Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This old-fashioned Dutch oven beef stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy. The flavorful, satisfying, and traditional one-pot meal is the best beef stew recipe that you will ever taste!

Overhead shot of old-fashioned beef stew on a dinner table.
Table of Contents
  1. How to Make Beef Stew | 1-Minute Video
  2. What is Dutch Oven Beef Stew?
  3. The Best Dutch Oven to Use for Beef Stew
  4. Ingredients
  5. How to Make Beef Stew in a Dutch Oven
  6. What to Serve with Beef Stew
  7. Preparation and Storage
  8. Recipe Variations
  9. Tips for the Best Dutch Oven Beef Stew Recipe
  10. Dutch Oven Beef Stew Recipe

If you love using your Dutch oven for soups and stews as much as we do, be sure to try our beer cheese soup with bacon and broccoli, this chicken stew, or a pot of pork chili, too!

How to Make Beef Stew | 1-Minute Video

On a chilly day, nothing beats a cozy pot of Dutch oven beef stew. It’s total comfort food! The aroma that wafts through your home as it cooks all afternoon is like a warm hug from your grandmother!

This melt-in-your-mouth easy dinner recipe gives you succulent beef and flavorful vegetables that have soaked up all of the juices from the meat. It’s truly the perfect supper to serve on a quiet Sunday evening. Just add some biscuits, cornbread, or crusty bread on the side to soak up all of that extra broth!

What is Dutch Oven Beef Stew?

A classic beef stew is a simple combination of chunks of beef, vegetables and often potatoes that are braised in liquid and served in their thick, rich gravy. There are endless combinations of meat and vegetables, some of which are slow-cooked in the oven, others that are made in a Crock Pot, and old-fashioned recipes like this that simmer on the stovetop in a big cast iron Dutch oven.

Hands holding a bowl of Dutch oven beef stew.

Why use a Dutch Oven for Beef Stew?

Many folks prefer the convenience of a Crock Pot slow cooker or even an Instant Pot, but I find that the Dutch oven yields the best tasting beef stew every time. Dutch ovens are made from cast iron, so they retain and evenly distribute the heat. Plus, the tight-fitting lid traps the moisture inside the pot — resulting in the juiciest stew and meat that you will ever taste.

Instead of dried-out beef, mushy vegetables, and gummy potatoes that have been cooked to death in a slow cooker, you can easily control the cooking time of all of the individual ingredients when using a Dutch oven. Plus, you get all of those great browned bits at the bottom of the pot after browning the meat and bacon, which add tons of flavor to the stew.

Frying chopped bacon.

The Best Dutch Oven to Use for Beef Stew

We rounded up the best Dutch ovens you can buy, including 3 (yes, 3!) that I personally own and love! It was difficult to choose my favorite, but the Staub Cast Iron Dutch Oven (5.5 quarts) earned the top spot. You can buy it on Amazon for $311.50 or at Walmart for $359.95. That said, the Le Creuset Enameled Cast Iron Dutch oven (shown here) was a close second. I love that it’s a little bit larger (7.5 quarts), and is available on Amazon for $459.95.

The Secret to Good Stew

The secret to good stew lies in the layering of flavors and high-quality ingredients. You build these layers of flavor in the Dutch oven as you saute the bacon, sear the beef, deglaze the pot, and simmer the dish low and slow. Cooking the stew long enough is also an important tip, since this process breaks down the tough connective tissue and fiber in the meat, yielding a flavorful, tender, and juicy beef stew.

Tray of stewing beef coated in flour before browning.

What to Add to Beef Stew to Make it Taste Better

We’ve tried plenty of mediocre stew recipes over the years, but there are a few ingredients in this dish that set it apart from the rest.

  • First, the bacon. This provides a rich, smoky flavor in the background, and creates drippings that help to flavor and brown the beef.
  • Next, the red wine. Again, it adds depth of flavor to the broth that pairs beautifully with the red meat.
  • Finally, the vinegar. All of the best recipes include a bit of acid to really brighten up the dish, and this stew is no exception!
Searing beef in a Dutch oven.

