«Participate in I got the best recipe for you!» my escort Tomas announced, upon his bring back from a trip to photograph vineyards in Italy. «It’s an Irish beef tizzy,» he added, «and it’s the foremost thing I’ve ever had.» Superficially the chef at one of the wineries Tom was visiting convenience this stew for Tom, based on a Bon Appetit way, with the main adjustment being the substitution of Guinness (avastly dark beer) and cool red wine for some of the beef commonplace the recipe called for. Again eager to try new recipes with friends, I made my way to Tom’slegislative body and we cooked this up together for his kinfolk. As I suspected, the addition of Guinness and red wine makes all the conflict.
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