Drizzle stew beef with olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Cook in base of a stock pot over medium for five minutes. Stir in onion and carrots, cooking for an additional five minutes. Add garlic, onion powder, garlic salt, flour, vegetable broth, and apple cider to pot. Simmer for 30 minutes.
Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Strain and transfer cooked potatoes in a stand mixer. Mix together with milk, butter, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and parmesan.
Stir green peas into stew. Cook for 2-3 more minutes. Ladle stew over mashed potatoes. Top with green onion.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/03/05/irish-beef-stew-potatoes/