How to Make Beef Stew Tender

Patience! The key to tender beef in your stew is just cooking it long enough. You can’t rush a pot of beef stew, which does best when given the opportunity to simmer low-and-slow on your stovetop. This low, slow cooking process gradually breaks down the tough connective tissues and fibers in the meat, yielding a perfectly tender pot of stew!

Do you boil beef before making stew?

No, you will sear the meat to create a crust on the outside, to add flavor to the pot, and to lock in the juices. You do not boil the beef before preparing the meal.

Adding red wine to a pot.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a traditional beef stew recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to brown and flavor the bacon and beef.
  • Bacon: gives the stew a smoky flavor and creates drippings for browning the beef.
  • All-purpose flour: to coat the beef, which helps it develop a brown crust on the outside and thickens the stew slightly.
  • Beef stew meat: or substitute with diced beef chuck roast.
  • Dry red wine: adds bold depth of flavor to the stew and helps to deglaze the pot. You can substitute with additional beef broth, but it won’t be quite the same.
  • Red wine vinegar: a touch acidity brightens up the dish.
  • Tomato paste: adds flavor and thickens the stew.
  • Kosher salt and ground black pepper: enhance the other flavors.
  • Garlic, thyme, bay leaf, paprika: add savory flavor. You’ll need about 3 garlic cloves to equal 1 tablespoon minced.
  • Beef broth or stock: the liquid base of the stew.
  • Onions, carrots, russet potatoes, and mushrooms: additional veggies that add flavor and texture to the meal.
Pouring beef broth into a Dutch oven.

The Best Meat for Beef Stew

I purchase “stew beef” or “stew meat” that has already been cut into cubes for a shortcut. Stew meat is made from cuts of beef with lots of tough connective tissue, typically chuck (which comes from the front shoulder) or round (the rear muscle).

When you slowly braise these tough cuts in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender. That’s why it’s traditionally simmered in stock and turned into beef stew or pot roast. If you can’t find this prepared stew beef, you can purchase a whole chuck and dice it into 1-2 inch cubes at home.

Process shot showing how to make beef stew in a Dutch oven.

How to Make Beef Stew in a Dutch Oven

This simple beef stew develops so much flavor as you layer ingredients and slowly simmer the pot on the stove. It’s not difficult, but it does require more than 2 hours from start to finish — making it ideal for a quiet Sunday supper. The detailed instructions are included in the printable recipe card at the bottom of the post, but here’s the quick version:

  • Sauté bacon in butter.
  • Toss the chunks of beef with seasoned flour to coat.
  • Sear beef in the butter and bacon fat.
  • Deglaze the pot with red wine and vinegar, scraping up any browned bits from the bottom of the pan.
  • Add the bacon and beef back to the pot, along with the tomato paste, garlic, seasoning, and beef broth.
  • Cover and cook, stirring occasionally, until the beef is tender — about 1 ½ hours.
  • Add the onions and carrots; simmer (covered) for 10 minutes.
  • Stir in the potatoes and mushrooms, and simmer for about 30 more minutes (until the potatoes are fork-tender).
  • Discard the bay leaf, season with salt and pepper (if necessary), then ladle into bowls, garnish with fresh parsley, and serve!
Square overhead image of the best beef stew recipe served with a tray of buttermilk biscuits.

What to Serve with Beef Stew

Since it’s full of meat, veggies, and potatoes, this is a great one-pot meal! That said, if you’d like to round out the supper with a couple of other options, here are a few easy sides to serve with your beef stew:

Dutch oven beef stew on a dinner table with homemade buttermilk biscuits.

Preparation and Storage

Stored properly in an airtight container, the leftovers will keep in the fridge for 3-4 days. It’s delicious the next day!

The stew will also keep in the freezer in freezer safe containers or large Ziploc bags for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.

