What a marvelously rich and hearty stew! I would definitely not use anything less potent than Guinness Draught. It adds such a dark, rich flavor to the broth. The only changes I made was to add a little extra thyme at the end of the cooking and I also added a tiny bit of extra salt for the finish. It was a great soup and well in-line with authentic Irish LAMB Stew recipes I've made in the past.
JasonM Posted: 03/30/09
EllenDeller Posted: 10/30/10
This is not a fancy dish, but it's a delicious homey stew with a robust flavor. I made the night before so flavors could meld, added diced turnips and used onions instead of leeks. As it was warming tonight, I put in some frozen peas along with the parsley. Great with CL dried tomato herb biscuits.
lauramich Posted: 03/16/10
Best beef stew ever! The only reason I don't give it five stars is because I don't make this exactly as given here: * I use dried thyme instead of fresh. * Although I'm not very precise about quantities, I do add more of all the vegetables (and also a bit more beer and broth) * The last time I made this, I subbed apple cider vinegar for the lemon juice
nicolecorsi Posted: 12/04/11
Not a bad recipes, quick and easy to me. I used honey beer because that is what was on hand. Not a huge fan of turnips, so next time might leave out and add a red potatoes instead. Overall, good and hearty.
mrsnobody Posted: 01/16/12
This stew was excellent. The only change I made was using apple cider vinegar instead of lemon juice (I didn't have any lemons). The only think I would recommend is waiting a while before putting the potatoes and turnips in--they both fell apart after 40 minutes of simmering. Otherwise, this was excellent. Oh, and the beer I used was New Belgium 1554, it's a black ale. It made the stew very rich.
MyHappyOlives Posted: 03/22/13
A tip when browning the beef....make sure it's dry (most beef is pretty dry straight out of the wrapper...if not, blot it with a paper towel or cloth)....and leave space between each piece of meat in the oil or the pieces will "sweat" too close to each other and the browning will not "crisp up" like it needs to to seal in the juices. I learned this the hard way by dumping all the meat in the oil together, and just got a gray watery mass that was tough by the end. It's worth it to do 3-4 rounds of the meat, browning all sides, then removing to another dish while you brown the rest. I have also browned stew beef in olive oil rather than vegetable oil, and as long as you don't have very high heat, it works great and is a bit more healthy : ) I had to give this 3 stars because while it's a great recipe, I have never had a good beef stew cook that quickly. It needs a few hours on a very low simmer to really have tender beef (add potatoes/turnips last hour.)