{"id":1748,"date":"2018-12-13T07:00:36","date_gmt":"2018-12-13T14:00:36","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1748"},"modified":"2020-04-23T07:11:14","modified_gmt":"2020-04-23T14:11:14","slug":"croutons-beef-guinness-stew","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1748","title":{"rendered":"Crouton’s Beef & Guinness Stew"},"content":{"rendered":"

We had the richest, beefiest stew at a friend’s home last winter. She told me it was beef & Guinness stew and that I’d find the\u00a0recipe on line. I pulled a big chuck roast out of the freezer the other day and decided to make it myself. Perhaps I chose the wrong recipe, because I wound up modifying it to make it taste as good as my friend’s stew. Since I modified\u00a0the recipe I started with, I’m calling this one my own … trial and error, baby!<\/p>\n

What trial? What error? When I looked up recipes I found three, each one slightly different. All three\u00a0called for beef, onion, carrots, and Guinness, but then one added some beef stock while another added chicken stock. I chose the “pure” one, the one that called for Guinness alone. When\u00a0the stew\u00a0had simmered a couple of hours I tasted it\u00a0and found it decidedly non-beefy. I added a can of beef stock, and while I was at it, three small cut-up red potatoes and one sliced parsnip. The result was, as I’d hoped, rich and beefy tasting, one of the best stews I’ve made.<\/p>\n

Crouton's Beef & Guinness Stew<\/h3>