Reviewed: Mar. 20, 2011

PERFECT! I used fresh cut up veggies and left out the butter, used olive oil instead. It was sooooo yummy. Unfortunately I used the only beer in the house "Fin du Monde" a Quebec micro-brewery I think. The beer by itself is one of the best I've ever tasted and my husband was a little miffed that I used the good one to cook with, hee hee. I'd like to make it again with a cheaper beer and see if there is much of a difference.

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Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Mar. 20, 2011

The butter/beer/beef broth/dried thyme make an incredible gravy which serves as the base to this recipe. I added diced new potatoes (left the skins on), fresh cracked black pepper, and sea salt along the way. I made this on the stove top instead of in the oven. The brown sugar adds a nice background sweetness. Awesome recipe.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Nov. 9, 2010

This stew was awesome!! I only tweaked the amounts of liquid as I wanted a bit more stew with my meat. I added an extra half cup of beer and probably around an extra cup of beef broth. I threw everything in the crock pot, without browning the meat, then melted the called for butter, mixed in the flour and put that in the crock pot once everything had warmed up. I had to add an extra mixture of butter and flour for a number of reasons: one, I use a gluten free flour mixture, two, I added extra liquid, three, I wanted my stew a little more thick than how it was coming out. I also went without the canned vegetables and added a chopped up sweet potato (probably could have used two), 10-15 baby carrots, and baby peas (added half an hour before I was ready to serve). I thought this was perfectly seasoned as is, but my husband added some salt to his bowl.

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Reviewer:

lillsoldat

Reviewed: Jul. 25, 2010

Perfect. Next time I'll use less boilon

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9 users found this review helpful

Reviewer:

Gavin

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: May 23, 2010

The best stew I have ever had. What a great recipe. I think the beer and the brown sugar really adds a nice taste. I did add some potatoes to this. After all, it is stew right? I also used frozen vegetables versus canned veggies. Ive made this 3x so far and have many compliments and requests for the recipe. I sent them your recipe link. Great job Corwynn Darkholme. You did great!!!

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Reviewer:

FRANKFP

Reviewed: Aug. 2, 2009

What a keeper! Loved the deep, sweet flavor of the broth. Thanks Corwynn. I simmered mine on the stove top and used fresh vegetables. Remember - when adding the flour to the pot, add some of the beef broth to break up the flour rue. I will make this again and again. Even my 3 1/2 and 9 1/2 ate it, and they are very, very picky eaters. :-)

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8 users found this review helpful

Reviewer:

Mary Callan

Cooking Level: Intermediate

Reviewed: May 1, 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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9 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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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Reviewer:

dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

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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Reviewer:

Mom in the kitchen

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 17, 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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23 users found this review helpful