Ever since I first had Guinness stew at The Ginger Man I’ve wanted to know how to make it. Recently I’ve pursued this goal in earnest, and I’ve come close enough to invite some friends over for a tasting. With the stew we’ll be serving fresh bread made with beer and gruyére cheese (baked by my lovely and talented wife, Lysa), and of course Guinness Draught. To help pique the anticipation of tomorrow’s dinner, I’m posting an image of a recipe test I did this week. The Ginger Man version I’ll be attempting has much more liquid, but the ingredients won’t change; the test version was also a bit light on the beer as Lysa favors Guinness not so much as I.