Irish Pub Beef Stew

Diana Adcock


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.


★★★★★ 3 votes

30 Min
5 Hr


  • 2 lb
    beef-splurge on the cut if you can
  • 1/4 lb
  • 1 can(s)
    tomato paste-3 oz.
  • 1 can(s)
    condensed beef broth, 10 1/2 oz
  • 1 c
  • 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
  • 1/2 tsp
    black pepper
  • 1/4 c
    chopped fresh parsley
  • 1/4 c
    good cooking sherry
  • 2
    bay leaves

How to Make Irish Pub Beef Stew


  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.

Printable Recipe Card

About Irish Pub Beef Stew

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

Show 3 Comments & Reviews

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