I've gone thru quite a few Irish beef recipes now, with this being my first in the slow cooker. Can I just say "WOW!" - this was a fantastic recipe! Having gone thru so many now and recognizing our personal tastes, I did make a few adjustments right off the bat. I went overboard on the garlic (it was pre-minced), the rosemary and marjoram. Added a fair amount of dried thyme leaves (about 2-3 teaspoons worth), and went up to 1 1/2 teaspoons of allspice. Also cut up a large celery stalk, and added 4 decent sized yukon gold potatoes (skin left on) when I added everything else. Left it on high for 6 hours - and it was just bursting with flavor! With this recipe being so easy - it can't be beat :) A keeper!!!!

Upped the water and beef bouillion each to 5 (to give it a little more liquid), subbed in pearl onions for the onion, added some Italian seasoning and a dash or 2 of cayenne for some heat. Have had nothing but rave reviews on this one! Just make sure you buy a chuck roast with a little fat on it and leave it there for cooking the meat and barley, removing it after it's cooked. The fat is key to making this a really good tasting soup!

This smelled great and was AWESOME! We actually used all the veggies and drippings on the bottom of the pan and from inside the turkey cavity to make a turkey soup using the carcass and leftover bits. Added some Cavatelli pasta and it made a perfect hearty soup - with a great flavor! Suggest getting some tin foil big enough to line the bottom of the Turkey pan to make the transfer of all the goods on the bottom easier. We will be using this recipe from now on. Already have had great reviews from family! Thanks for a keeper - made us not 1 new recipe, but 2 great ones!

This recipe was pretty good. (not sure where the picture came from though - mine didn't look like biscuits or cake - more like granola bars) But anyway, I upped the cinnamon to 1 tsp, added coconut flakes & pumpkin pie spice, eliminated the egg (not sure it was necessary & I am allergic to egg protein). Really nice bars, a little on the sweet side. I think next time I will follow some of the other reviewers suggestions and add a little less brown sugar, and maybe a little less oil too - it seemed to come out just a little bit oily - but then again that could have been me going overboard on the non-stick spray too I suppose... I didn't have parchment paper handy this go 'round. Will probably use a little less oil next time anyway to try to balance out the coconut and make sure that wasn't the issue. At any rate, a keeper. Thanks for the recipe!

I've been making these for a couple years now. I can honestly say that they are in high demand for get-together events - everyone just loves them!!! I always use the beef smokies, center cut style bacon, and dark brown sugar for these (with a really good tin foil setup for easy cleanup in the pan!). YUMMY! Thanks for the recipe =)

This was a great twist! We had some fresh golden delicious apples from our local orchard, so I used 4 of those instead of 2. Two Bartlett pears, and a little over 1/4 cup of sweetened dried cranberries. I can't do butter, so I added a teaspoon of imitation butter flavoring and 3 spoonfuls of melted Crisco to make the topping instead. Sprinkled cinnamon generously over the top & baked in an 11"x7" glass dish for just under 40 minutes. Very nice taste! Served it with frozen cool whip lite (can't do ice cream either) - it was a hit! Thx for the great recipe - I'd have never thought to use honey in this way!

I have to say - I have tried this recipe 3 times now - I love the smell, but the chicken always comes out so dry! I have tried both lowering the temp & cooking longer, then raising the temp & cooking faster. Both ways I end up with a lot of juice, but still a very dry chicken. The chicken seems good for using in a soup base, but I have not had luck with this recipe by itself. Sorry...

I have both dairy and egg allergies - so this recipe was heaven sent for me! I am used to the texture being this way (as one gets used to for not being able to use real eggs in a recipe), but this was better than I expected. I did half of the sugar, used lite coconut milk instead of regular, used 1/2 whole wheat flour and 1/2 white flour, then followed the rest (going a little over on the spices) - even the cook time was right on exact for one big loaf! This was very good - not too sweet the way I cooked it, and it did come out moist as intended. It did seem like a whole lot for 1 loaf pan (I thought 2 would be flat without eggs, as most recipes usually are) - so I used 1 glass pan and the bread did rise out over the top - but without spilling - which was quite impressive. It made one HUGE yummy loaf =) Thanks for thinking of me!

Great recipe! I had to alter it, due to time and a lack of the main ingredient... So what I did was use cubed pork chops instead of pork tenderloin, cut up into 1 inch cubes. I did follow the recipe spices and marinate time. Cooked the cubes over the stovetop in a little bit of olive oil - served it over the top of Robyn Webb's "Black Beans and Rice" (on this site as well, though I did alter that recipe as well (look for my review to see the alterations)) with corn and chopped fresh red & green bell peppers on the side to cut the bite of the beans & rice. Excellent! Great idea to use the cilantro - such a wonderful fresh herb. Thanks for the recipe! Will be keeping & using it often. =)

I really liked this recipe - however, I did change a few things due to personal taste (we like salt!): At the beginning, cooked the onion & garlic in olive oil WITH the spices - plus a little bit of fresh chopped cilantro. Used a whole can of veggie broth (had to still add lots of water), and added a generous dousing of salt during cooking, and another dash of cumin & fresh chopped cilantro at the end when I added the drained black beans (used a whole 14.5 oz can here). Though I usually add green & red bell pepper to a recipe like this, I opted out and served it with corn & fresh chopped green & red bell pepper on the side (to kill the spicy aftertaste). I served this with the idea of this other recipe I stumbled upon by "Sara" (also on this site) - Chile Pork. I subbed in cubed pork chop meat and cooked it over the stove, following the rest of her recipe. The three together (Black beans and rice by Robyn Webb, Chile Pork by Sara, and the corn / red & green bell pepper veggie side) were a GREAT combination! Thanks for the recipe - this one is a keeper! Not too spicy, not too bland =)

I absolutely LOVE this recipe! =) But I have made a few changes to it over many uses now. First, I brown the beef chunks in flour to help thicken the sauce. Salt is added at this step as well. Instead of adding plain tomatoes in and jalepenos, I switched it to one (14.5 oz) can diced tomatoes with jalepeno peppers - or green peppers - with juice (or you can sub in 1/2 regular diced tomatoes and 1/2 jalepeno for less kick). I also don't just pour them in, I actually puree it up before pouring it into the skillet. I add 2 large white onions to this recipe as well, because the onions (if you use just one) can get lost in this recipe. Thanks for a great recipe! Definitely a keeper!

I think this recipe is a great one! Thanks to this recipe, my dislike of salmon has become a like - once a week! The only changes I make to it are to eliminate the green onion, and use olive oil instead of peanut oil. Soak the salmon overnight & grill - excellent flavor! I find that the flavor comes out stronger with the more ginger you use. Thanks for the recipe - it's a keeper!