Insanely tender, fall-apart beef, chunky carrots, and peas smothered in a rich gravy made with Jameson whiskey and Guinness beer. This stew packs incredible flavour and is served over creamy garlic mashed potatoes, making it the ultimate comfort food.
1.Heat 3 tablespoons olive oil in a large pan over medium-high heat. Sprinkle the stewing steak with salt and pepper, and cook until browned all over, turning as the meat cooks, about 4-5 minutes. Once done, transfer to slow cooker.
2.Reduce heat to medium, and add butter and diced onion to pan. Cook for 2-3 minutes until onion becomes translucent. Add garlic and cook for 1 minute. Sprinkle in flour, and whisk into butter until completely melted. Cook 1 minute longer. Pour in half of stock and whisk together until thickened. Remove from heat, and whisk in tomato paste. Pour mixture over meat in the slow cooker.
3.Add remaining stock, beer, whiskey, soy sauce, Worcestershire, sugar, thyme, bay leaves, carrots, and celery to slow cooker. Mix everything together. Cover and cook on low for 8 hours or high for 5-6 hours.
4.About 30 minutes before serving, stir in peas, adjust salt and pepper to taste, and remove bay leaves. During this time, you can also make the mashed potatoes. Peel and cut potatoes into about 2” cubes.
5.Fill a large pot with water and add potatoes. Bring to a boil over medium-high heat and cook until potatoes are fork tender but still firm, about 15-20 minutes. Drain potatoes.
6.Add butter to pot and melt over medium-high heat. Add garlic and cook for 1 minute. Remove from heat and pour in heavy cream. Add potatoes, salt, and pepper and mash well with potato masher until no lumps remain.
7.To serve, scoop mashed potatoes in a bowl and top with stew. Tuck in!