Reviewed: Oct. 24, 2009

This was a great and hearty stew. I don't have a crock pot, but I left it simmering on the stove for about 3 hours and everything was so tender by the time we sat down to eat it. I made the mistake of using the Guiness Extra Stout so I added about 2 Tbsp of brown sugar and it turned out great. I will definitely make this again!

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Oct. 22, 2009

I didn't have time to brown the beef so I just put it in a crock pot and tossed with flour, salt, and pepper. I used Killians Red Beer which isn't as strong. I added all the remaining ingredients and cooked on high for 4 hours. It turned out really tasty and was even better the second day.

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MOLLIECOOK

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Oct. 5, 2009

Loved this stew. This came out as good as I hoped for ( restaurant quality ). I did tweak the quantities a bit, but stayed pretty close to the recipe. I Will do this one again.

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TIMTRUE

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Reviewed: Aug. 15, 2009

If you want some hearty country cookin', this is it. I've made a few times and these are my changes after reading reviews. I added salt and pepper to to the flour that coated the beef. Cut the amount of carrots in half, otherwise, you are eating carrot stew. I did use the Extra Stout Guinness, even though some people complained about it. I had no issues with it (but I am a Guinness drinker). I did add a wee bit of sugar, probably a tsp. or two. I also doubled the broth because I found it too thick otherwise, and who wouldn't want to stretch a good thing? Because I doubled the broth, I also doubled the cornstarch/water mix at the end for thickening. I also added these spices: salt, basil, rosemary & thyme. Warning -- its kind of addictive. POSTSCRIPT: After I made this the last time, my boyfriend added some Hatch roasted green chiles and that was a nice addition if you are craving some spice.

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pdizzy

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Reviewed: Jul. 15, 2009

very bland and bitter needed salt

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casino81

Cooking Level: Expert

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Reviewed: May 19, 2009

I made this Irish Stew for St. Patricks Day and it was a HIT!! My husband and I Loved it and i brought some leftovers to my parents and they Loved it as well! I added dumplings to mine for the last 15 mins, they were absolutely delicious!!

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I'm just a Cook

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Reviewed: May 12, 2009

This was great, but I had to make a couple of changes (had ideas from another very similar recipe) to make it more flavorful. First, toss the beef in 3/4 tsp. pepper and 1 1/2 tsp. salt before cooking it. Use 1 Tbl. olive oil instead of 2 tsp. vegetable oil, and add a bay leaf to the onions, garlic, and mushrooms, cook until onions are wilted (not brown), THEN add the beef and brown it. Pour the beer over the tomato paste in a small bowl, let the foam subside, stir well, THEN add it to the beef mixture (no beef broth needed at all). Cover and simmer for 15 minutes, THEN add potato wedges (not diced - or they get too mushy) and baby carrots. Continue cooking for 45 minutes. Follow the cornstarch step as written. Perfect! Now I have the recipe online. Thanks for sharing yours!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 2, 2009

I used Guiness Extra Stout and ruined this dish.

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Delano

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Mar. 29, 2009

My first attempt at stew and this receipe was great! Easy to do!

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Vikki

Cooking Level: Expert

Home Town: South Amboy, New Jersey, USA

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Reviewed: Mar. 27, 2009

very good - maybe use less guinness or add a little salt/seasoning next time

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shauna

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Reviewed: Mar. 26, 2009

I did not care for this recipe, because I didn't like the taste of the guinness beer. It was bitter.

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kbieber

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Reviewed: Mar. 22, 2009

I thought that the stew needed additional liquid so I added at least 2 cups of water.Also, the recipe doesn't state when you should add the garlic-so I added 4 cloves of minced garilc after the onions and mushrooms were tender-as not to burn the garlic! The next time I make this stew, I will make it ahead of time! It was much taster the next day at lunch! The beer taste mellowed out a lot.

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Bonnie-Jean

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

Kim, I'm sure this recipe as written deserves 5 stars, but since I changed and omited some of the ingredients, I gave it 4. First, I agree with other reviewers who say they think 'Irish Stew' is always made with lamb, so I used 1 lb lamb being as I was preparing to serve 4. I did not use any beer as I did not have any, but did increase the beef broth and when it was done, it did not need cornstarch. Also, I think the broth, even though low sodium, had just the right flavor so that additional salt was not needed or used. I have always made 'Beef Stew' but without any type of tomato added for that flavor. I do intend to try your recipe with the beef just as written, as using it as a base for the Lamb Stew was so delicious we know it will be worth the try and by the way, this is very easy to prepare, which I appreciate.

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Mary C.

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Reviewed: Mar. 19, 2009

Made as written - excellent!

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Mar. 18, 2009

This was a disaster! I followed the recipe to the letter (except for using extra stour which I'll talk about in a moment). The vegetables did NOT get done after an hour of simemring like the recipe said to do.Prep Time is WAY over twenty minutes unless you buy vegetables that are already prewashed and precut. And...someone else warned on here about using Guiness Extra Stout --- I repeat the warning - DO NOT USE GUINESS EXTRA STOUT. Horrid, horrid bitter taste if you do!!!! Really awful and brown sugar did NOT help!

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Sushiboofay

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

I made this yesterday for our dinner and it was very tasty. The only change I made was that I cooked it in the crockpot. It was very good. A keeper for our house.

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Sally L

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 18, 2009

Kim, Although I made some minor changes, this was the best stew I have ever made. I must admit I was a bit leery at first. Some of the things I changed are as follows: 1) After browning the beef in the pan, I added about a cup of white wine to deglaze all the goodies stuck to the pan. After loosening those bits up, I then added the onions and mushrooms. 2) I swapped the Guinness for some good ole' Texas beer. Shiner Black....Yumm 3) I added a small can of hunts diced tomato bits. 4) And I also added a small bag of "Baby" purple onions. I did doubled the cooking time. I like to simmer things for awhile to get the flavors blended. I wasnt in a hurry. I've frozen the leftovers for when my Daughter comes to town in a couple weeks. I bet it will taste even better by then. YUM YUM Thanks Soooo much. Big John (Pearland, TX)

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Big John

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Reviewed: Mar. 18, 2009

definately a good stew but I would make a few changes the next time to suite our family a little better. I would definately listen to other reviewers and add more meat and less carrots. It is a very yummy stew and easy to revise for your family needs. I also put dumplings on top, that made for a special treat:)

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Jen

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Reviewed: Mar. 18, 2009

Everyone raved about this except for the person who wasn't a big beer fan. So I guess the flavor of the beer comes out enough that it would bother a non-beer drinker. Otherwise, though, it was perfection!

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katiesun

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Reviewed: Mar. 18, 2009

Really a great recipe. I searched HIGH and LOW for Stout Beer and ended up getting Guiness Extra Stout. I am SOOOO glad I DID!! It tastes amazing!!I followed the recipe exactly ( adding the garlic to the mushrooms) and I wouldn't change a thing. Well, I did add more potatoes but other than that, this recipe is a keeper. I cut my carrots, potatoes, mushrooms and garlic ahead of time and it made for an easy quick prepration of this meal. Quick tip.... Find and use Stout beer, it made it so worth while. ENJOY!

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LUV_2_B_MUM

Cooking Level: Intermediate

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Special Irish Beef Stew

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