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THE IRISH KITCHEN
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 ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
Beef stew laced with stout is a perfect do-ahead dish, especially now that summer’s behind us and we’re 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 that's 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..