Irish Pub Beef Stew

Dib's's Note:

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

• Total Time: 5 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 5 hrs 5 mins

Ingredients:

Servings: 4

• 1 ½ lbs beef , cut into chunks (splurge on the cut if you can)
• ¼ cup butter
• 1 (10 ½ ounce) can tomato soup
• 1 (10 ½ 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
• ¼ cup fresh parsley , chopped fine
• ¼ cup good quality cooking sherry
• 2 bay leaves

Directions:

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

Reviews

[RecipeNut]

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!

[LikeItLoveIt]

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

[Chef #366203]

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!