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.
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Absolutely loved this stew and hubby raved and pronounced it a "10!". I stuck to the recipe...