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Guinness Stew with Irish White Cheddar Cauliflower Mash

A hearty beef stew braised in rich broth, with mushrooms, carrots, and potatoes, served alongside creamy cauliflower mash with melted white cheddar—comfort elevates to gourmet.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6

Ingredients
  

Stew:

  • Beef approx. 1 lb, cut into bite-sized pieces
  • 1 onion diced
  • 2 cloves garlic chopped
  • 1 tbsp chopped thyme
  • Beef broth approx. 2 cups
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • Potatoes 1 lb, cubed
  • Carrots 2, sliced
  • Mushrooms 8 oz, quartered
  • Salt and pepper to taste

Mash:

  • 1 medium head cauliflower cut into florets
  • 1 tbsp butter
  • 1 cup shredded white cheddar

Instructions
 

  • In a large pot, brown beef on all sides; set aside.
  • In the same pot, sauté onion until soft; add garlic and thyme until fragrant.
  • Stir in tomato paste, deglaze with a splash of broth, scraping up brown bits. Add remaining broth, Worcestershire, beef, carrots, potatoes, and mushrooms; season. Bring to a simmer.
  • Cover and cook gently for 2–3 hours, until beef is fall‑apart tender and vegetables are soft.
  • While stew cooks, steam cauliflower until very tender. Mash with butter and cheddar until smooth. Season to taste.
  • Serve stew in shallow bowls with a mound of cheddar cauliflower mash. Optional broil step omitted.

Notes

  • Use low-sodium broth to better control seasoning.
  • Mash cauliflower while stew simmers to maximize efficiency.
  • Add a splash of cream or a spoon of sour cream to the mash for extra richness.
  • Reheat gently; texture deepens and flavors meld beautifully over time.