By Dib's on September 21, 2001
Photo by GaylaJ
Photo by GaylaJ
"Start this Sunday Morning and your ready for kick-off!"
Serving Size: 1 (649 g)
Servings Per Recipe: 4
"Diana, this was a delicious stew! Everyone in my house loved it. The only downfall was there wasn't enough ; ) Will be keeping this recipe and doubling it. Thanks so much!"
"One of the best stews I have ever eaten (and I have eaten a lot of stews)!"
"This is a huge hit with my family, especially the men. I used lamb instead of beef, an extra can of tomato soup, substituted a can of Guiness Stout for the water, and added parsnips and a turnip to the veggies. YUM! I also made this in a camp oven over a fire pit while camping in outback Australia. Thanks for sharing!"
"Cooked this recently to celebrate a festive St. Patrick's day. I was at first very skeptical at the ease of this dish. I used my slow-cooker and was very worried after a few hours by the texture of the veggies. However, as dinner time approached, the stew turned out wonderfully. The meat was delicious, and the fresh parsley really accented the flavor of the dish... something you wouldn't get from the plastic bottle variety. I have recommended this stew to all of my friends and can't wait for another excuse to make it again. My only complaint was that i didn't have any leftovers to eat the next day."
"Wonderful! I made this in my cast iron skillet and it smelled so good. I froze it immediately after cooking so I could bring in on our camping trip later in the week. I served it with Traditional Irish Soda Bread Recipe #160379. Everyone raved about it. It heated up very nicely on the campfire in my skillet. This will be a staple on all of our camping trips from now on."
"This was really great. Cut the stew meat already cut up. I cooked in the slow cooker, about 6 hours on low was good for me. Had to add a little extra liquid, but really great flavor and very easy!"
"Even though I overcooked this (about 3 hours), it was fantastic. Stew is DH's fave and the whole family loved it. The leftovers disappeared quickly. This is a keeper. I make this about once a month, and everyone still loves it. I skip the butter and add a little oil when browning the meat instead."
"This Beef Stew is full of flavor. I did add about a cup and a half of fresh sliced mushrooms towards the end. It only took a 2 1/4 hours for the beef and vegetables to become tender. I only had one can of tomtato soup so, in addition I substituted 1 small can of tomato paste and a soup can of beef broth. Very nice gravy. Will keep this recipe as our favorite Beef Stew recipe! Can't wait to taste it tomorrow too after the flavors have melded together. It was a very nice Valentine's Day comfort food dinner!"
"I followed Di's suggestion, and splurged on the meat. Used Alberta Black Angus steak and it was great. I did not have sherry of any kind, so used some Marsala and added about 1/2 tsp. thyme. This is a truly great stew recipe. I would offer one suggestion, if I may - follow the recipe according to directions, except add the potatoes and carrots after the rest has been in the oven for an hour and a half. I found the veggies a bit over-cooked. Next time I may try adding some turnips - LOVE those turnips!) Gravy was perfect. We had it with fresh home-made bread. DH says it tastes much like Louisiana Squirrel Stew, which he really enjoys. Thanks for a simple and great-tasting meal. We'll have the left-overs in a day or two and enjoy it all over again! November 23 - Made this wonderful stew again today only did not use beef cubes. I used recipe #84957, (my DH's suggestion) and it was very, very good! Thanks again."
"Di! thanks so much for the recipe,Irish Pub Stew!It was so easy to make, and it was absolutely delicious..I am looking forward to cold weather now, so i can gather my Friends up and serve them this great meal!Thanks again Lyn"
"A great recipe. Made it this year on St. Paddy's Day, and I'll definitely be making more come Football season!"
"Da bombdiggity of beef stews. Crowd pleaser! The flavor is so distinct, deep, rich and delicious. I used no salt beef stock and added some fresh garlic. Either way, this is a new St. Paddy's dish added to our traditional meal. It surpasses other similar stews. Yum."
"This was the best stew I've ever had or made. My now go to stew! I made this for 9 adults for a St. Patrick's Day Birthday Party. This was loved by all. I tripled the recipe so there would be leftovers. There were some leftovers, but not much. Because we tripled this, we needed to use a dutch oven and an aluminum roaster to bake this. 10 star meal!!"
"I was skeptical about the tomato soup but did like the result, though next time I will use beef stock instead of water to cut the tomato flavor a bit. I cut my top round into small pieces and browned very well and then added the onions for a bit before proceeding. It's a good thing since the potatoes and carrots were perfectly cooked after only 2.5 hours... and the beef was also tender then. The only other change was to add thyme and oregano. Definitely a keeper. Even better the next day!!"
"This is a wonderful thing! Though I'm not a fan of using condensed soup (especially cream of anything--a huge yuk!) as a base, the condensed tomato soup is brilliant. I would add that, as if one could improve this recipe just as is, I've also substituted Newcastle Brown Ale for the water and sherry for a different take--not better, but different and just as pleasing. I've even doubled the sauce/gravy with two cans tomato soup and two bottles ale, reduced on stove top 50% prior to oven. Warning: the latter results in a much sweeter dish. I'll be making this for years to come. Thank you for posting!"
"This is an incredibly tasty stew. Additions I made are: When browning the meat and onions, I added garlic, a dash of montreal seasoning, healthy dash of worcestershire sauce, and a teaspoon of italian spice. I have always used a can of diced tomatoes, and found the tomato soup to be superior. The sherry elevated this stew to a new dimension, and I appreciate you sharing this wonderful recipe!"
"Turned out perfect ! Made this to celebrate St Patricks Day which turned out to be a cold, snowy day. I did make some minor changes as follows: I used beef broth in place of the water, a merlot in place of the sherry ( it's what I had), added some dried thyme leaves, and preseason end my meat. In addition, I used a temp controlled electric crock cooker on 350, instead of the oven. I also let the meat, spice, liquid mixture simmer for a couple of hours before I added the veggies. Again, Perfect! Thank you so much."
"Made half a recipe and was excellent. I didn't have tomato soup so used tomato sauce, worked great and loved the smell as it baked."
"Best stew I have EVER had. I made a few adjustments... instead of Sherry I used 100% apple cider (not sparkling of course), which added the most subtle sweetness and it was delicious. I also didn't measure out the veggies exactly; added some extra carrots. Instead of cutting up the potatoes I just used several small whole ones. I love the rustic wholesome feeling of this stew--like I just came back from a day of hunting in the year 892 A.D.!"
"Great stew...we all loved it.....only changes I made was to add chopped fresh garlic and substitued beef broth for the water. Delicious!! Will definitely make this again."