A simple Guinness Irish stew kicked up with veal stock and a Alberta AAA strip loin. Also in the stew are medallion of carrots and button mushrooms, served on a bed of boiled potatoes. Using the steak and veal stock instead of stewing beef, allows a much shorter cooking time since you don’t have to wait for all the connective tissue to break down in the stewing beef and the veal stock makes the sauce very savory. Although, if I could get my hands Rogue Brewery’s Chocolate stout I would have used that.