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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Reviewed: Mar. 18, 2009

GREAT STEW!!! I followed the recipe EXACTLY. The only addition was salt. It was perfect. Highly recommended. I used extra stout beer and it was not too bitter at all like one of the reviews said. The directions left out the garlic (very important) so I added it with the onions and mushrooms. It was easy and delicious. It will be my stew of choice from here on in.

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kbright

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Reviewed: Mar. 18, 2009

This was an excellent creamy stew. Made it a day ahead of time and served it for St. Patrick's day with the Irresistible Irish Soda Bread, also from this site. I used Smithwick's Irish Ale for the beer and about 6 small red potatoes instead of 2 large baking potatoes. The husband had two huge bowls!

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 17, 2009

This recipe turned out perfect. I made very few changes. Used 5 potatoes and half bag of peeled baby carrots, and 8 oz of baby bella mushrooms sliced. I seasoned the meat and flour pretty well and mixed them together, browned it in my cast iron enamel dutch oven. I added a bay leaf and a few dried herbs. I used a Sam Adams Black Lager because that is what I had on hand, it was not bitter at all and added a lot to the flavor. Mine started to go a little dry because I baked it for almost 3 hours so I had to add some extra broth halfway through and turned the heat down a bit, but the gravy was very thick and rich and meat was so tender. I served this with boiled cabbage on the side and fresh baked bread, we thought it was better than any stew we have had in restaurants. I will probably use this recipe often.

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rainbowcreek

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Reviewed: Mar. 17, 2009

I used only half a can of tomato paste and only about two cups of carrots. I also added salt and pepper. Everyone said they liked it, but it did taste a little bitter. Will make again but probably with a little less beer. Very filling and even my finicky 7 yr old ate it.

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CANDYANNN

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 17, 2009

This is an excellent recipe! I made this tonight for St. Patrick's Day and everyone loved it! I followed the recipe exactly except I used a 12 oz. bottle of coors light and did add 2 more potatoes (we like a lot of potatoes!). It was fantastic! The meat was tender, the veggies were perfect, the taste was awesome and it looked terrific, especially with the parsley sprinkled at the end. My dad is Italian and my mom is Irish and they both LOVED it!!! I am making it again next week for my sister and brother in law. Thank you Kim for a terrific, delicious recipe! This one's a keeper.

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maggie

Cooking Level: Intermediate

Living In: Glen Gardner, New Jersey, USA

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Reviewed: Mar. 17, 2009

I made my stew in a crockpot, I go along with some of the any cooks, to much tomatoes, if I make again I will use tomato sauce instead of paste. I also adding a little thyme, and no mushrooms. Family said it was OK!

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SWISSMISS47

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Reviewed: Mar. 17, 2009

This was excellent. Altho I altered it a bit. I added, small piece of Polska Kielbasa, 1/4tsp of red mole, small rutabake, thyme to taste. Also I didn't have dark beer of any kind but did have CoorsLight so used that and it still gave great flavor. No beef broth, chicken broth works just as well.

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Hanna-Leena

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Reviewed: Mar. 17, 2009

Irish stew should be made with lamb not beef. Any self respecting Irishman would know that. This is an American take on an Irish favorite. Not bad but 100% better if you use the lamb.

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sharon

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Reviewed: Mar. 17, 2009

Great stew as is or...my mother used to make Irish stew like this only used lamb instead of the beef and there are many wonderful memories of taste and aroma associated with it.

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Sandy Wickwire

Cooking Level: Expert

Home Town: Barrington, Illinois, USA

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Mar. 16, 2009

Someone noted that the recipe called for diced garlic but didn't say what to do with it. I sauteed the garlic along with the mushrooms and onion. Had lots of time to cook up the meal so started the stew 4 hrs before eating, (used Guiness draft) and only added the potatoes and carrots 1.5 hr prior to eating (so they wouldn't be over cooked). Got a lot of compliments about the stew.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 12, 2009

solid irish beef stew, although slightly boring. will probably try again and adjust the spices more liberally.

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Jan. 22, 2009

We made this on a whim...my husband wanted something for the cool weather. It was really easy to make. I might use a little less carrots and a little more stew meat next time. You will also want to add some salt. Thanks!

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karen

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Reviewed: Jan. 20, 2009

i searched and searched the beef stew recipe and this one caught my eye, but after tasting it i was very let down. While it was good, it just wasn't what i was looking for.

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may

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Reviewed: Dec. 2, 2008

Sweet. This looks like what my mom makes. Serve in bowls with a pepper grinder and tons of bread. Drop dumplings go great with this, about half a dozen or so.

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Barry A

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

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Reviewed: Nov. 17, 2008

This is delicious! Excellent flavor. No changes necessary.

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katie327

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Reviewed: Nov. 8, 2008

Ok, I used Guinness Extra Stout, and this stew was great! Can't say that I followed the recipe exactly. I took other reviewers' suggestions and reduced tomato paste to 3-4 oz,omitted mushrooms, added some exttra spices (don't remember which, sorry:))). It was pleasantly thick without adding cornstratch, so didn't add. Also it took me smth about 1 h 40 min to cook until beef become tender (on the stovetop), so I added potatoes and carrots later then recipe called for (I guess stew could be a mess otherwise)... But the finel result... OMG!

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Elenia

Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

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Reviewed: Sep. 30, 2008

As others have stated, this is a REALLY tomato-y stew recipe. I countered it by adding a second can of beef broth. I used 2 lbs. of meat, a little less carrots and a little more potatoes than called for. Also a touch of oregano and basil. And it definitely needs salt and and pepper. My husband loved it and this will be our keeper stew recipe as I've been looking for a good basic one for quite some time. Thanks!

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