Beef, Soups, Chowders, and Stews

Irish Pub Stew

  • 1 ½ lbs beef, cut into chunks
  • 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
  • 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

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.

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