Irish Pub Beef Stew

Diana Adcock

By
@Anaid

I make this stew at least 3 times a year-we love it! Feel free to add turnips if you like them. My DH doesn't or I would ;-) If you have a good amount of leftovers I like to chop it down a bit to use as a filling for pot pies.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
5 Hr
Method:
Bake

Ingredients

2 lb
beef-splurge on the cut if you can
1/4 lb
butter
1 can(s)
tomato paste-3 oz.
1 can(s)
condensed beef broth, 10 1/2 oz
1 c
water
1 bottle
guinness stout
4 medium
carrots, cut into 1 inch pieces
4 large
potatoes, cut into chunks
4 medium
onions, cut into chunks
2 stalk(s)
celery, cut into 1/2 inch pieces
1 tsp
salt
1/2 tsp
black pepper
1/4 c
chopped fresh parsley
1/4 c
good cooking sherry
2
bay leaves

Step-By-Step

1Preheat oven to 300F degrees.

2In a heavy Dutch oven (I use cast iron) brown the beef in the butter over medium high heat.

3Add the tomato paste, water, beef stock and beer, stir well.

4Add the rest of the ingredients and cook for about 5 minutes, stirring once.

5Cover and place in hot oven.

6Cook for 4 1/2 hours. Stir every hour-watch fluid amount and add additional water if needed. Keep in mind this is a thick stew, not runny.

7Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Irish
Collection: St. Patrick's Day