Comments on: Irish Beef Stew Recipe

By: Bobby

Bobby — Thu, 15 Mar 2012 04:54:23 +0000

Tom – I like sourdough bread personally.

By: Tom

Tom — Thu, 15 Mar 2012 01:08:32 +0000

Can you recommend a good hearty bread as a go with?

By: Nataliia

Nataliia — Sat, 04 Feb 2012 20:52:28 +0000

I tried today and it`s delicious….No comments.And without beer.
Thank you very much Mr Bobby it is gorgeous.

By: Jeff

Jeff — Tue, 17 Jan 2012 18:28:57 +0000

For anyone who was wondering, the alcohol is not a flavor that I would list as an attribute to the final product. Someone who has had stew made with guiness may guess that it is what you used, but it’s not a beer or alcohol taste at all.

Hope it helps!

By: Maureen

Maureen — Fri, 19 Mar 2010 04:21:02 +0000

I’m really excited to make this recipe for my friends this weekend. But to be honest, I’m nervous about the beer part. I’m making this for a group of friends who do not drink, AT ALL. I’m worried that the taste of alcohol will still be in the stew. Will they be able to tell that I used beer to cook this stew? From what I can tell/looked up, all the alcohol will be evaporated out and only flavor will be left. I’m just a little nervous. Any comments/suggestions would be greatly appreciated, asap.

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.