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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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

Directions Step-By-Step

1
Preheat oven to 300F degrees.
2
In a heavy Dutch oven (I use cast iron) brown the beef in the butter over medium high heat.
3
Add the tomato paste, water, beef stock and beer, stir well.
4
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
5
Cover and place in hot oven.
6
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.
7
Remove 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