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Irish Pub Beef Stew


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


  • 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.


  • LikeItLoveIt

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

  • Lyn Herrington

    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 again Lyn

  • Kim in Upstate NY

    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!

  • Jessica in GA

    This was really great. Cut the stew meat already cut up. I cooked in the slow cooker, about 6 hours on low was good for me. Had to add a little extra liquid, but really great flavor and very easy!

  • 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!

  • Gwen35

    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 Baked Italian Meatballs, (my DH’s suggestion) and it was very, very good! Thanks again.

  • Sunnybrook

    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 Bread Traditional Irish Soda Bread. 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.

  • Ty’s Kitchen

    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.

  • heidiwallenborn

    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!

  • Ra3xGambit

    Cooked this recently to celebrate a festive St. Patrick’s day. I was at first very skeptical at the ease of this dish. I used my slow-cooker and was very worried after a few hours by the texture of the veggies. However, as dinner time approached, the stew turned out wonderfully. The meat was delicious, and the fresh parsley really accented the flavor of the dish… something you wouldn’t get from the plastic bottle variety. I have recommended this stew to all of my friends and can’t wait for another excuse to make it again. My only complaint was that i didn’t have any leftovers to eat the next day.