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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Beef Stew With Stout: Three Ways Other Recipes Beef stew laced with stout is a perfect do-ahead dish, especially now that summers behind us and were back to work and school. While the basic ingredients are the same, these three versions produce remarkedly different stews. The first, perhaps the most traditional, braises cubed beef first and follows with the vegetables, stock, and Guinness. The second uses cubed beef thats been marinated in Guinness overnight before cooking. The third, more like a beef pie that a stew, has a soda bread crust. All three are delicious..