How to Reheat

When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up.

Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. If it seems dry, you can add more beef broth to thin, as necessary. You can also reheat individual servings in the microwave for 1-2 minutes.

Overhead shot of hands eating a bowl of Dutch oven beef stew.

Recipe Variations

  • The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
  • If you can’t find diced stew meat at your store, purchase 2 lbs. of chuck and dice it into cubes at home.
  • Add a splash of Worcestershire sauce for savory, umami flavor that pairs really well with beef.
  • Balsamic vinegar is a nice alternative to the red wine vinegar.
  • I typically use sweet onion, but yellow onion or white onion will also work here.
  • If using yukon gold potatoes or red potatoes instead of the russets, you do not need to peel them.
  • The mushrooms are one of our favorite ingredients in this stew; however, if you don’t care for mushrooms, you can substitute with frozen peas. Celery is also a nice addition to stew. Add it at the same time that you add the carrots and onions.
  • In lieu of butter, brown the bacon and beef in olive oil or vegetable oil.
Side shot of beef stew served with biscuits and red wine

Tips for the Best Dutch Oven Beef Stew Recipe

  • Dredge the meat in the seasoned flour. This helps the beef caramelize and brown in the pan, while the flour also thickens the gravy in the stew.
  • Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
  • To make the beef stew tender, it’s important to cook the beef long enough to break down the tough connective tissue and fibers. If your meat is still tough after about 90 minutes, simmer the stew a little bit longer before adding the vegetables and potatoes.
  • Use a high-quality dry red wine. Good options include pinot noir, merlot, or cabernet.
  • While the tomato paste isn’t a mandatory ingredient, it adds rich tomato flavor to the stew. I highly recommend including this extra layer of complexity to the dish!
  • Keep the Dutch oven covered while simmering in order to trap moisture in the stew. You should end up with the perfect ratio of thick, rich gravy by the end. If you find that the stew is too thick at the end of cooking, just add an extra splash of broth until it reaches the desired consistency.
Overhead shot of a bowl of beef stew on a wooden table.

More Stew Recipes to Try

Square overhead image of the best beef stew recipe served with a tray of buttermilk biscuits.

Dutch Oven Beef Stew

4.93 from 27 votes
Prep: 30 minutes
Cook: 2 hours 10 minutes
0 minutes
Total: 2 hours 40 minutes
Servings 12 cups
Calories 269 kcal
This old-fashioned Dutch Oven Beef Stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy!

Equipment

Ingredients
  

Instructions

  • In a large Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
    Frying chopped bacon.
  • Pat beef dry with a paper towel.
  • Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour.
    Tray of stewing beef coated in flour before browning.
  • Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
    Searing beef in a Dutch oven.
  • Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
    Adding red wine to a pot.
  • Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
    Pouring beef broth into a Dutch oven.
  • Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary.
    Process shot showing how to make beef stew in a Dutch oven.
  • Discard bay leaf; season with salt and pepper, to taste. Ladle into bowls, garnish with chopped fresh herbs (if desired), and serve.
    Overhead shot of old-fashioned beef stew on a dinner table.

Video

Notes

Stored properly in an airtight container, the leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the stew in airtight containers for up to 3 months; however, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.

Nutrition

Serving: 1cupCalories: 269kcalCarbohydrates: 17gProtein: 19gFat: 13gSaturated Fat: 5gCholesterol: 60mgSodium: 624mgPotassium: 680mgFiber: 2gSugar: 3gVitamin A: 3497IUVitamin C: 6mgCalcium: 35mgIron: 3mg
Keyword: beef stew, Dutch Oven Beef Stew, Traditional beef stew recipe
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in January, 2021. The photos were updated in February, 2023.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Michelle says:

    5 stars
    I made this earlier in the week for dinner and it was amazing! The beef was so tender and the flavor was fantastic. It was a hit with my picky husband and my less picky kids. I ate the leftovers for lunch and it tasted even better.

