Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?
After trimming the cooking time and portion size, the challenge was to bring back the beefy flavor.
It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?
This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
Could we adapt this classic Creole dish to a modern kitchen?