Reviewed: Nov. 3, 2007

Pretty good. The beer adds nice flavor. We did add extra spices! We also decided to make it in the pressure cooker. It took no time at all!!!!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 13, 2007

My family loves this recipe. I've found that some rosemary garlic seasoning really pulls it all together and gives it a great flavor. The only other change I make is slow cooking it on the stove. It makes the whole house smell great on a cold winter's day.

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sbmplus2

Cooking Level: Intermediate

Home Town: Rison, Arkansas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 20, 2007

This was pretty good, and a nice change from Corned Beef and Cabbage (which I personally can't stand) for St Patrick's Day. It really wasn't anything special though - it just tasted like beef stew to me. It really needs some seasoning though. Salt and pepper and probably something else too (can't think of what.) I'd make it again, and my (Irish-American) fiance liked it, so 4 stars.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Mar. 19, 2007

Very good stew! I cooked mine 6 hrs in a crock pot on high. I thought it was a tinsy bit mushy, but that could have just been the way I cooked it. The meat was delicious and the guinness really added to the flavor. I added about a 1/3 head of cabbage and some salt/pepper. Mine was almost a little bland. I couldn't imagine eating it without a little seasoning. Overall? Great!

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Jana

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Mar. 19, 2007

This was very good and smelled great when we walked through the door! My only changes were that we didn't add parsnips or potatoes and ate it with mashed potatoes instead. I did add quite a bit of salt when I added the thickener, as it wasn't salty at all. Definitely a keeper!

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2007

Very tasty I have friends coming over soon and I am sure it will get the thumbs up sign. Didn't have the leeks oops but still wonderful.

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shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

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Reviewed: Mar. 17, 2007

This is delicious. I tend to mess with the recipes just a little . . .I added a couple handfuls of dry beans/lentil mix, cabbage, fresh mushrooms and doubled the beer content. I didn't have beef broth so I used a packet of beef seasoning with 2 cups of water. The result was a very rich and well seasoned broth. Will make again!

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cmorr

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Reviewed: Mar. 16, 2007

I followed this recipe as is, with the exception of adding some parsley as I saw in other Iris Stew Recipes. The londer it cooks in the crokpot the more tender the beef and vegetabes (at least 10 hours). I served at a party. Everyone really enjoyed. It is better the next day! I added salt to mine as I think it needed a little flavor boost. I would make again for the holiday. It does taste a little different than a traditional American beef stew. oh - I did use Guinness Beer - it is Irish Stew after all!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Feb. 27, 2007

This was my first slow cooker recipe so, I was a little nervous. It was so easy and the beer made a nice unique taste. I ended up using only 5 potato's. I would not have had enough room!

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angelmurry

Cooking Level: Expert

Living In: Placerville, California, USA

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Reviewed: Oct. 13, 2006

This was so good. I added just a bit more of the beer and it was awsome.

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Chrissy

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 21, 2006

It was good. I added salt, pepper, and seasoning salt to it, but that is just because we like salty food. I will definitely make again. My cousin wanted the recipe so he could hand it out to everyone. I served it with home-made sourdough bread, although wheat bread would be good. Would also be outstanding in bread bowls.

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Heather Hill

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Reviewed: Apr. 17, 2006

My preference for other cooking methods prompted me to make changes. Using two pounds of ground beef and making them into patties, seasoning them with seasoning salt, dicing the patties, and then flouring the meat is my preference. Seasoned ground chops will do as well. Also, sautéing the meat separately with the garlic and sautéing the vegetables at the same time in a large sauté pan and later combining the two is a good idea. O’Doul’s Amber de-alcoholised beer was my choice of beer. I also added 1 tablespoon of worchestershire sauce. Slow cooking on the stove takes less time.

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Stuart Shillinglaw

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 18, 2006

I made this stew for St. Paddy's Day, and it went over very well...we had no left-overs, and even my 2 1/2 year old loved it. I will definitely make it again, although next time I will add salt and pepper.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 18, 2006

I made this recipe on St Patrick's day for my family and only added 2 xtras leeks and parsnip and still my family felt it was very bland. I would definately add seasonings to this.

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