Reviewed: May 4, 2009

This was a good traditional beef stew. this reminded me of pot roast with gravy more than anything. This isn't as good as my favorite recipe, but it is still really good. I used a can of beef consomme since I didn't have broth and a can of french onion soup since I didn't feel like cutting up onions and it was sitting there next to the consomme in my pantry. The beer made this smell odd (to me anyway) but I couldn't taste it.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 21, 2009

my boyfriend adored this recipe. I found the stew a little thick so just added another cups beef broth an hour before it was done and it thickened up beautifully while still leaving it thick enough to coat the biscuits.

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dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

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Reviewed: Apr. 10, 2007

As usual, Corwynn's recipe was outstanding. You're an All-Recipes superstar, Corwynn - my favorite recipe submitter! (If you haven't tried Corwynn's other recipes, head straight to her list!) Delicious, hearty dish with a complex, savory flavor; must be the combination of the thyme and the beer. To mix it up a little, I added a packet of dry onion soup and used fresh veggies (sweet potato, carrots, and celery). Since I used sweet potatoes, I did not add the brown sugar. And as much as I love butter, I decided to cut back on the saturated fat by browning the meat in a few tablespoons of olive oil instead. These changes made the stew a little healthier but still tasted rich, even decadent. This was a hit with my family, even my picky 6 year old. This is definitely our new family stew recipe.

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tata

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Reviewed: Jan. 25, 2007

It wasn't what we expected, however it wasn't terrible either, I thought it was too sweet and my husband didn't thing it was "hearty" enough. I prefer my stews to be more brothy, I like dipping rolls in the juices, but this had hardly any juice. We used a dark beer which I didn't care for too much. I have to add though that we ate the leftovers for dinner the next night and we added V8 tomato juice to it and it was definately alot better, I was able to dip my leftover rolls in it!

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alh.ekh.mkh.

Cooking Level: Intermediate

Home Town: Grand Junction, Colorado, USA

Living In: Fruita, Colorado, USA

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Reviewed: Jan. 16, 2007

This stew was so rich and delicious! The grocery store was out of beef broth, so I used a can of french onion soup in its place and omitted the sugar. I also used a dark beer, which added a ton of flavor.

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Jen W.

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Reviewed: Jan. 12, 2007

This recipe was great, though i did leave out the beer. I did add my own spices and my own fresh veggies, it was great...this recipe either by mistake or intentionally leaves out salt and pepper, but add your own to your liking. I defintely recommend

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TheCookingMusician

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Reviewed: Oct. 25, 2006

This stew has a wonderful flavor. The only changes I made were to add 2 cubed potatoes, salt, and pepper. I also cooked it on the stovetop, not in the oven. I'm not normally a big stew fan, but I'll make this often! Thanks so much for the recipe... It's the best I've ever made!

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Deb

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Reviewed: Oct. 20, 2006

This is more a soup than a stew, but it is still one of the best recipes I have ever tried. I made this a year ago and have been dreaming about it ever since. The only change I made was using fresh carrot and potato instead of frozen veggies. I can't wait to make this again!

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xocolat

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Santiago De Compostela, Galicia, Spain

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Reviewed: Oct. 12, 2006

terrific! I'm stuffed but could easily go back for thirds. Used the crock pot about 6 to 7 hours which was plenty of time. Used the whole beer (Bud) yet there was no bitter taste I think it gave a bit of a barley flavor. I also used 3 garlic cloves rather than 2. Salt and Pepper on meat before browning and added celery. Thanks for a great one!

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landsend

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Reviewed: Aug. 10, 2006

I adapted this recipe to make it even more low carb! I used Splenda instead of brown sugar, less onion, green beans only instead of mixed veggies, & Michelob Ultra. This is a yummy beefy stew with a thin but flavorful gravy! I did add a few grinds of pepper. Thanks, Corwynn!!!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jul. 7, 2006

This recipe wasn't as good as I expected after reading everyones review. I did this recipe in a crock-pot and it came out very bland. it needs more spices or at least some salt. When I had the leftover the next day it wasn't any better. I won't be making it again.

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ARGbelle

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Reviewed: Jun. 7, 2006

Very tasty! I did leave out the beer! When seeing the recipe, I had never heard of brown sugar in a stew before, so I followed everything except for the beer. The brown sugar added a nice flavor. I added extra beef bullion in place of the beer. Along with big, fluffy biscuits, it was an excellent dinner!

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Ridgecrest, California, USA

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Reviewed: Apr. 17, 2006

Very disappointing. Bland and very beery tasting. Also seemed like something was missing. Didn't like using canned veggies either.

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CBECIC

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Reviewed: Apr. 3, 2006

This stew was pretty good in the crockpot all day on low. I added a packet of brown gravy mix and used fresh potatoes, onions, and carrots. I also used almost an entire bottle of Coor's (all I had on hand). I was a bit concerned that it might be bitter, but the beer taste wasn't really there at all. 'Course that could have been the choice of beer I used. Next time I will use a dark beer. I like this stew for its brown gravy; next time I might thicken the gravy a bit, but my family loved it all the same! Thank you for a good recipe.

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Labbylover

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2006

Not sure why this is called "spiced" since it doesn't have many spices, but it is truly delicious. We followed the recipe exactly, but instead of adding mixed vegetables, I added chunks of peeled red potatoes, carrots, and some frozen peas at the end. As well, I seasoned the meat with kosher salt and black pepper before browning. Delish!!

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aCookInLaQuintaCA

Home Town: Saint Petersburg, Florida, USA

Living In: La Quinta, California, USA

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Reviewed: Mar. 11, 2006

I double this for my brood and make a few changes. I use 3 lbs. of diced potates, 2 lbs. of diced carrots and 4 small parsnips also diced after the meat has cooked for an hour and a half. I then let the veggies cook for another hour and a half. I also use a full bottle of beer, 2 cups beef broth, and double the thyme. It's a keeper at my house!

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COmama2six

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Reviewed: Feb. 27, 2006

My husband LOVED this, and the kids even seemed to enjoy it. Great for a cold evening! I made it in the crockpot, subbed more broth for the beer, and used frozen veggies instead of canned. I have been looking for a basic, classic stew recipe for a long time. (Still learning the basics of cooking) I am SO happy to have found it!

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Wannabe Cook & Mom of 2

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Reviewed: Feb. 25, 2006

So we changed the recipe a bit - crock potted it instead of the dutch oven. Instead of the mixed veggies from a can we put in potatoes and carrots, if I had corn and celery we would have done that too! The base is just soooooo good and we will definitely do it again! Oh and we spiced it up a bit with some added pepper. Wonderful recipe!

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AmberP

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Reviewed: Feb. 25, 2006

A rich, hearty stew that I'd make again! I added 6 medium-sized red potatoes cut in fourths, 1 rib of sliced celery, and 6 sliced carrots in place of the canned veggies. Add them to the pot when you first put it in the oven or they won't cook through. I also had to add 1 T. cornstarch mixed w/1 T. water to the gravy, as it wasn't as thick as I like. Oh, and salt! It needed at least 1 tsp. salt as well as some pepper. I thought this stew was really tasty, but no one in my family raved. They all ate it, but it wasn't like "More, more, more!" Actually, it was much better the next day. In the future, I think I'll make it ahead of time and reheat it.

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