Lightened Irish Beef Stew (Printable)

Hearty Irish beef and vegetable stew paired with smooth cauliflower mash for a lighter, wholesome 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 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)

# How to Make It:

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

# Expert Advice:

01 -
  • It's a complete, one-pot meal that fills you up without leaving you sluggish.
  • The cauliflower mash tastes sinfully creamy while keeping carbs in check, a trade-off that actually works.
  • Cooking times are honest—no shortcuts that compromise flavor, just efficient use of your evening.
02 -
  • Drying the beef before searing makes the difference between a stew that's rich and one that tastes steamed; this single step changed how I make stews forever.
  • If the cauliflower mash seems watery after draining, squeeze it in a clean kitchen towel before blending; waterlogged mash never gets creamy no matter how much butter you add.
  • The stew actually improves if you make it a day ahead; the flavors marry overnight and the beef becomes even more tender.
03 -
  • Brown the beef properly even if it takes extra time; this step creates the depth that makes the entire stew taste like it simmered for hours.
  • Taste the stew before adding more salt because the broth, Worcestershire, and bay leaves contribute salt throughout; you can always add more but can't take it out.
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