My first experience in a professional kitchen was while going to University of Arizona. That sparked my passion for food and led me to the California Culinary Academy.
I love making simple and delicious comfort foods inspired by ingredients and techniques from all the cuisines I have been exposed to over my career. This one is one of my favorites.
I've slow-cooked the beef stew with carrots, mushrooms and onions. The alcohol burns off, but the Guinness adds a delicious depth to the flavor of the stew, making this dish truly unique.
beef chuck, mushrooms, carrots, onions, garlic, Guinness, cornstarch, water, parsley