“‘Serve fresh young food and mature drink‘ is an old Irish proverb that is reflected in our cookery courses,” says Rita Meade of Berry Lodge & Cookery School on Spanish Point in Miltown Malbay, County Clare, Ireland.
I’ve already shared the recipes for Walnut Treacle Bread, Black Pudding and Apple Scones, and Summer Greens Soup with you from our day in the kitchen with Rita in June. Now comes the meat of the menu . . . Beef and Guinness Casserole topped with Colcannon Mash.
In Ireland, soup is pureed, stew is chunky, and if you put a lid on your stew and finish it off in the oven, it is now a casserole. I make many different versions of Guinness stew, but this is by far one of my favorites. Enjoy, reach out to Rita on Facebook, “like” her page, and I’m sure she will welcome comments and questions.