Hi...I made the Irish stew last night...and I must tell you that it is fantastic!!! My husband and I ran around all day yesterday getting the ingrediants...we used a stout ale...and Charles Mitchell Bella Rosa Italian style red wine...(we live up in Placerville) and have such great wineries in the area....I love your blog...and I plan on making lots of your yummy sounding recipes! The only different thing I added to the stew were whole fresh mushrooms...only because we love them...Great recipe..Thank-You! Vicci

This looks exactly like the beef stew my mother has been making for ages. My family is welsh not irish but nontheless the stew is fantastic. We serve it with any hot crusty bread and lots of butter. This stew also freezes well if you take it off the heat just before the potatoes are soft (while they still have their corners). We ladle it into plastic containers and have stew all winter.

Day after tomorrow we're forecast to have lows into 40's - hurray! Here in OK that means opening the windows for the first time since April, taking long walks through the riotous color our sweetgums, dogwoods, and maples muster, slipping on acorns under the leaves, and trying not to step on the walking sticks. In anticipation I decided to try this recipe out. WOW! Delicious, a keeper! Very different from the usual beef stew.

I added an oxtail for richness (actually my husband, whom I had sent grocery shopping, bought a small package of stew meat instead of a large one, so ...), 2 shakes of McCormick's Montreal Steak seasoning for spice, and a sprig of fresh rosemary from the garden, as well as some oatmeal as a thickener. After browning the meat and combining all the ingredients in the skillet, I tossed everything except the potatoes and carrots into the crock pot for 5 hours. Added the veggies during the last hour. Fantastic! Thanks for posting it.

I made this over the weekend. Wonderful rich flavor, and perfect for cold nights. I froze about half of it for later. I didn't have Guinness on hand so I used Newcastle Brown Ale, hopefully that was close enough. I also used Yukon Gold potatoes, yummy! The meat was incredibly tender and delicious. My husband ate two bowls of it for dinner tonight!

This stew was absolutely scrumptious. My two picky eaters ate it up quick and asked for seconds. I used yukon gold potatoes and added celery, then served it in little bread bowls. Thank you for sharing this recipe! *Ü*

Amazing recipe. What a difference from your normal beef stew! I add lots of cremini mushrooms, a few extra bay leaves and use Yukon gold potatoes. I've tried making this without the guiness (using only red wine) but the beer makes it so much better. Thanks.

This recipe is great... I lessened the thyme to 1 tspn and I added Kashi and celery to it. I also incresed the broth to 8 cups. The night I made it I served it to my husband and all the guys who work at our shop...it was a hit!!!

I made this dish, used oxtails instead of beef stew meat, and cooked it for about 3 hours, until the meat was tender. I had no thyme, substituted herbes de provence, which is a blend of rosemary, marjoram, thyme and savory. I also omitted the potatoes, and served it with broad egg noodles, side salad and crusty bread. It was like velvet and my husband said it was one of the best stews he's ever had. The broth was so rich and dark. I will definitely keep this one handy for company.

Wonderful! My family LOVED this stew and I plan on it being a every Sunday dish!
Thanks!

Delicious! The best beef stew I ever made and ever ate!

Great Stew! The added step of simmering the veggies in butter for 20min before adding them to the stew really pays off, it actually makes the veggies taste fresh. Now I am happy I bought a six pack of Guinness, I will have it for the next time I make Irish Stew...

I've made this stew twice and it came out great both times,this last time I added 1 can of corn and 1 can of green beans to the recipe, and it turned out great! this is a stew you'd find in a resturant or a gourmet resturant! you just can't go wrong making it! and it smell so good when your cooking it!

I made this stew this weekend, used leftover wine that we didn't like on its own. The stew was AMAZING! An absolute must. Had some fresh sourdough bread to dip in and it was all to die for! This is the second recipe I've tried from your site, I love reading it every day! Thanks!

I just made it! So far so good. I didn't have Guiness but used Keiths Pale Ale instead. For wine I put Rosemount Estates Shiraz. And I added cabbage for more veggies. Boy does it ever smell good and the beef is so tender!

I don't think I've made stew in 10 years or more....I followed this recipe to the "T" and it turned out fantastic! I have turned over a copy of it to a friend whose parents have just opened an Irish Pub and are looking for some great dishes. They'll find it here.

