Comments on: Irish Beef Stew Recipe

By: Bobby

Bobby — Tue, 25 Aug 2009 01:59:28 +0000

Kent – sorry to hear you didnt like the recipe. I see you did get it together though, so thats good man. The beer is for sure an important factor. I have never used extra stout so I cannot really comment. One thing I do find interesting in the changes you made is deep frying the beef, I will have to try that sometime.

By: Kent

Kent — Tue, 25 Aug 2009 00:51:37 +0000

Hey Bobby, I’m sorry for the triple posting. I almost feel like I’m spamming this recipe, sorry. But, I really wanted to give you some info on this tonight. I remade the recipe tonight, and it was a HUGE hit, everyone came back for more, perfect flavor, wonderful.

I made some changes as well as selecting the right beer though. And since I NEVER make any changes to a recipe on this website, I figured you might be interested on what I done.

I used Genniuss draught stout beer, I also seasoned the onion/mushroom mixture with S&P while cooking them. I used Nature’s seasoning on the beef batter, then I deep fried the beef just long enough to brown it. I took some advice from other people and added two teaspoons of brown sugar, some thyme, rosemary, and basil to the stew, I also added some black pepper, and just a tiny bit more salt to the actual stew when it was simmering. It came out wonderful Bobby, hope to hear your input on the changes.

By: Kent

Kent — Mon, 24 Aug 2009 00:55:43 +0000

Bobby, I was scared to comment on how this came out when I made it tonight, because this is the first recipe I’ve ever made by you that I didn’t love.

Well, after doing a little looking online, I found this exact same recipe on allrecipes.com. Turns out, one of the comments says do NOT use Guinness EXTRA stout beer. Well that is exactly what I used tonight, and it was VERY bitter, as the commenter said it was. I’m going to remake this tomorrow night with regular stout beer. =( I’m sure thats the only issue. I can’t wait to taste this like it should be!

BTW – DO NOT USE EXTRA STOUT BEER!

By: Kent

Kent — Sun, 23 Aug 2009 20:42:36 +0000

Ok, I’m sure it will not need any salt, I was just curious which one of those ingredients done the job. Thanks again Bobby, I’m making it in about 20mins from now Also, I love your fast responses!

By: Bobby

Bobby — Sun, 23 Aug 2009 20:34:39 +0000

kent – beef broth is already pretty salty but feel free to taste and add salt as needed.

By: Kent

Kent — Sun, 23 Aug 2009 19:08:50 +0000

Bobby I am actually making this recipe tonight, last time it was postponed because the person I was making it for was not feeling well. Anyway, I do not doubt your recipes at all, but I am curious if this needs salt/pepper and you forgot to list it? Maybe the ingredients season it enough but I just want to be sure because if it DOES need salt I prefer adding it while it cooks.

By: Bobby

Bobby — Sun, 16 Aug 2009 03:40:54 +0000

Kent – Yes boneless steak will work just fine, it is what I used. Let me know how it turns out man!

By: Kent

Kent — Sun, 16 Aug 2009 03:32:34 +0000

Bobby, I hope you reply to this in time. I’m wanting to make this recipe tommorrow night and I’m just not sure what type of meat to use. I know it says stew meat or diced beef, I’m not real sure what to look for with “stew meat”, so I was thinking I can buy the boneless steak like I use with your chinese beef & broccoli and cut it into 1″ cubes. Will this be good? I want the stew to be top notch so if you have a better suggestion please let me know. Thanks again.

By: katie

katie — Wed, 29 Apr 2009 02:05:06 +0000

Such a wonderful stew! I used Guinness and and it turned out fabulous! Very flavorful and comforting dish.

By: Gourmet Food

Gourmet Food — Mon, 16 Mar 2009 16:16:40 +0000

I have never been a fan of stews but this looks pretty good.