Reviewed: Mar. 16, 2009

Very good flavor, and very filling. However the serving sizes were off. We added extra meat and stuff and barely fed four people. I would double the recipe automatically.

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Renee C

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Reviewed: Mar. 16, 2009

This turned out so wonderful! I let simmer for about 3 1/2 hours at a very low temperature and the beef was starting to break up it was so tender. I served this with Irish Champ from the site, and that complimented this dish so well. Everyone that tried this said they never had beef stew turn out so tender. I mixed a small amount of cornstarch with cold water and added just before serving to thicken a bit. I will definitely use this often. Thank You!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

my family came in town from half way across the country. This was the perfect dish. I used a slow cooker and it was ready when they got here. Everyone loved it, though we all have different tastes. I did use bacon and extra guiness as many suggested. Came out wonderful.

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Miranda921

Cooking Level: Expert

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Mar. 8, 2009

I also simmered the stew for 3-4 hours in a crockpot instead of on the stove top. It made the beef tender. The beer adds a unique taste to the stew. It was a nice hearty meal. I served over mashed potatoes.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Feb. 16, 2009

I got scared after I added the stout because it was a little bitter, and I added 1.5 cups of water and added 3 medium potatoes. It probably would have been fine if I had left it alone and let the flavor mellow. It was so good,and better the next day. My husband who usually turns his nose up at stew loved it and asked for it again.

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imachampion

Cooking Level: Expert

Home Town: Leon, Iowa, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 8, 2009

I've made this for my dad a couple times, and he RAVES about it. I don't like beer at all, but it has a wonderful flavor. A definite winner.

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Dec. 14, 2008

Very good! Made exactly as written -- no changes needed.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Nov. 24, 2008

Fantastic. I made this for my family and then had 7 extra people show up for dinner. I was scraping the pot to get every last speck for everybody. One man even asked me for the recipe. I did add red potatoes, celery, concentrated beef stock, bay leaf, Worcestershire sauce and extra cayenne pepper.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Not that great of an irish stew. My husband is irish and he reckons it wasn't that great. It was very bland- and I added potatoes because you can't have irish stew withour potatoes.

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Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

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Reviewed: Sep. 10, 2008

This was SUPER good! We'll make it again and serve it over mashed potatoes.

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mlkallison

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Jun. 18, 2008

My husband and I had an excellent stew at a Belgian restaurant at the Gold Coast. We then set out to find a recipe that tasted as good - AND THIS IS IT!!! We added some brown sugar and worcestershire sauce and it was perfect! We also made it with Diane's Colcannon as per other recommendations :-)

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Jocey

Cooking Level: Intermediate

Living In: Toowoomba, Queensland, Australia

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Reviewed: May 9, 2008

As a native New Englander I have eaten my fair share of beef stew from a variety of cooks. This recipe put every previous spoonful of stew to shame. The taste was awesome. This recipe has redefined for me waht stew should be. It is the gold standard of stew.

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Brian

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 21, 2008

This was SO good! I made it on st. pattys day, and served it over goat cheese colcannon (I sauteed cabbage, onions and bacon, and mixed it together with goat cheese mashed potatoes). I used parsnips and carrots, and added chopped leeks near the end. I will definately make this again!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Mar. 29, 2008

This tasted so good!! It will always be my stew recipe from now on. I made 'Dianes Colcannon' potatoes off this site,, (mashed potatoes with cabbage and bacon, onions etc) and put a scoop of potatoes down on a plate and poured a scoop of stew over that. My in'laws were over to eat, and everyone loved it!!

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FLAUSI2

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Living In: Odessa, Texas, USA

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Reviewed: Mar. 24, 2008

So I read through a lot of the reviews and made some changes while i was cooking I reversed the order of cooking the onion and beef...I remembered from cooking curry that if I wanted the sweetness of onion to really come out I had to cook it at low temperature for a long period of time until it's very very brown. However doing this will melt your onion. So I applied that here...cooked onion first then beef Stuff I added 2 cups of beef broth bay leaves basil brown sugar 6 Potatoes cubed (all different sizes) sliced mushrooms I did use 1 bottle of guiness I found that my stew turned out great I did not have the problem other people had b/c it was too soup like I think it's b/c of the potatoes I added that soaked up some of the water and I did cook it with the lid off for about an half an hour letting a lot of the water evaporate out of the pot I also might have used more flour then what was needed because I wasn't measuring and just poured flour until all my beef was covered. Bf had the stew over rice and I had mine with pita chips that I made using greek pitas :) very yummy even though I burned the bottom of the pot a bit >_<

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aggie

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Reviewed: Mar. 24, 2008

Delicious recipe!! We didn't follow the recipe order to making this, by accident, but it still came out tasty and so tender! Super easy, too!

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jlouise77

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 22, 2008

I made this recipe for my boyfriend's parents. I had never tried it so I was hesitant to invite company to join us. My worries went out the window upon the first bite by all. Everyone loved the recipe. I started by coating meat with flour and browing in a large skillet, added the tomato paste mixed with the small amount of water but then I transferred it to my slow cooker and cooked on low all day. I used 3lbs of lean beef instead of 2 lbs, a 6oz can of tomato paste, a 14.9 ounce can of guinness. Shortly before serving, I added a small amount of gravy master to thicken the sauce a little more. I served it over mashed red potatoes and left the skin on. I will definitely be making this again in the future.

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Jill F Schenectady NY

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Reviewed: Mar. 20, 2008

Husband who is a big Guinness fan LOVED it. I liked it alot too, but the 4 stars because I'm not crazy about beer. Was a yummy dinner served over mashed potatoes---great idea!! Will be our traditional St. Patty's day meal from now on.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Mar. 20, 2008

This was absolutely delicious...even better the second day! I made it for St. Patrick's Day and served it over mashed potatoes, and everyone loved it. Hearty and very satisfying!

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Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Mar. 19, 2008

Very good! I added some bacon (just browned with the beef) & a tablespoon of brown sugar to balance the bitterness of the Guinness. Also topped up the liquid with some beef stock, 1 & 1/2 cups just isn't enough. Delicious served with mashed potatoes!!!

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