Irish Pub Crawl

Hosted by

Bill BarichBill Barich is the author of A Pint of Plain: Tradition, Change and the Fate of the Irish Pub

The Irish Pub concept has gone global, thanks to the Irish Pub Company, which helps people build authentic Irish Pubs around the world.  Despite the global boom, pubs are closing at a rapid rate in Ireland.  Sales of Guinness, the iconic Irish stout, have dropped significantly in Ireland in the last seven years.  Instead, it's gaining popularity elsewhere. In fact, Nigeria now sells more Guinness than Ireland!


Beef Braised in Guinness

1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
A 1 lb, 10 oz braising steak, fat removed, cut into cubes
2 Tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other Irish stout)
1 bouquet garni
2 medium carrots, sliced

1. Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
2. Combine thoroughly and bring to a boil, stirring constantly.
3. Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.

See how Chow's Roxanne Webber is cooking with Guinness in honor of St. Patrick's Day.

Music break: The Mercenary by Lee Morgan