How to Make Irish Guinness Beef Stew That Really Tastes Like Guinness

I've set foot on Irish soil just once in my life, and it lasted under an hour. I was flying home from Italy with my girlfriend, Kate, and we had a three-hour layover in Dublin—just long enough to be a drag. After some very quick calculations, we realized we could jump on a bus from the airport to the center of Dublin, spend no more than 30 minutes there, and then race back just barely in time for our flight to New York.

Instead, I decided to fix the flavor issue by amping up Guinness's roasted-coffee and chocolate notes with just that: actual coffee and chocolate. They help preserve the stout's flavor even after the long cooking. Plus, the chocolate has a hint of sweetness, which helps balance the mild bitterness of the beer.The Best Beef

Most recipes for beef stew call for cutting the meat into one- to two-inch chunks, browning it on all sides in a pot, and continuing from there. The browning develops deep flavor through a complex transformation of proteins and sugars known as the Maillard reaction, but it also dehydrates the surface of the meat.

The solution is to brown large pieces of aromatic vegetables and simmer them with the stew for flavor. When the stew is almost done, I fish them out and replace them with a fresh batch of diced aromatics.

For a final touch, I add a tablespoon each of Asian fish sauce, Worcestershire sauce, and soy sauce. Each delivers its own dose of deep, savory flavor, but rest assured, none of them will leave an obvious impact on the taste of the final stew.The stew is just about ready to go into the oven at this point...but don't forget the beef. In it goes, with its light floury coating. A, made from sprigs of thyme, parsley, and a bay leaf and tied together with kitchen twine, tops it off.

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