drained really well, otherwise you'll end up with something watery instead of creamy, which I learned the hard way.
03 -
  • If your stew seems thin after cooking, you can remove about half a cup of the cooked vegetables, mash them into a paste, and stir them back in to thicken everything naturally.
  • Make this a day ahead and let it sit in the refrigerator overnight—the flavors meld and deepen, and it reheats beautifully, which makes it perfect for meal prep or entertaining.
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