I have made this twice. Once for the family to try it out and the next time for my supper club of 20 people. The flavor is wonderful (even when you triple the recipe!) Sauteeing the vegetables really brings out their flavor so they can compete with the Guiness and the wine. The thyme also adds a lot of flavor also. A big hit both times!

I made this stew exactly as stated and it was delicious! My son-in-law said he has a "new" favorite meal...Irish stew served with Irish soda bread. And we have a new St Patrick's Day tradition. Thanks so much for sharing.

We made the Irish Stew on St. Patty's Day. We had guiness and irish cider with the stew and our movie to avoid the green beer crowd! Yum Yum! Thanks for the recipe. It will definitely be made again!

Made this last night and it was delicious!!! Am eating the first part of the leftovers for lunch today and it seems to have got better!
Thanks.

It was a snowy blustery day in Omaha yesterday and we got a spring surprise! 10" or so of snow. My husband and I scurried around yesterday morning running our errands and getting the ingredients for this recipe and...it is FABULOUS! We served it with a good loaf of fresh french bread thickly sliced with lots of butter. We made exactly as directed and it was heaven on a snowy night! And the smell while it was cooking! As our buddie Rachel would say "Yumm-O"! This is definately a keeper.

Oh this is so good! Words can only begin to describe this flavorful comforting stew. By far the tastiest I have ever had. Will make this often, I'm sure. Great recipe.

This is a great stew full of texture and savory gravy, I have made it many times but this last time I froze it to serve after the birth of our first Grand Son.... It looked a little strange when it thawed but then it took on it's normal consistancy when heated....Now I plan to keep some on hand at all times in the Freezer.

OMG this stew is wonderful.. I mean hello this is life and live it to the fullest and trust me this stew makes you FULL... I mean this is the best this is my really first time cooking because now I am in college but this is so wonderful when I get a roomate I am going to make this for her the first night.

Thank you so much. I and my Irish/German freind are having a guinness stew cookoff and we are being judged. This may give me a head start. Oh yeah here's another recipe you will need - guinness and potatoes. Drink the guinness forget about the stew!

I live in Ireland, and that recipe is basically the same as my mum and granny's recipe! I love Irish stew - ya know it's not too warm over here(!), and some steaming hot Irish stew is always a great dinner after a long day. :-)

I am a huge fan of beef stews, I've made em with many different beers, many different wines, but I've never thought of using both! Definitely my new favorite! A couple of adjustments I made the second time around were: I roasted, peeled, and crushed a couple of tomatoes and added a small amount of tomatoe sauce I made instead of using the tomato paste. I also added celery and used fresh thyme with the veggies instead of the stew. Thanks for the great recipe!!!!

Wow...this stew is amazing. Loved it! This will definately go into the dinner rotation.

This is the first time making this. It is on the stove right now simmering and the condo smells fantastic. I moved from Missouri to Florida a year ago and I had forgotten about stews in general. We are looking at a frosty 68 degrees tonight so it will be perfect. Really!

This is a great recipe for crockpots. I cooked the meat and started it on the crockpot with the broth and Guinness. Then, I added vegetables for the last two hours or so after sauting them.

Two great substitutions: I substituted half the potatoes with a yam; and I substituted California Masala (a sherry-like wine) for the wine. Simply AWESOME.

The tomato paste does a good job of thickening it. If you want a bit more thickness...Add a teaspoon of cornstarch to a bit of broth and add the mix slowly 10 minutes or so before serving it.

This sounds delish but I will be serving this to several children and adults. Is the beer and wine taste too strong for children? Or do the flavors mellow with the cooking?

I live in Japan and often miss some of the flavors I'm used to stateside. I'd been craving a good Irish Beef Stew for a while, and I can't visit the Old Irish bar back home, so I made this one.

This is a WONDERFUL recipe. My mother-in-law and wife (both Japanese) absolutely LOVED it. This is a recipe that I will be keeping in the recipe box and making often in the winter. Relatively easy to make and freezes very well.

I did vary the original recipe a bit, by adding 1 1/2 cans of Guinness and some peas and corn. Also, I had difficulty finding Worcestershire sauce so I sub'ed a Japanese sauce that's "similar."

To Pam: the wine and beer mellow out wonderfully and there's no discernable alcohol taste. They'll love it.

This stew was utterly incredible............the best I have ever made. I added pearl onions and 160z. of frozen peas. Thanks for the recipe! YUMMY

Delicious! I've made this twice, once using Guiness and another time using a much lighter beer- they both turned out great but I must say that the Guiness really makes a huge difference in the flavor. I served the stew the day after preparing it, with hot biscuits... it was the perfect meal for a cold night!

