Best 5 Carrs Irish Pub Stew Recipes

Carr's Irish Pub Stew is a hearty and flavorful dish that is perfect for a cold winter day. The stew is made with a variety of ingredients, including beef, potatoes, carrots, onions, and Guinness beer. The beef is typically braised in the Guinness beer, which gives it a rich and complex flavor. The potatoes, carrots, and onions add a touch of sweetness and crunch to the stew. The stew is typically served with a side of bread or mashed potatoes.

In addition to the traditional beef stew recipe, the article also includes recipes for a vegetarian stew, a chicken stew, and a lamb stew. The vegetarian stew is made with a variety of vegetables, including potatoes, carrots, onions, and mushrooms. The chicken stew is made with chicken breasts or thighs, and the lamb stew is made with lamb shoulder. All of the stews are made with Guinness beer, and they are all served with a side of bread or mashed potatoes.

Here are our top 5 tried and tested recipes!

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Traditional Irish Beef and Guinness Stew image

Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.

Provided by Kimberly Killebrew

Categories Main Course Main Dish

Time 2h50m

Number Of Ingredients 20

Ingredients

6 ounces bacon (,diced)
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions (,chopped)
3 cloves garlic (,minced)
4 medium firm (,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces)
2 large carrots (,chopped in 1/2 inch pieces)
2 ribs celery (,chopped in 1/2 inch pieces)
1 large parsnip (,chopped into 1/2 inch pieces)
1 bottle ((1 pint or 16 ounces) Guinness Extra Stout)
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms ((optional and not remotely traditional, but oh so amazing))
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste

Steps:

Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CARR'S IRISH PUB STEW

Carr's Irish Pub Stew image

An old beef stew recipe adapted from my grandmother. It has a rich flavor and is a good change from all the turkey and ham leftover from Christmas.

Provided by Kathie Carr

Categories Beef Soups

Time 5h15m

Number Of Ingredients 13

Ingredients

1 1/2 lb beef stew meat
1/4 c butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
4 carrots, peeled and cut in large chunks
4 large potatoes , cut into chunks
2 stalks celery , cut into chunks
4 onions , cut into chunks
2 tsp salt
1 tsp black pepper
1/4 c chopped fresh parsley
1/4 c good cooking sherry (grandma used apple juice)
2 bay leaves

Steps:

1. In a heavy skillet brown the beef in the butter over medium high heat. Transfer beef to crockpot. Add the soup and water and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
2. Then cook, covered for 5 hours (or according to your crockpot directions), until meat and vegetables are done, stirring occasionally. Remove bay leaves and serve with bread and butter.

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.

IRISH BEEF STEW

Irish Beef Stew image

An excellent, hearty Irish-inspired beef stew made with garlic, stock, Guinness, red wine, potatoes, carrots, and onions.

Provided by Elise Bauer

Categories Dinner Stew Beef Stew St. Patrick's Day Stew

Time 2h15m

Yield 6

Number Of Ingredients 19

Ingredients

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup extra virgin olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 720 kcal, Carbohydrate 72 g, Cholesterol 92 mg, Fiber 8 g, Protein 36 g, SaturatedFat 10 g, Sodium 1579 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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

Tips:

Prep Your Ingredients: Dice the vegetables, cube the beef, and measure out the spices and herbs before you start cooking. This will make the cooking process smoother and more efficient.
Brown the Beef: Browning the beef adds flavor and depth to the stew. Do this in batches if necessary to avoid overcrowding the pan and ensure even browning.
Use Good Quality Beer: The beer you use will greatly impact the flavor of the stew. Choose a flavorful dark beer that you enjoy drinking.
Simmer, Don't Boil: Bring the stew to a simmer and then reduce the heat to low. Simmering allows the flavors to meld and develop without overcooking the meat or vegetables.
Season to Taste: Always taste the stew before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs depending on your preference.

Conclusion:

Carr's Irish Pub Stew is a hearty, flavorful, and comforting dish that is perfect for a cold winter's day. By following these tips and using the best ingredients, you can create a delicious and authentic Irish stew that your family and friends will love. So gather your ingredients, put on your apron, and let's get cooking!