Best Irish Pub Beef Stew Recipes

IRISH PUB BEEF STEW

Steps:

• 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.

IRISH PUB BEEF STEW

Steps:

• Preheat oven to 300F degrees.
• In a heavy skillet brown the beef in the butter over medium high heat.
• Add the soup and water and stir well.
• Add the rest of the ingredients and cook for about 5 minutes, stirring once.
• Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
• Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

FIDEL MURPHY'S IRISH PUB IRISH BEEF STEW

Steps:

• Heat oil in heavy large pot over medium high heat. Add beef and saute' until brown on all sides, about 5 minutes. Add garlic and saute' 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring to a boil. Reduce heat to medium low, cover and simmer 1 hour. Stir occasionally.
• Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute' vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat.
• Serve with a sprinkle of parsley on top.
• Note- Can be make up to 2 days ahead of time. Cool slightly. Refrigerate uncovered until cool. Cover and refrigerate until needed. Bring to simmer before serving.

IRISH PUB BEEF STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, beer, wine tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.