Why is this recipe called Irish stew?

I'm half Irish/German, and I love collecting Irish and German recipes. This is THE BEST STEW, and I served it with Beer Bread(so easy to make, and so delicious with this stew!). I found the red wine garlic and beer really MADE this what it is. My boyfriend is from India, so I served this with rice (he put it over his rice) and he thought it was fantastic too! This is a keeper.

Made this for the first time tonight. Was a hit. I used Yukon Gold potatoes and used a smoked hamhock for extra flavor.

This was a wonderful recipe. I took the veggies and meat out right the veggies were done and reduced the sauce quite a bit for more flavor and texture. I seasoned the meat with salt and pepper before browning (kinda surprised the recipe doesn't call for that) ... I also used tomato sauce instead of paste and used a big 'ole can of Guinness.

I will be serving this to my fiance for dinner tomorrow, along with some creamed and cheesy grits. Thanks for a wonderful recipe. The house smells AWESOME.

Karin, Chicago

It's my first time cooking for the whole family and they loved this stew. Thumbs up! I will definitely cook this again!

I tried this recipe & fed it to two of the hardest to please men that I have ever met. Not only am I forever in their good books but I am now commited to preparing it for them once a week for the duration of this winter. I guess it just goes to prove there can be to much of a good thing.

Made this stew today and it was fantastic.... I did all the prep work then threw it in the crockpot to simmer for the day...I'll be making this again.

I made a double batch of this for ten friends yesterday. It was delicious! I was juggling cooking and teaching lessons all day, so I rushed the vegetable saute step, and cooked the stew longer than recommended. As a result (I think), the potatoes broke down a bit, making the stew a bit pasty. Even overcooked, it was delicious. I look forward to making this on a weekend!

Any tips on how to adapt this for a slow cooker? It sounds like it would be simple to do, but I'm not the most accomplished cook and wouldn't know how much time to add to the recipe, or whether to cook on high or low. I'd also have to omit bringing it to a boil. Any thoughts?

To Gerry Gourley - Its called Irish Stew cacause the ingredients are basically what the Irish farm folk used to make a hearty stew on a rainy nite. I doubt red wine was involved - maybe a splash of Jameson's Irish Whiskey = and you can substitute lamb for beef with equally good results.

This was such a yummy dish! I made this for my boyfriend as the main dish for Christmas dinner. It lasted for not only a week but tasted even better as each day passed. This is definately a keeper recipe in my house! Thank you!

This is excellent! I was looking for a stew without dredging the meat in flour and this recipe caught my eye. I made this a month ago and it was delicious! My family also likes dumplings (e.g. Bisquik) with stew, so I made those and simmered on top of the stew before serving. I am making the recipe again today for company, and the only change I will make is to add celery.

I made this dish last night and my husband and I both agreed that this is the most DELICIOUS stew we have ever tasted. Made it with crusty buttered bread heated in the oven and a simple green salad. The flavors in this stew are intense and the aroma while cooking is heavenly.

I had it for lunch today as well and I think it will be dinner again tonight. It's that good!

Please help me! I am making an Irish Stew for St. Pat's Day for about 50 people. Does anyone have approx amt of ingredients for this large amount? I have a very limited budget so any shortcuts would be appreciated.

WOW! made the recipe exactly as it was.
Had 7 people for dinner and used large Ciabetta buns hollowed out as bowls for the stew to sit in on the plate. Thinking that the bowls would be left over I was WRONG there, everyone devoured the bowls and the stew. I even loved the meal which is not usually the case when I do the cooking for a dinner party. SUch a relaxed meal to have with company the stew and a ceasar salad and it was perfect.
BRAVO!! wouldn't change a thing I am back on your site today looking for more recipes
Thank You for sharing

I made this stew last week, everyone loved it! I just added peas. The beer and wine really gave it a kick.

I'm an Irish Brat and this stew is very tasty. I followed the recipe but added more salt & pepper only, then served w/rice, corn, & asiago cheese bread & butter! I read a comment above on adding cabbage, I will try that next time. THANKS!

I made this stew for my team at work. They and I loved it! Quite frankly, it may be the best tasting stew I've ever had. I served it simply with soda bread.

