The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 19, 2008
Easy and tasty. I was afraid of the dark beer being used and thought it might give it a bad flavor. But I let it simmer for a long time and it was really good!
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 12, 2008
This had an aftertaste none cared for. Maybe was the nasty beer we used or one of the other ingredients. Would try it one more time with a better beer. Tony jazzed it up with gravy. That really improved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 5, 2008
This stew is great, even cheaper cuts of beef become succulent and tender. It's a tiny bit bitter to my tastes so I serve it with sweet petit pois or sweetcorn to balance the flavours. It's my boyfriend's favourite stew!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 3, 2008
Followed the directions exactly and loved it. Turned out perfect - this is our new St. Patrick's Day meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 8, 2008
I am a beginner chef but I made this for my family and they LOVED it! The beer really makes this recipe great, but like the others I did add about a tablespoon of brown sugar to balance out the beer, and after simmering for an hour I added a fourth cup of milk and it turned out wonderful. I only put in one carrot though, as my family is not too big on carrots. You really have to double the amount of meat though, one pound is not enough! I will make this again for sure!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 17, 2008
I loved this Recipe!!! and so did my friends and family I cooked it and instead of the recomended beer i used hiniken it turned out pretty good very thick. the only thing is next time i make it if i use the same beer i will use a little bit of suger like every one else suggests other then that it was awsome thank you for it and keep em coming.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 15, 2008
I have used this recipe cooking for a retirement home of 200 and this was loved by all....and we all know how difficult it is to please elderly folk...
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Cooking Level: Professional

Home Town: Warragul, Victoria, Australia
Living In: Essendon, Victoria, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 2, 2008
Quite possibly the best beef stew I've ever made and/or eaten. I did utilize the corned beef I had prepared and frozen a couple of weeks back and chose to throw Harp Lager in instead of a stout because really, I just can't stand Guinness or the like. With a Harp in one and and a heavily buttered piece of bread in the other, this stuff can't be beat. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 1, 2008
I made this almost exactly as it is stated. I used Killians Red because I was afraid if I used stout, it would be too bitter. It definately needs salt. I would start with 2 teaspoons and go from there as you're cooking. I also added a teaspoon of basil, oregano, thyme, and two bay leaves. Really yummy!
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Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 26, 2008
This was good. I used a dark ale, when I think we would prefer a lighter one like Harps.
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Meg
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 24, 2008
This was delicious! The only thing I did different was add some hot sauce at the end to give it a little "kick" because we like spicy food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 24, 2008
This stew has the most wonderful flavor and it is so easy!
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Living In: Granger, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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Reviewed: Mar. 23, 2008
The whole thing was gone, so it's a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 21, 2008
Great recipe! Lovely thick dark sauce. I doubled the recipe, added some parsnips (because I like them) only used one can of beer but used Guinness instead of the Stout. I then simmered for about 3 hours. It was a big hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 21, 2008
great recipe! I don't know much about beer so I ended up buying Killean's Irish Red instead of a stout beer like the recipe calls for and didn't have any of the bitterness I later saw was common. I also used corned beef and added a cut-up, small head of cabbage. It tasted wonderful and I will be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 21, 2008
I was a little worried about the bitterness as I started sampling, but after I added the sugar and italian spices that others have mentioned and then cooked the meat for 2+ hours, it turned out great!!!!! I added the carrots and potatoes after that because we don't like them mushy. Used only half the carrots mentioned. Next time will add more mushrooms? Great stew!!!!
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Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA
Living In: Fuquay Varina, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 20, 2008
I thought this recipe was excellent. The beer flavor could have been a little stronger for me but it was still very good. I put everything in my crock pot on low for about 4 hours and it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 19, 2008
Finally a beef stew recipe that my husband and I enjoy - thoroughly. Only change: I used the Miller High Life he had at home instead of buying the Irish stout. Yummmmm!
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Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 18, 2008
This was my first attempt at making an Irish stew. I used 2 bottles of Killian's Red beer (I like the beer flavor not stout/bitterness); added a "little" extra beef broth; 1 packet of raw sugar and reduced tomato paste to only 4 oz. I added 2 chopped parsnips after 45 minutes. of simmering then simmered for another 35-40 minutes. My husband was dying to try it because the smell was permeating the whole house. He LOVED it! It was really tasty and robust with flavor. *If you use a full-bodied Irish beer like Guinness, I would use only 1 bottle. I would absolutely make this again.
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Anthem, Arizona, USA

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