I add celery, onion and carrots (the holy trinity of veg) with the potatoes. I usually use and entire bottle of whiskey and maybe a little water. The longer it cooks the more the alcohol evaporates. Tomato paste is unnecessary. My husband's mom was in her 80's when I first made it for her and she loved it!

Does anyone know what might be a good substitute for the beer?

i'ts beef stew...why would there be chocolate in the recipe??

If you freeze this recipe, is it a problem that the peas that are used, are frozen (defrosted) peas?? I thought you were supposed to never ever re-freeze defrosted foods...

This recipe is a keeper! The flavors are rich and delicious. I was skeptical that adding everything at once would deliver the depth of flavor but it did! Perfect for a Sunday supper. It also received rave reviews from my husband. I halved the recipe and it turned out perfect.

A delicious recipe, best made with a balanced stout such as Guinness or Grand Ridge Hatlifter. 10 cloves of garlic will alarm some, but, honestly, the flavour blends in well and does not dominate. With it I served Kartoffelknödel, although a traditional dumpling would have worked just as well. Altogether a great dish for a Winter night.

Outstanding recipe. The aroma will fill your home with the greatest fragrance. This is outstanding recipe. I also added carrots but did not change flavors. You will not be disappointed with how wonderful this tastes. Our go to recipe for the Family from now on!!!!!

very good and very easy. when i make it again i might use less tomato paste--was a little too red and tomatoey for my taste. but was still delicious and so simple to just throw it all in a pan and cook for 3 hrs.

This has now become my "go-to" stew recipe. Although I halved the recipe, I followed it nearly exactly (I added carrots and cubed potatoes halfway through). Used an oatmeal chocolate stout, which I think is was really made this meal incredible. Served with Irish brown bread. Like other reviewers, I was concerned about the lack of fond without browning the meat, but the flavor was robust and the meat incredibly tender. Excellent take on an old favorite!

I made this recipe last night. it was excellent. Added Chunks of carrots and added carrots and potatoes for the last 75 minutes of cooking time. keep the oven at 325-350 but no more than 350 to avoid burning and dryng out the meat