I tried this out tonight for St. Patrick's Day and I'm very happy that I did! A little while back I tried a similar recipe on this site called "Beer Braised Irish Stew and Colcannon" from MNIKOLAISEN. My stew didn't come out very good that time, but I also made a few errors. This stew though was perfect in every single way! Comparing the recipes, I think dredging the meat in flour before browning is the way to go. This made my beer broth thicken up enough that I didn't have to worry about it evaporating (which happened with the other recipe). I used a good dark malt beer which was delicious. I noticed a lot of negative reviews focused on this being too bland. Yes, it will be bland if you don't do anything to it! It says right in step 3 to taste and adjust seasoning before serving. Everyone likes their stew different ways, therefore I do not count this as something negative. I added two large cloves of garlic, a few tablespoons of Worcestershire sauce, one bay leaf, one vegetable bouillon cube, salt and pepper. Mmmmm! Yum! Use your common sense when seasoning and this stew will be heavenly. I also really liked the addition of the tomato paste which the other recipe omitted. I think it gave the sauce a wonderful rich color. Overall, I was quite pleased with the outcome. I simmered my stew for about 1 hour and 20 minutes and it thickened beautifully and the meat was very tender. I served it over Colcannon and I had a great St. Patrick's Day dinner! Thanks for the recipe!
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I tried this out tonight for St. Patrick's Day and I'm very happy that I did! A little while...