There was a question earlier in this thread about whether Guinness is made with wheat. Guinness is made with roasted barley malt, not wheat. But I don't know whether barley adversely affects those requiring wheat-free diets.

Well done Elise! I just made two dishes with Guinness - one posted and another on the way. It gets to you, doesn't it!

I mentioned this recipe to my cousin with the fact that the stock had red wine and Guinness. He replied how he had a Guinness Cheesecake a few years ago and it was excellent. I did a quick google and found the following to share with all of you:

Guinness Cheesecake

From Denver chef Robert McCarthy, based on his popular "Shot and a Beer" cheesecake. Makes one 8-inch cheesecake.

Ingredients

1 1/2 cups chocolate cookie crumbs
3 tablespoons unsalted butter, melted
1 teaspoon sugar
1 1/2 pounds cream cheese, room temperature
1 cup sugar
3/4 cup Guinness Stout
2 eggs
1 yolk
1 cup chocolate sauce
1 tablespoon Irish whiskey (or to taste)

Directions

Preheat oven to 325 F

Combine cookie crumbs, butter and sugar in a large bowl, and spread evenly over the bottom of a 6-inch springform pan. Bake at 325 for 12 minutes. Let rest 30 minutes.

Beat cheese and sugar until smooth. Add Guinness and eggs, and mix well, scraping sides frequently. Bake in a waterbath for 1 hour 15 minutes to 1 hour 45 minutes until center is set. Cool for 45 minutes, then cool overnight in the refrigerator.

To serve, allow cheesecake to come to room temperature. Warm chocolate sauce in a small double boiler or in a microwave. Stir in whiskey and drizzle sauce on and around the cheesecake.

If you are lucky enough to access to good, fresh stewing LAMB instead of beef, then your stew will be much more authentically an Irish Stew.

This is super duper delicious!

Hi Elise

Thanks for posting this tasty looking recipe. I made Beef Jaapanese Curry served over rice but wondered how to make a goodbeef stew. I have question, can you replace the beer or wine with more beef stock?

Linda

This was much better than other recipes that I have made. The wine and beer in the broth made all the difference. Didn't have any Guinness, so I used Newcastle Brown Ale. I also think that sauteeing the veggies added to the flavor. Will definitely make again.

This was truly the tastiest beef stew that I have ever made! My family all thought that it was sooo good, especially with wonderful fresh crusty bread to soak up the incredible broth. No more insipid stews for us.
Thanks so much, Elise.

Hi Elise,

Your stew recipe is fabulous. Even my young daughters enjoyed it and they are both picky eaters. I did have to separate the meat from the vegetables and they didn't eat it in true stew form but it worked. And my wife and I loved it.

I have made this recipe twice and it really is everything it promised. Hearty, velvety, buttery and absoultely delicious. I added baby bella mushrooms, pearl onions and a little cayenne pepper. One of the best tasting dishes I have either made or eaten! Plus it's easy!

I made the stew. I think it came out ok. Tastes similar to the potroast I've made in the past. I just don't think it lived up to the hype. It was quite a bit of prep work and time and it came out like regular beef stew. Ultimately, my husband and I were dissappointed.

This is one of my favorite recipes now and I love your site! I had looked long and hard for the perfect Guinness beef stew recipe and this is the one for me! The addition of the wine is great, too. Thanks for your site-it inspired me to try to post my feeble attempts as well.

This will be the third time I make this recipe. I absolutely love it! Just make sure you don't overcook the veggies.

We are very happy to have found this recipe! We like the convenience of making it up and then freezing ahead of time to take on fishing and camping trips.To adjust for our taste, we added a 2 lb. bag of parsnips peeled, then chunked up in similar size to the potato pieces, yummy!As a thickener..... 1 TBSP uncooked tapioca per cup of remaining liquid (judge by eye) stirred in with 5 mins remaining cooking time.

Yep, slight variations in my attempt, but great start point! Thanks!

Guinness is a stout, not a beer!

I first made this stew about 6 months ago and have made it for nearly every friend that has come to our house for a meal, the best stew I have ever had, very rich, thanks for the recipe!!

This was our dinner tonight- delicious! I simmered the beef much longer than an hour- something like 3 hours- until it was tender, and added chunks of celery as well.

And because we didn't have Guinness in the house, I used a local dark lager called Cerveza Negra. So tasty and perfect with rice. Thanks!

