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beef-splurge on the cut if you can
tomato paste-3 oz.
condensed beef broth, 10 1/2 oz
carrots, cut into 1 inch pieces
potatoes, cut into chunks
onions, cut into chunks
celery, cut into 1/2 inch pieces
chopped fresh parsley
good cooking sherry
Preheat oven to 300F degrees.
In a heavy Dutch oven (I use cast iron) brown the beef in the butter over medium high heat.
Add the tomato paste, water, beef stock and beer, stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Cover and place in hot oven.
Cook 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.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Last Updated: Fri, Jun 24, 2016