While your crockpot heats, peel and cut potatoes into 2-inch pieces, peel and cut carrots into 1/2-inch rounds, chop celery into bite-sized pieces, dice the onion, and mince the garlic cloves. Pat the beef chunks dry with paper towels—this is crucial for proper browning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the beef for 4-5 minutes per batch until a golden crust forms on all sides. Transfer each batch to your crockpot as it finishes.

In the same skillet (don't clean it—those browned bits add flavor), melt 5 tablespoons of Kerrygold butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning. Sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste while creating a roux that will thicken the stew.

Gradually pour 2 cups of the chicken broth into the skillet while whisking constantly to smooth out any lumps and create a silky sauce. Stir in the tomato paste until fully incorporated—this deepens the color and adds rich umami. Pour the entire mixture from the skillet into the crockpot with the browned beef, scraping the pan to capture every flavorful bit.

Add the carrots, celery, and remaining 1.5 cups of chicken broth to the crockpot. Pour in the Guinness beer and Jameson whiskey—I love how the whiskey adds a subtle warmth and complexity that makes this stew distinctly Irish. Add the soy sauce, Worcestershire sauce, sugar, ground thyme, dried rosemary, bay leaves, salt, and pepper. Stir everything thoroughly to combine flavors and ensure the seasonings are evenly distributed. Cover the crockpot and cook on low for 8 hours or high for 5-6 hours until the beef is fork-tender.

About 30 minutes before serving, stir in the peas and remove the bay leaves from the crockpot. Meanwhile, bring a pot of salted water to a boil and cook the potato pieces for 15-20 minutes until completely tender and easily pierced with a fork. Drain the potatoes in a colander and set aside.

In a large pot, melt 5 tablespoons of butter over medium heat. Add the 4 garlic cloves (minced) and cook for 1 minute until fragrant. Add the cooked potatoes from Step 5 and the cream, then mash until you reach your desired consistency—I prefer leaving them slightly chunky for texture. Season with salt and pepper to taste. The room-temperature cream keeps the potatoes fluffy instead of gluey, which is key to getting that perfect texture.

Spoon the creamy mashed potatoes into serving bowls or onto plates. Ladle the hot Jameson Irish stew generously over the potatoes. The stew's rich, savory broth will mingle beautifully with the creamy potatoes for the ultimate comfort food experience.