Irish Pub Beef Stew

  • Prep Time: 20 mins
  • Total Time: 5 hrs 25 mins
  • Servings: 4-6
  • About This Recipe

    “Start this Sunday Morning and your ready for kick-off!”

    Ingredients

  • 1 1/2 lbsbeef, cut into chunks( splurge on the cut if you can)
  • 1/4 cupbutter
  • 1 (10 1/2 ounce) cans tomato soup
  • 1 (10 1/2 ounce) cans water
  • 4carrots, cut into chunks
  • 4largepotatoes, cut into chunks( I don’t peel carrots or spuds but you can if you like)
  • 2stalkscelery, cut into chunks
  • 4onions, cut into chunks
  • 2teaspoonssalt
  • 1teaspoonblack pepper
  • 1/4 cupfresh parsley, chopped fine
  • 1/4 cupgood quality cooking sherry
  • 2bay leaves
  • Directions

  • 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.
  • Reviews

  • “Diana, this was a delicious stew!Everyone in my house loved it.The only downfall was there wasn’t enough ; )Will be keeping this recipe and doubling it.Thanks so much!”

  • “One of the best stews I have ever eaten (and I have eaten a lot of stews)!”

  • “This is a huge hit with my family, especially the men. I used lamb instead of beef, an extra can of tomato soup, substituted a can of Guiness Stout for the water, and added parsnips and a turnip to the veggies. YUM! I also made this in a camp oven over a fire pit while camping in outback Australia. Thanks for sharing!”

  • “Wonderful! I made this in my cast iron skillet and it smelled so good.I froze it immediately after cooking so I could bring in on our camping trip later in the week.I served it with Traditional Irish Soda BreadRecipe #160379.Everyone raved about it. It heated up very nicely on the campfire in my skillet. This will be a staple on all of our camping trips from now on.”

  • “Even though I overcooked this (about 3 hours), it was fantastic.Stew is DH’s fave and the whole family loved it.The leftovers disappeared quickly.This is a keeper.I make this about once a month, and everyone still loves it.I skip the butter and add a little oil when browning the meat instead.”

  • “This Beef Stew is full of flavor.I did add about a cup and a half of fresh sliced mushrooms towards the end.It only took a 2 1/4 hours for the beef and vegetables to become tender.I only had one can of tomtato soup so, in addition I substituted 1 small can of tomato paste and a soup can of beef broth.Very nice gravy.Will keep this recipe as our favorite Beef Stew recipe!Can’t wait to taste it tomorrow too after the flavors have melded together.It was a very nice Valentine’s Day comfort food dinner!”

  • “I followed Di’s suggestion, and splurged on the meat. Used Alberta Black Angus steak and it was great. I did not have sherry of any kind, so used some Marsala and added about 1/2 tsp. thyme. This is a truly great stew recipe. I would offer one suggestion, if I may – follow the recipe according to directions, except add the potatoes and carrots after the rest has been in the oven for an hour and a half. I found the veggies a bit over-cooked. Next time I may try adding some turnips – LOVE those turnips!) Gravy was perfect. We had it with fresh home-made bread. DH says it tastes much like Louisiana Squirrel Stew, which he really enjoys. Thanks for a simple and great-tasting meal. We’ll have the left-overs in a day or two and enjoy it all over again! November 23 – Made this wonderful stew again today only did not use beef cubes. I used recipe #84957,(my DH’s suggestion) and it was very, very good! Thanks again.”

  • “Di! thanks so much for the recipe,Irish Pub Stew!It was so easy to make, and it was absolutely delicious..I am looking forward to cold weather now, so i can gather my Friends up and serve them this great meal!Thanks againLyn”

  • “A great recipe.Made it this year on St. Paddy’s Day, and I’ll definitely be making more come Football season!”

  • “This is a wonderful thing! Though I’m not a fan of using condensed soup (especially cream of anything–a huge yuk!) as a base, the condensed tomato soup is brilliant. I would add that, as if one could improve this recipe just as is, I’ve also substituted Newcastle Brown Ale for the water and sherry for a different take–not better, but different and just as pleasing. I’ve even doubled the sauce/gravy with two cans tomato soup and two bottles ale, reduced on stove top 50% prior to oven. Warning: the latter results in a much sweeter dish. I’ll be making this for years to come.Thank you for posting!”

  • “This is an incredibly tasty stew. Additions I made are:When browning the meat and onions, I added garlic, a dash of montreal seasoning, healthy dash of worcestershire sauce, and a teaspoon of italian spice.I have always used a can of diced tomatoes, and found the tomato soup to be superior.The sherry elevated this stew to a new dimension, and I appreciate you sharing this wonderful recipe!”

  • “Turned out perfect !Made this to celebrate St Patricks Day which turned out to be a cold, snowy day. I did make some minor changes as follows: I used beef broth in place of the water, a merlot in place of the sherry ( it’s what I had), added some dried thyme leaves, and preseason end my meat. In addition, I used a temp controlled electric crock cooker on 350, instead of the oven.I also let the meat, spice, liquid mixture simmer for a couple of hours before I added the veggies. Again, Perfect!Thank you so much.”

  • “Made half a recipeand was excellent.I didn’t have tomato soup so used tomato sauce, worked great and loved the smell as it baked.”

  • “Best stew I have EVER had. I made a few adjustments… instead of Sherry I used 100% apple cider (not sparkling of course), which added the most subtle sweetness and it was delicious. I also didn’t measure out the veggies exactly; added some extra carrots. Instead of cutting up the potatoes I just used several small whole ones. I love the rustic wholesome feeling of this stew–like I just came back from a day of hunting in the year 892 A.D.!”

  • “Great stew…we all loved it…..only changes I made was to add chopped fresh garlic and substitued beef broth for the water.Delicious!!Will definitely make this again.”

  • “I made this stew for the 1st time, just today.. and I can say for sure, I really dont like this guiness beer so many mention in here. It sounded so good, I just had to try it tho! I really liked the stew until the beer went in….Oh well, next time I make it with out it.. or try the sherry.At any rate I think this is a really yummie base start for a wonderful stew,and looking forward to expermenting with variations till I find what works for my family. This is diffenently a keeper, Thanx so much for sharing it”

  • “This is a PERFECT stew recipe!I used plain old stew meat and it still turned out “melt in your mouth” tender.Next time I’m doubling it to have more leftovers!!”

  • “I just made this tonight, and it was so delicious my husband literally cleaned his plate.Based on a few reviews, I did alter is a bit.Instead of tomato soup, I used tomato puree.And 12 oz. of Guinness instead of water.I also cooked it for a total of 4 hours, with the potatoes, carrots, and celery added at 2 hours.I will absolutely make this again.”

  • “I love this recipe. The sherry makes it! I added fresh thyme, used sweet potatoes and yams instead of potatoes and big can of diced tomatoes instead of the soup.
    If don’t have sherry is still good but use some organic beef broth and perhaps some red wine.Still works with just the tomatoes though.”

  • “This is so easy and so delicious! Everyone loved it and I was glad I made a double batch from the start! I am thinking about using it to make a mashed potato topped shepherds pie. I will make this for years and years to come! I substituted a merlot for the cooking sherry!”

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