Beef and Guinness Stew

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I've had this a few times in pubs around the country and loved it each time. I decided to make it for myself. Not only was the recipe incredibly easy, but it tasted no different from what I've been getting in the local pubs on the coast. My room mates loved it and have requested I make it again. I added broccoli and potatoes. It was fantastic. One of the things I'll do next time that the locals do: instead of putting potatoes in, I'll make mashed potatoes and pour the stew over a scoop.

Brilliant!

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Excellent flavor! I'm 1/4 Irish, so I had to have some potatoes too- I just made some rustic mashed and put a spoonful at the bottom of the soup bowl when serving. Oh yeah, and my first bottle of Guiness with that thingy in the bottle? Thank God for Google, solved THAT mystery!

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Great recipe!!! Much better than the usual Cat Chow, Mom feeds me!

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The taste of this was wonderful! It ran a little thin, even after three hours of cooking, so I whipped up some horseradish mashed potatoes to sop up the broth--perfect. I also added a sprig of rosemary along with the thyme. My husband and brother-in-law are begging me to make this again.

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This stew is the first stew I have ever made and it turned out great! My husband loved it and so did my mother in law. I did change a couple of things like instead of stew beef I used a london broil and had it cut into cubes and like some of the other reviews I also used tomato paste. I was even impressed with myself the way it turned out. Good stuff!

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My boyfriend and I LOVE to make this stew, but we've changed a couple of things. We used 4 tablespoons of tomato paste and 4 tablespoons of BEEF CONSOMME instead of the water/tomato paste combo. We also added 3-4 Yukon Gold potatoes (about 30min after it starts it's long cooking. And we cut the onions into very large pieces. Changing those things made it much thicker and heartier. But we love making the stew. As college students we enjoy having the leftovers and having an excuse to buy more expensive beer like Guinness.

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I had beef and Guinness stew in a little tiny Irish town on the west coast last summer and although not exactly the same it was quite similar to this recipe.

To the user who says to cook at higher temp and was cooking it 6 hrs later........cooking the stout too long can make the stew sour, this is not the best recipe for a slow cooker for that reason (although I've read other reviews of making this in a slow cooker that turned out fine. If you have found that you've cooked it a little too long and there is a slightly sour taste, turn the temp down and add a little sugar, that fixed the problem for me.

Mushroom makes a perfect addition (fresh ones, I used them and a lot more carrots than called for and therefore I added more Guinness and more tomato puree/water mixture. I also added some beef bullion as well and celery, I think parsnips would've been fabulous but I couldn't find any.

I think this dish is far more Irish than corned beef and cabbage.

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I'm pretty disappointed. I followed the directions exactly, and now (6 hrs later and I blasting this stew at a high temperature to try to cook out the sour beer flavor. I am hoping to serve it tomorrow night... fingers crossed.

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I love the flavor of this stew as the recipe is written, but I have made it with a few modifications that makes it even better. On top of what is in the recipe, I also add chopped celery and either cubed potatoes or new potatoes (when they are available. I have even added some stewed tomatoes a time or two, but you have to cut your liquids because it gets too thin if you don't. I serve this stew in a bread bowl, which adds an extra bit of "stick to your ribs" heartiness you would expect from a stew.

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I made this stew for a St. Patrick's Day dinner party, and it was wonderful! After reading the reviews, I decided to add some (approximately 2 cups of beef broth to the recipe. Also, I cooked mine on low in a slow cooker instead of on the stove top or in the oven. I doubled mine to serve 8 adults, and there wasn't any left over. Served with roasted root vegetable and Irish soda bread, it was a fantastic St. Patrick's Day meal!