    1. Blair says:

      Awesome! Thanks, Michelle! It’s one of the few stew recipes that my “choosy” eaters (including my husband) also enjoy. 🙂 Thanks for the note!

  2. Sandi says:

    5 stars
    This was fantastic! My husband said it was the best beef stew he’s ever had. And my kids all loved it too! Having never made beef stew before, and with picky kids, I was a little nervous about the outcome. But it was super easy, and the results were excellent! Will definitely be making this again!

    1. Blair says:

      That’s so great to hear, Sandi! I’m so proud that even your picky eaters enjoyed it! 🙂

    2. James says:

      5 stars
      Easy to prepare and so tasty!
      Will definitely make this again.

      1. The Seasoned Mom says:

        Thank you so much, James!

  3. Olga Morozewych says:

    I left out the 1 can of Stew Tomatoes used in the past. The 3oz. Tomato Paste is better! And used Bouillion Paste for Broth and made over a 1 Cup 1/2 for 1lb of meat, 1/2 C or more of Red Blend Wine, no Peas but fresh farmers market Green Beans, extra sauce is better since I used 1/2 Turnip & 1/2 Parsnip. Few drops of Worchestire Sauce ! This made extra flavor, left out the Garlic, added Bay Leaf & Parsley at the end and into the oven. Early Fall time here in Anchorage and need a picker upper for those rainy days end of August.

    1. Blair says:

      Thanks, Olga! Your version sounds great! I can’t imagine cool weather right now (it would feel like such a treat here in VA, where it’s well over 90 degrees!). Glad that you enjoyed the stew, and I appreciate you taking the time to leave a note. 🙂

  4. Wes Weber says:

    Making the recipe now…. using a gas stove. Used a GF flour, and had a hard time with having enough grease from the bacon to cook the beef. Added some Vegetable Oil and finished the beef cook to prevent burning. Just started the 90 minute simmer…. everything looks good so far. Maybe it was the wrong kind of flour?

    Wes

    1. Blair Lonergan says:

      I don’t know, Wes. Maybe the bacon that you used was really lean? Or maybe it didn’t cook quite long enough for all of the fat to render? I’m glad that you added oil to brown the meat. It sounds like you handled it perfectly, so all should work out fine! Hope you enjoy the stew. 🙂

  5. Joni Rivera says:

    5 stars
    I’m always searching for new and interesting recipes to try. I stumbled upon this one and loved the addition of mushrooms and wine. I’ve made beef stew for years, and this recipe was my best yet. I didn’t change anything in this recipe because it was perfect just the way it was. My search is over, this is my go to from now on.

    1. Blair Lonergan says:

      Thank you, Joni! I feel the same way about this stew…no other recipe necessary! 🙂 It’s definitely my favorite, and I’m so glad that you agree!

  6. Kim Maggi says:

    5 stars
    Made this last night for dinner and it was by far the best stew we have ever had. Looking forward to making more of your recipes!

    1. Blair Lonergan says:

      I’m so happy to hear that, Kim. Thanks for taking the time to come back here and let me know! 🙂

  7. Liz says:

    5 stars
    We’re having high winds and rain on the Oregon Coast. I plan to make this beef stew today because it’s the perfect day for it. I’ve been making beef stew for years, but after finding this recipe, I’ll never make any other. It’s perfect!

    1. Blair Lonergan says:

      I’m so happy to hear that, Liz. Stay safe and cozy inside. Thanks for your note!

  8. Clayton says:

    5 stars
    Wonderful flavor, so nice to have on a wet windy day. Used Better than Broth for broth. Added an extra teaspoon of BtB to the mix to give a richer flavor. Really like the firmness of the carrots and potatoes.

    1. Blair Lonergan says:

      Thank you, Clayton!

  9. jan says:

    Could you make this soup using oil to saute instead of bacon for cholesterol reasons?

    1. Blair Lonergan says:

      Absolutely, Jan. It won’t have the same smoky flavor, but it will still work well!

