Irish Pub Beef Stew Recipes

IRISH BEEF STEW

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

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 BEEF STEW

Steps:

• Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
• Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
• Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
• Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

IRISH BEEF STEW

Steps:

• Season beef with salt and pepper; toss beef chunks in flour until well coated.
• Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
• When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
• Return beef to pot and add carrots, potatoes, turnips, stout and broth.
• Bring to a boil and reduce heat to a simmer.
• Cover and cook for 2 hours or until beef is fork-tender.