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Beef Braised in Guinness

A very simple and satisfying recipe, though it definitely required a teaspoon or two of corn starch to thicken up. WIth so few ingredients, the key to this dish is quality ingredients. Splurge on a nice organic chuck and the best beef stock you can get your hands on. Substituting an Imperial Stout would make for an even richer stew with more depth of flavor - although the cherry and chocolate notes typical of an Imperial may just push the dish into mole territory. I'd also like to try bringing the Guinness to a boil first and seeping some coffee grounds in it before adding it to the stew - as I've read elsewhere that coffee and beef pair nicely.

Feb 15, 2009
caliKOng in Recipes