I wanted to make this rustic dish a bit posh. :p
I guess I can call this Guinness carbonade. I tend to use beurre monte instead of beurre manie or roux these days.
I think I could make a nice color. The taste was also alright. Dense enough.
But I cannot see potential in this dish, Guinness stew. Whenever I make Bouef Bourguignon or Coq au vin, I can see what I need to improve. The dishes you can never fail with are probably not interesting dishes. The dishes you always somehow fail have potential, room for improvement. I can of course, use different beers. Fortunately, I have drunk many different kinds of beer, so I'll experiment with whatever I think is appropriate.
Still, Guinness stew is a nice comfort food of all time.
