Many of my recipes are versions of those used by my mother, but like everything, I’ve adapted them as my own, including using beer and alcohol ... the woods or stew beef obtained from a local ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard. Cover ...

Guinness Beer Blonde Red Onions Baby Potatoes Baby Carrots Celery Thyme Pour in your cup of broth; I made my broth using Better than Bouillon beef base to make my broth. Place your roast into your ...

Tender pieces of chuck roast are simmered in a robust, deeply savory beef broth–based stew, enlivened with a splash of beer and mild heat from rehydrated dried chiles. The concentration of the ...

Cherry Street Tavern serves roast beef and roast pork sandwiches, plus a whole lot of draft beer. All the sandwiches come with a side of horseradish, for a spicy kick. Tommy Dinic’s ...

The iconic roast beef sandwich restaurant ... of Mass. employees A giant beer hall opens, three Irish pubs to close, and more Couldn't visit Revere's sand sculptures? Here's what you missed.