"An easy stew you can prep and let simmer for a few hours. Easy to prep the night before and toss in the slow cooker when you get home, for a good down-home meal. Serve with hot boiled potatoes. I have also cut potatoes into cubes and put them right in the slow cooker to save time and dishes. Works great!
" — pollock1231
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ground black pepper
2 1/2 pounds
cubed beef stew meat
carrots, peeled and cut diagonally into 1-inch pieces
onions, cut into eighths
minced fresh parsley
dried rosemary, crushed
1 (12 fluid ounce) can or bottle
Irish stout beer
really great when done right. The only word of caution i have is don't let the beer reduce too much in the pan because it can get a VERY unpleasant bitter taste that pretty much ruins the stew. The first time i made this it was so good, but the second time i made this mistake and it was not very good at all.
This was ok. It was a bit bland when I taste tested it so I added a bit of cayenne pepper to it.
Absolutely loved this stew and hubby raved and pronounced it a "10!". I stuck to the recipe with a few minor preparation tweeks. I added small, quartered redskin potatoes to the bottm of the crock, sauted the bacon to about half cooked, then just added the beef and browned with the bacon, tossed bacon and beef over potatoes, and added my carrot and onions. I used a 12 oz Guiness, and also added about a cup of beef broth. I cooked 3 hours high, 4 hours low. This stew was tender, flavorful, and delicious. A fun St. Patricks Day dinner with plenty of leftovers. Thanks for a great recipe! Additional comments: I've made this about 5 times since my review, I coat the beef with montreal seasoning, and use St. Peter's Cream Stout, has almost a sherry quality to it.
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!!!!
This was really good. The only thing I changed was to add a bit of beef stock to my crock pot for a bit more flavor, and added celery and potatoes to the mix. I then thickened the gravy with a bit of corn starch. The beef was very tender, and the beer (I used Guinness) gave it an excellent flavor without being overpowering. I will make this one again.
My husband told me this was the best thing he's ever tasted. I have never had a more delicious crock pot meal. The meat was tender and the sauce was incredible.
This is a delicious stew! My wife and I really enjoyed it.
This was good, although I found the sweet taste from the allspice to be a bit odd. I added potatoes and celery and also a can of beef broth so it was more like a stew. Otherwise there's hardly any liquid. A bit of work to get it going, but I'd say it's worth it. I cooked on low for about 8 hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer-Baked Irish Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 346
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