  10. Cynthia Spinelli says:

    5 stars
    I made the Dutch oven stew .It came out awesome The whole family enjoyed it very much even left overs the next day.

    1. Blair Lonergan says:

      Yay! Thank you, Cynthia!

  11. William Johnson says:

    I am still a novice cook. I followed the recipe with an exception by accident. I put the potatoes, carrots and onions all in at the same with the browned beef cubes. After reading the directions again, I realized my mistake. Too late now to undo the error but It sure smells fantastic while cooking. I will let you know if the way I prepared it works out OK. Next time, I will know better.

  12. William Johnson says:

    5 stars
    I am still a novice cook. I followed the recipe with an exception by accident. I put the potatoes, carrots and onions all in at the same with the browned beef cubes. After reading the directions again, I realized my mistake. Too late now to undo the error but It sure smells fantastic while cooking. I will let you know if the way I prepared it works out OK. Next time, I will know better. Well, it turned out fabulous and the potatoes and carrots were not mushy. 5 Star recipe.
    Thank You so much for sharing this wonderful recipe. But I will follow directions better next time.

    1. Blair Lonergan says:

      Wonderful! Thanks for letting me know, William!

  13. Gary C Fell says:

    5 stars
    I tried a combination of beef stew and your burgundy beef recipe. It looked like the addition of some ingredients that weren’t in both recipes would make an interesting combination and a good-tasting dish. Due to some issues with the cookware, I can’t tell you how it came out.
    Definitely too many cooks can spoil the outcome should have better information maybe tomorrow

    1. The Seasoned Mom says:

      Please keep us posted!

  14. Phyllis Walker says:

    5 stars
    This is pretty much how my mom taught me how to make our beef stew. This is better than my moms. The addition of a few things like the bacon, wine and tomato paste really adds to the richness of flavor. I have also started adding a little bit of anchovy paste my stews and sauces. I did so here; sorry, it was the only change that I made here. Wonderful beef stew; thank you for sharing Blair.

    1. The Seasoned Mom says:

      Thank you for sharing, Phyllis! We’re so glad you enjoyed the recipe.

  15. JEFFREY SLEIGHT says:

    5 stars
    Delicious… I subbed Sweet Potatoe for the Russet.
    Pretty healthy ingredients list as well

  16. Mary Smith says:

    5 stars
    Really yummy! I would suggest watching the meat mixture while it cooks that first hour and a half and add more broth as needed so it doesn’t stick. Mine stuck but it still turned out wonderfully.

    1. The Seasoned Mom says:

      Thank you for the feedback, Mary! We’re so glad you enjoyed the recipe.

  17. Lojuanna O’Neal says:

    5 stars
    Delicious recipe!❤️

    1. Blair Lonergan says:

      Thank you, Lojuanna!

  18. Charlie H. says:

    5 stars
    This looked like the perfect recipe for a hearty/comfort meal (we just can’t escape Winter around here) and it certainly didn’t disappoint! What a delicious beef stew this is. Everyone here is looking forward to the leftovers. Thanks for the great recipe!

    1. The Seasoned Mom says:

      Thank you so much, Charlie! We’re happy to hear it was a hit.

  19. Jenny says:

    Hi. I followed all directions but my vegetables did not get tender. It took much longer for some reason. The stew tasted great, though!

  20. Dan says:

    5 stars
    “The best stew I ever tasted!” I heard this comment repeated over and over by all around the table. You will want to give yourself plenty of time for chopping of veggies (I added celery, too) and browning of meat. I one-and-a-halved the recipe stretching the browning of meat to four separate times. I will definitely use this recipe again.

    1. Dan says:

      5 stars
      One more thing. I softened the onions, carrots, and celery in a large cast iron skillet prior to adding to the dutch oven.

    2. Blair Lonergan says:

      Thank you, Dan! I’m so happy to hear that you all enjoyed it!

