irish pub beef stew
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.
prep time
30 Min
cook time
5 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 pounds beef-splurge on the cut if you can
- 1/4 pound butter
- 1 can tomato paste-3 oz.
- 1 can condensed beef broth, 10 1/2 oz
- 1 cup 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 stalks celery, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup good cooking sherry
- 2 - bay leaves
How To Make irish pub beef stew
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Step 1Preheat oven to 300F degrees.
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Step 2In a heavy Dutch oven (I use cast iron) brown the beef in the butter over medium high heat.
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Step 3Add the tomato paste, water, beef stock and beer, stir well.
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Step 4Add the rest of the ingredients and cook for about 5 minutes, stirring once.
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Step 5Cover and place in hot oven.
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Step 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.
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Step 7Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Collection:
St. Patrick's Day
Keyword:
#Irish
Keyword:
#beef stew
Keyword:
#Pub
Ingredient:
Beef
Method:
Bake
Culture:
Irish
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