I tried this for the first time last night and followed the recipe exactly. My husband, Richard, commented beforehand "I've never really been much for stews" but I was determined to give this recipe a try, regardless. Half-way through the cooking he popped into the kitchen to say "Hey that does smell good!" When I finally served it with chunks of warm bread he hardly said a word through dinner (that's a first!) and at the end said "I don't know what to say to you. That was the best stew I have ever tasted - it was fantastic!" If Richard raves about it, it must be good. Thank you for helping me give the impression to my husband that I am indeed a wonderful cook!

This looks perfect! I was looking for a stew recipe to cook for about 16 adult males this weekend (poker retreat). Are there any considerations I need to take into account when tripling (quadrupling?) this recipe?

Well the recipe sounds wonderful, I am off to the grocery store now and can't wait to start making. I cook for a living, so I'll let ya know what I think.

Really nice stew. The stout adds a special depth as does the red wine. I added a head of broccoli aswell and it was rich and beautiful. I think all the beef stews i make in the future will be of this recipe - thanks

This stew turned out really really well! I'm not going to use quite as many potatoes next time, but the flavor was just perfect! Thank you =)

This was wonderful. I braised the meat, but all else the same. Everyone loved it!

I am making this right now. It's unbelievably delicious. I only used 1 1/2 lbs of red potatoes (unpeeled) and added 4-5 stalks of celery and another 1/2 onion. Wow! We are going to have it with some onion rye country bread.

My husband didn't think he liked stew... but he sure has changed his mind! He keeps asking when it's going to be ready... 10 more minutes, sweetheart!

I've never commented on anything I found online, but this is worthy of a comment. A cool Southern California day had me itching for stew and yours is the best I've ever tatsted. Thanks for sharing!

The recipe says simmer covered for an hour and while it is simmering saute the potatoes and onions add and simmer 40 minutes un covered. So is the total simmering time 1 hour or an hour and forty minutes?

Note from Elise: The total simmering time is one hour and forty minutes.

This is a delicous stew! The smell that was throughout the 'house' was fantastic we could not wait for it to be finished!!!
What a wonderful meal full with flavour!
My family enjoyed it very much~yummy!

Being that it's that time of year, I was looking for a good stew recipe and came upon this one. I used the chain meat from a tenderloin and rolled the carrots, potatoes and onion in a little flour before browning in the butter and it turned out FANTASTIC! I am just starting out experimenting with beer in cooking and this dish inspired me to use it much more. Thanks!

FABULOUS STEW! I realized I had no guiness after I had started the recipe so I left it out and it was still the best stew I've ever had. Cooking the vegetables before adding them to the meat intensifies the flavor and they don't end up soft and watery. The meat was tender and flavorful and the "juice" was very tangy and delicious. Be sure to serve with a good bread so you can sop it up.

We found a sale on whole Tri tip instead of stew meat and added twice as much wine and beer with a few extra spices and took maybe an extra hour to reduce during our hour long bike ride. Was delicious thanks for posting!

Steve

I made this last night for the family and everyone absolutely loved it! I also made some irish soda bread to go with this and it's an out of this world combination!

I made this with lamb (cut up leg of lamb) and it was outstanding!

Tried this recipe for the first time yesterday for my greek friends and family and it was a huge success .... looked JUST like the photo too!! Followed it exactly ... very easy to make, just a little time needed for preparation .... I would also say that this recipe would not be suitable for more than 4 people ...
Try it... trust me, if I can make it, anyone can!!

I made this stew tonight-- added a bit of celery and chopped leeks. Also I added sherry instead of the wine. To thicken it for a meat pie filling, I added some whole wheat bread pieces which worked very well!

This is how I like it too. The only major difference is that I buy a 4 pack of guinness cans and i drink them while I wait for the stew.

I made this tonight and it was awesome. I used some yellow baby potatoes instead of russets. Also, I used rosemary instead of bay and pearl onions instead of a large onion.

Next time I might add barley to it. Very yummy!

I made this stew yesterday for 12 people. The only difference I made was that I added a little chillies and frozen peas and let it simmer for about 3 hours. Absolutely wonderful Everyone loved it. Will definitely be doing it again. Thank you.

Thank you so much for this recipe! I have made it at least 6 times now and each time it has been delicious. (I now add a whole 500ml can of Guinness and 3/4 of a bottle of wine to the recipe....makes it even more divine :-) )

Just made it tonight and loved it!

I love this recipe. Every time I make it, the whole pot just...disappears!

Can I cook this stew in the oven instead of on the stovetop?

