Reviewed: Nov. 21, 2009

The flavor was excellent, and very simple to make. It would stick less if you added a roux after the meat has simmered for at least an hour. I used garlic powder since I didn't have fresh. I love the flavor of rosemary, but it can easily over-power. So, I used a sprig of fresh rosemary while cooking, but removed it before serving. As there is nothing to this but meat, onions and gravy, I served it over egg noodles.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 18, 2009

This was a great recipe. I was looking for something different to cook tonight and came across this. I didn't have any dill or rosemary, so i just went without it. I did add celery and carrots to the onion and garlic combo. After that got clear and almost browned and I added everything else to the pan. But wait...there's more...I also added a drained can of peas & carrots and I cut large dices of potatoes. . and I added two beef bouillion cubes.... The consistency is perfect.

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dola

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Reviewed: May 7, 2009

made this last night and had it tonight for dinner the meat was lovely and tender (i let it simmer for 2 1/2 hours)both my partner and i loved it this is a keeper!!

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Mar. 23, 2009

I cooked this last night and my husband absolutely LOVED it!! He almost made himself sick because he couldn't stop eating!! I used about 2lbs of beef stew meat and 18oz of beer. I didn't have any minced garlic so I used garlic powder and a little garlic salt. I thought the combination was wonderful served over mashed potatoes. A very filling meal.

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Tiffany

Cooking Level: Expert

Home Town: Longview, Texas, USA

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Reviewed: Dec. 20, 2008

Good stuff. I went a little heavy on the garlic because I didn't have dill. I threw in a couple potatoes as well. We all loved it.

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RocketScientist

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 6, 2008

This tasted very good, but next time I need to add some veggies to the stew as it cooks...

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Matt Ivey

Home Town: Boston, Massachusetts, USA

Living In: Solon, Iowa, USA

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Reviewed: May 6, 2008

I had to tweak this a little due to onion allergies, so I used extra garlic, added a little worchestire & red wine, and used only 2 T of flour adding cornstarch later and it was great. Served over white rice.

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Tiffany Venice, FL

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Reviewed: Apr. 12, 2008

I thought this recipe to be very good. Next time I will add potatos and carrots.

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heatherbug82

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Hanover, Pennsylvania, USA

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Reviewed: Dec. 10, 2007

This was pretty darn good. I added carrots and celery and used 3 large garlic cloves. Only used 1/2 a large onion and it was plenty. I replaced the water with beef broth and I threw everything in the crock pot for the day. Served over mashed potatoes, which was very nice. It needed something to thicken it up a bit. Great dinner to come home to!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 13, 2007

I followed the recipe exactly and we didn't like it at all. It needs all those additions other reviewers mentioned because alone it had way too much rosemary and really not a good flavor, and usually I love beef and beer stew. The texture was not nice either. I am sorry to be so negative but if someone is considering this recipe they should be willing to change it up quite a bit.

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francesc

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Reviewed: Jan. 11, 2007

This was pretty good. Just be prepared for your house to smell like beer for a few hours. Most of my family liked it. I may try it again. I served it over mashed potatoes.

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THEPRINCESS

Cooking Level: Expert

Living In: Taylor, Arizona, USA

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Reviewed: Dec. 21, 2006

I only had 1 lb. of stew meat so I halved the rest of the recipe. Just before serving, I used corn starch to thicken the gravy and added more salt and pepper for flavor. Then I served it over rice. The meat was very tender and had a wonderful flavor.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Dec. 7, 2006

My whole family of five loved this one. I added Cavendar's seasoning blend to the meat before cooking and only used about 1/2 of the onion called for. I also added carrots and they were a nice addition. We ate this over mashed potatoes with garlic texas toast - yum!

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3boysmom

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Reviewed: Nov. 4, 2006

This did cook up with a nice gravy and it did thicken up while cooking which was surprising to me. We did find it kind of bland though.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Nov. 3, 2006

I made this yesterday for dinner and really enjoyed it. I did do some changes. I added extra garlic, more beer, less onions and extra salt and pepper. I made it in the morning and just warmed it up, served over mashed Yukon Gold potatoes with a big slab of French Bread. Delicious!!

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Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 10, 2006

Didn't have much flavor. I don't think I will be making this one again.

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JENDAVIS100

Cooking Level: Intermediate

Living In: Wampum, Pennsylvania, USA

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Reviewed: Apr. 12, 2006

I just made this for dinner tonight and I really enjoyed it. The beef turned out so lovely. My husband loved it as well. We did both decide that there should be less onion and more beer. The gravy was a bit thin but that might have been down to me not converting the measurements correctly. I also added potatoes which was really nice. I used Stella Artois because my husband isnt really a big beer drinker and loves Stella. Turned out lovely though.

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Smokerette

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Reviewed: Mar. 29, 2006

Excellent combination of the beer with the different spices. Goes well with mashed potatoes.

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Tali H. R.

Cooking Level: Expert

Home Town: Shilo, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 19, 2006

Served it with a big hunk of garlic bread to mop up the gravy. The meat itself was very tender, but my husband and I felt like the sauce was lacking something overall--more salt? Just didn't have a depth to it, but it did have a lot of rosemary taste. The reason we gave it four instead of three stars is because the sauce might have been negatively impacted by using O'Doul's instead of "real" beer. Next time may try adding more veggies beyond onions, using a deeper flavor beer and perhaps some garlic salt, and making this more of a stew.

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