Best Fidel Murphys Irish Pub Irish Beef Stew Recipes

IRISH PUB BEEF STEW

Irish Pub Beef Stew image

Make and share this Irish Pub Beef Stew recipe from Food.com.

Provided by Diana Adcock

Categories Stew

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks (I don't peel carrots or spuds but you can if you like)
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

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.

Nutrition Facts : Calories 1714.5, Fat 133.3, SaturatedFat 57.7, Cholesterol 199.1, Sodium 1688.8, Carbohydrate 93.8, Fiber 13.2, Sugar 17.5, Protein 24.9

IRISH PUB BEEF STEW

Irish Pub Beef Stew image

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.

Provided by Diana Adcock

Categories Other Soups

Time 5h30m

Number Of Ingredients 15

Ingredients

2 lb beef-splurge on the cut if you can
1/4 lb butter
1 can(s) tomato paste-3 oz.
1 can(s) condensed beef broth, 10 1/2 oz
1 c 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 stalk(s) celery, cut into 1/2 inch pieces
1 tsp salt
1/2 tsp black pepper
1/4 c chopped fresh parsley
1/4 c good cooking sherry
2 bay leaves

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.

CROCKPOT IRISH BEEF STEW

Crockpot Irish Beef Stew image

Make and share this Crockpot Irish Beef Stew recipe from Food.com.

Provided by Cleanfreshcuisine

Categories Vegetable

Time 6h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

Ingredients

4 stalks celery, sliced
6 yellow potatoes, cubed
1 large sweet onion, sliced
6 garlic cloves, cleaned and roughly chopped
1 (15 ounce) can peas, drained
1/4 cup olive oil
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons horseradish
2 tablespoons black pepper, divided
2 teaspoons sea salt, divided
4 tablespoons dried oregano, divided
3 tablespoons fresh parsley
2 1/2 cups water or 2 1/2 cups low sodium beef broth

Steps:

Trim fat from roast and cut into 1″ cubes.
Clean carrots and celery and slice to about 1/4″ thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1″ cubes. Clean onion; cut in half and slice (about 1/4″ slices). Clean garlic and roughly chop.
Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.
Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas.
Pour in red wine and beef broth or water.
Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.
Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.
Serve with crusty bread and a crisp green salad.
This recipe serves 8.

Nutrition Facts : Calories 255.9, Fat 7.3, SaturatedFat 1.1, Sodium 689.4, Carbohydrate 40.6, Fiber 8.8, Sugar 7.2, Protein 6.5

IRISH BEEF STEW

Irish Beef Stew image

This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)

Provided by Axe1678

Categories Stew

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
1 1/4 lbs stewing beef, cut into 1 inch pieces
1 garlic, bud peeled and cut the cloves into large chunks
8 cups beef stock or 8 cups canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
3/4 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled and cubed . 5 inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots, peeled and cubed, . 5 inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons cornstarch

Steps:

Heat oil in heavy large pot over medium-high heat.
Add beef and sauté 1 minute uncovered.
Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
Stir to combine and bring to a boil.
Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
---------------.
Meanwhile, melt butter in another large pot over medium heat.
Add potatoes, onion and carrots.
Sauté vegetables until golden, about 20 minute.
Add vegetables to beef stew.
(Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
Simmer uncovered until vegetables and beef are very tender.
Discard bay leaves, let cool then tilt pan and spoon off fat.
Can be made in morning or day before.
Heat, sprinkle with parsley and serve.