Real Recipes From Real Home Cooks ®

irish pub beef stew

(3 ratings)
Recipe by
Diana Adcock
Yes, IL

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 ratings)
yield 4 -6
prep time 30 Min
cook time 5 Hr
method Bake

Ingredients For irish pub beef stew

  • 2 lb
    beef-splurge on the cut if you can
  • 1/4 lb
  • 1 can
    tomato paste-3 oz.
  • 1 can
    condensed beef broth, 10 1/2 oz
  • 1 c
  • 1 bottle
    guinness stout
  • 4 md
    carrots, cut into 1 inch pieces
  • 4 lg
    potatoes, cut into chunks
  • 4 md
    onions, cut into chunks
  • 2 stalk
    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.