large glass bowl, combine Guinness, mustard, rosemary, and bay leaves
cup and add to stew. Set on high and stir
ever* boneless.
A stew is, by Irish tastes and sensibilities (and
tout; simmer, stirring until the stew thickens a bit. Add the
he fat.
Add the Guinness and deglaze, scraping up any
br>Gradually stir in the Guinness, scraping any sediment from the
For the Stew:
In a large pot,
o low, cover, and simmer stew until vegetables are done roasting
amb meat back into the stew; mix in the fire-roasted
minute. Add beef stock, Guinness, red wine, tomato paste, sugar
Heat the butter in a large pot. Add the meat and sear over a high heat (you may need to do this in batches). Add the onions, stir in the tomato paste and sprinkle with the flour. Add the stock and Guinness. Bring to a boil, add the bay leaves, thyme and sugar. Cover and simmer for 45 mins. Add the carrots and potatoes to the stew (add a little water if necessary), stir well and cook for an additional 30 mins. Remove the bay leaves and thyme. Garnish with the extra sprigs of thyme.
arsley and balsamic vinegar into stew, reduce heat to medium-low
eaves, broth, tomato paste, and Guinness; bring to a boil, then
nd slowly add in the Guinness, followed by the broth.
Mix together the cheese, mustard, 1/2 egg yolk, Worcestershire sauce, Guinness and salt and pepper.
Under the broiler, toast the slices of bread on one side.
Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
Place under broiler for 2 - 3 minutes or until the cheese is melting, watching carefully. Serve immediately.
br>Add vegetables to beef stew. Simmer uncovered until vegetables and
ransfer bacon into a large stew pot, reserving bacon fat in
o taste.
Stir in Guinness, stock, and Worcestershire sauce. Bring
eaves, broth, tomato paste, and Guinness; bring to a boil, then
br>POUR 1/2 cup Guinness into pan til boiling and