Irish Stew with Mashed Potatoes
Recently, my culinary journey took me on an unforgettable adventure to the verdant landscapes of Ireland, where rolling hills and charming villages stirred my senses and ignited my passion for authentic cuisine. As St. Patrick’s Day approached, the spirit of celebration infused the air, inspiring me to recreate a beloved classic: Irish Beef Stew. Drawing from memories of cozy pubs and hearty meals shared with locals, I sought to capture the essence of this cherished dish with a personal touch.
Enter Revolution Barbecue’s Texas Beef BBQ Rub, a revelation of flavor that elevates traditional recipes to unparalleled heights. Infused with a harmonious blend of smoked paprika, garlic, and onion, this signature rub adds a depth of complexity and a touch of smoky allure to each spoonful of tender beef and velvety mashed potatoes.
Now, as I invite you to savor this exquisite creation, I hope you’ll experience not just a meal, but a journey of flavors and memories. Join me in celebrating the magic of St. Patrick’s Day and the culinary artistry of Revolution Barbecue’s Texas Beef BBQ Rub.
Texas Beef Infused Irish Stew with Mashed Potatoes
Glenn Connaughton
6
20 minutes
2 1/2
665
American
Main Dish
Indulge in the savory tradition of Irish Beef Stew elevated to new heights with Revolution Barbecue’s Texas Beef BBQ Rub. This recipe always reminds me of St. Patrick’s Day classics, bringing together the comforting flavors of a slow-simmered stew with the bold essence of Texas barbecue. Infused with smoked paprika, garlic, and onion from the Texas Beef BBQ Rub, this dish is a fusion of rich Irish heritage and the unmistakable depth of Texan seasoning. Get ready to savor tender beef, caramelized onions, and velvety mashed potatoes, all brought together by the irresistible flavors of Revolution Barbecue’s signature blend.
Ingredients
4 slices bacon, diced
2 ½ pounds boneless beef chuck, cut into 2-inch cubes
2 ½ teaspoons Revolution Barbecue Texas Beef BBQ Rub, divided
2 onions, coarsely chopped
4 cloves garlic, minced
1 (14.9-ounce) can dark beer (like Guinness)
¼ cup tomato paste
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
4 sprigs fresh thyme
1 teaspoon white sugar
2 ½ cups chicken stock, or as needed to cover
½ teaspoon black pepper
4 cups mashed potatoes
Directions
In a heavy skillet over medium-high heat, cook the diced bacon until browned and crispy, about 3 to 4 minutes. Transfer the bacon to a large stew pot, leaving the rendered fat in the skillet.
Season the beef chuck cubes with 2 teaspoons of Revolution Barbecue Texas Beef BBQ Rub. Increase the heat to high and sear the beef in the hot bacon fat until browned on all sides, about 5 minutes per side. Transfer the seared beef to the stew pot with the bacon, leaving the fat in the skillet. Reduce heat to medium.
Add the onions to the retained fat in the skillet and cook until lightly browned, about 5 to 8 minutes. Sprinkle with ½ teaspoon of Texas Beef BBQ Rub. Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour the beer into the skillet, scraping up any browned bits with a wooden spoon. Transfer the liquid to the stew pot. Stir in the tomato paste, carrots, celery, thyme sprigs, sugar, black pepper, and enough chicken broth to just cover the ingredients.
Bring the stew to a gentle simmer, stirring to combine. Reduce heat to low, cover, and let it simmer until the beef is fork-tender, about 2 hours. Stir occasionally and skim off any excess fat or foam if needed.
Remove the cover and increase the heat to medium-high. Let the stew come to a low boil and cook until slightly thickened, about 15 to 20 minutes. Remove and discard the thyme sprigs. Add additional Texas Beef BBQ Rub to taste.
To serve, arrange a ring of mashed potatoes in a serving bowl and ladle the rich, flavorful stew into the center.