  21. Mick piggott says:

    5 stars
    Best beef stew I’ve ever made

    1. The Seasoned Mom says:

      Thank you so much, Mick!

  22. LauraR says:

    5 stars
    This was excellent! I followed the recipe exactly as written with these exceptions: used a better cut of meat (tri-tip), low sodium beef broth and no added salt -we are on low sodium diets. It was the first time I’ve ever made stew, and have to say we loved it! Next up is Seasoned Mom’s Chili!

    1. The Seasoned Mom says:

      Thank you so much, Laura! We’re so happy to hear this. Please let us know what you think of the chili as well!

  23. Mick piggott says:

    5 stars
    Best ever

    1. Blair Lonergan says:

      Thank you, Mick!

  24. Jess says:

    Do I need to cook this on the stove or can I put in the oven for the simmer process?

    1. Blair Lonergan says:

      Hi, Jess! You can use the oven if you prefer. Here’s a similar version that goes into the oven to give you an idea of cooking time/process: https://www.theseasonedmom.com/beef-burgundy/

      Hope that helps!

  25. Sarah Markley says:

    5 stars
    This recipe is absolutely amazing. I have been trying to find a recipe to make bear stew with but couldn’t find one that was appealing to me. I have made this several times now, but instead of using beef, I substitute bear. It is a family favorite and requested when we have business guests or friends come to our home. I also make it with a crusty bread, that is perfect for “dipping” in the broth mixture. Thank you for such a divine recipe!

    1. The Seasoned Mom says:

      Thank you, Sarah! We’re so glad you enjoyed it!

  26. Amber Ensley says:

    5 stars
    Apple cider vinegar and red potatoes are great in this also! If it is what you have or prefer.

  27. Laura Townsend says:

    Can this be cooked in the oven at a low temperature for several hours without attention

    1. The Seasoned Mom says:

      Hi Laura,
      We haven’t tested it and can’t guarantee the results. But if you want to try it, we would recommend cooking in the oven at 325 degrees for roughly 1 hour 45 minutes. Hope this helps!

  28. Nicole says:

    5 stars
    Perfect flavor!! For the “thinning if needed” stage, I added Golden Mushroom Soup and 1 can of beef broth. Took about 4-5 hrs total.

    1. The Seasoned Mom says:

      We’re so glad you enjoyed it, Nicole!

  29. Laurel says:

    Could I use corn starch instead of flour to dredge the meat for a GF option?

    1. Blair Lonergan says:

      Hi, Laurel! I haven’t tried it myself, but I think that should work fine! Let us know if you give it a shot. Hope you enjoy!

  30. John D says:

    3 stars
    Your recipe is solid with a nice soft touch from the paprika. However, your website is horrendous with all of the pop-ups and advertisements. Simply entirely too annoying and disruptive.

  31. Peggy says:

    5 stars
    Turned out great – I should have counted how many times my husband said “this is really good!” Only downside was I started a little too late in the day – next time will make it on a Sunday, but will definitely make it again. Thanks for the recipe!

    1. The Seasoned Mom says:

      We’re so glad you enjoyed it, Peggy!

  32. Rochelle says:

    5 stars
    I’ve made this as written many times, excellent recipe with wonderful, deep flavor. If you replace the wine with beer would you make any other changes? Mostly wondering if I should omit the vinegar. Thanks!

    1. Rochelle says:

      5 stars
      Wait, found the Irish Stew recipe using Guinness. For some reason I have trouble with the Search function on this website so I have to go through all the recipes in the category. I’ve checked my settings and it doesn’t seem to be that. Sorry to bother you, thanks for all the great recipes (making the Irish Stew with your Beer Bread).

      1. Blair Lonergan says:

        No worries, Rochelle! Hope you enjoyed the meal!

    2. Blair Lonergan says:

      Hi, Rochelle! I’m so glad that you like it! You can omit the vinegar, but I honestly think it would work fine if you leave it in there, too. 🙂