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


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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
bay leaves

How to Make Irish Pub Beef Stew


  • 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.

Printable Recipe Card

About Irish Pub Beef Stew

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

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