This Beef & Guinness Stew is a wondrous thing – a rich, heady stew that rides the fine line between the richness of the gravy and slight bitterness of the Guinness; a stew that balances so closely neither sweet or bitter is detected; instead all melds into one glorious and delicious concoction. And of course for a special occasion like St. Paddy’s I couldn’t resist taking that stew and turning it into Beef & Guinness Pies.
Beef & Guinness Pies
Pot Roast done perfectly tender, a rich, silky gravy. Is there anything better? Here’s one that’s full of flavor, a play on the Flemish Stew with beer, Beouf Carbonnade. If that sounds too fancy, just call your Pot Roast Carbonnade – Beer Braised Pot Roast. Does a roast with any other name still smell as good? Oh, that’s Rose? Silly me…
Pot Roast Carbonnade – a play on Beouf Carbonnade. A Beer Braised Pot Roast
The first time I had a Beer Cheese Soup was in the ’80s, at the now demolished Baby Doe Matchless Mine in Denver. I loved it, but I was young, I had a small child and I couldn’t be going to Baby Does just to eat their soup. I could never seem to duplicate it at home – but I ran into a former employee who clued me in: Cheez Whiz with beer. Yup, you heard right. Well, my Beer Cheese Soup with Popcorn is NOT that soup!
Beer Cheese Soup with Popcorn
If you could conjure up the lightest, crispiest, most ethereal onion rings, these are them. The beer batter just barely clings to any vegetable lovingly dipped in it, but don’t be deceived; these have a serious crunchiness. Best of all, these are well-behaved rings: no drooping, no slipping.
Crispy Beer Battered Onion Rings
Here’s the funny thing – I don’t really like most beer – it takes a thick, dark, rich beer to even begin to pique my interest, and then I love to top it with a shake of salt just as an Irishwoman taught me when I was in my twenties. Try it – its heaven!
Beer Cheese Bread