Thank you very much for posting this recipe! I am cooking it right now and the sauce tastes so goooood.... More power to you!!!!

My husband made this tonight and even the kids loved it! I did a post at my blog on this recipe.

I just finished making this stew, I've been wanting to make my own Guinness stew since I tried one at the local Irish Pub, This recipe was awsome. I made it for my mom, girlfriend and a good buddy and everyone loved it. I added a full pint of guinness instead of the 1 cup and also added celery but all in all this was great. I will be making it again soon for some more friends.

Another great addition is celery.

Amazing! I made this last year for a Pub Night fundraiser for our Irish Dance Team - made enough for 100 people. We sold out in 20 minutes - people were stealing tickets from others because they wanted seconds! Will be making enough for 300 this year!

Does anyone know if this stew could be made without the tomato paste? It sounds so good otherwise, but I am just not a fan of soups/stews with a strong tomato flavor.

Went ahead and made it without the tomato. Delicious!

Your recipe was fantastic!!! The flavor of the beer and wine was incredible, I had it for dinner tonight. This is going to be a great recipe for St. Patrick's day. Thank you for the recipe!!!

i must have done something wrong....this stew had absolutely NO flavor. 5 bites and we were done. what started as irish stew turned into 2 apples and crackers for dinner.

The stew is only as good as the ingredients you put in it. For example, you can't use any old beef, you need to use stew meat - tough cuts that are intensely flavorful and perfect for slow cooking. Use the best quality beef stock you can get your hands on. Your herbs need to be no more than a year old. The wine should be a good drinking wine, not cooking wine, etc. Browning the meat initially is very important for the resultant flavor as well. ~Elise

Thanks so much this recipe was delicious! My husband has always loved Irish Stew and talked about his Gran making it! He really enjoyed it-have NEVER seen him mop up everything with bread! It was the first time I had made or tasted Irish stew myself and it was fantastic. Will definitely be a weekly meal now through autumn and winter ... also we got 2 and a half meals out of it (so great to just have to reheat with a young baby!) -and if possible it tasted even better the second night! Am going to try it using the crock pot next time.

Wow, Guinness and red wine are basically the only 2 types of alcohol that I will consume. This sounds incredible.

This stew is wonderful and if you say it isnt ...you did something wrong ...my family BEGS for me to make this and they are finicky eaters. Thanks

I made this stew tonight for St. Pattys day!
It was very good and flavorful. I followed the directions exactly - except I poured the whole bottle of guiness in 11.7 oz - no sense wasting it. it was very good and my husband had two bowls!

I made this stew to take along to St. Arnold's brewery here in Houston for their St. Patty's day celebration. It was absolutely delicious, really easy to make, and went perfectly with stout, amber, & brown ales!

My family's beef stew recipe is fantastic, so this one had a lot to live up to. The Guiness and red wine made it really incredible!!! And sauteeing the veggies was a lovely idea.

As for improvements, I love thyme, but 1 Tbsp was really too much for my taste. Mushrooms and/or celery would be great additions. Also, the stew was rather thin, even after I added some corn starch. Maybe less stock next time.

I bet it will be thicker today though, and even more flavorful - I can't wait for the leftovers!

I'm Irish and I often make a similar stew to this! It seems to go down well with anyone I've served it too especially if I make my homemade brown soda bread to mop it up with.

We were married in Ireland nearly 5 years ago and we spent 2 weeks touring Ireland, staying in B&B's and stopping in pubs for a bowl of soup and a 1/2 sandwhich every day for lunch. I ate some really nice beef stew while I was over there so I'm hesitant to try to make it on my own, for fear it won't live up to what I remember.

Still, this recipe looks good so I'll have to try it. Thanks for sharing!

I made this stew tonight, and my family loved it. My only change was that rather then letting the beef simmer for 1 hour, i simmered it for 4 hours and added 1 - 1/2 cups more beef broth. Then i put the veggies in. My pickiest child, in the house even liked it!

thanks!

Thank you for sharing this fab recipe with the world! I made this for my parents and they absolutely loved it! I cooked it for 4 hours and the beef was so tender it literally melted in your mouth. I'm now going to attempt a second try and make it for my partner tonight so fingers crossed it should turn out just right again. If anyone reading this is umming and rrring about whether to make this or not - make it!!! It's truly amazing, especially the wonderful aroma it produces in the kitchen. Enjoy!!