Simple, moist, and delicious - with a couple of tweaks. I scoured the reviews for tips before making this dish yesterday for St Patrick's Day. Here's what worked for me: (1) Substitute low-sodium beef broth for the beer AND water. I saw the review that Guinness Extra Stout didn't work well - and that's all we had! In any event, using beef broth eliminates any concerns about which type of beer. (2) Start with just the onion, beef, and broth in the slow cooker - as others have suggested, add the potatoes and carrots about halfway through, and the cabbage 1 hour before the end. (3) Thick slices of carrots, not matchsticks. They were substantial enough to stay intact yet still melted in the mouth. (4) Yes indeed - 8 hours on HIGH, and everything turned out perfectly - nothing was dried out or overcooked. I thought that sounded like too much as well, and maybe it depends on your slow cooker temp settings. I did a bit of research - slow cooker temps vary from brand to brand but apparently the "high" setting can be as low as 200 degrees F. (I've also heard that in some models, "high" just means you get the food to the target temperature more quickly, but that the actual high & low temps are the same) . In any event - I have a Rival Crock-Pot and 8 hours on High actually worked (remember - only the beef, onions, and broth were in there for 8 hours - the veggies were in for less). Final tip: fresh horseradish is the perfect garnish, IMO. Grainy Dijon mustard also works well.
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Simple, moist, and delicious - with a couple of tweaks. I scoured the reviews for tips before...