{"id":9338,"date":"2012-03-26T09:18:52","date_gmt":"2012-03-26T16:18:52","guid":{"rendered":"https:\/\/shescookin.com\/?p=9338"},"modified":"2021-03-08T15:51:56","modified_gmt":"2021-03-08T23:51:56","slug":"beef-and-guinness-stew","status":"publish","type":"post","link":"https:\/\/shescookin.com\/beef-and-guinness-stew\/","title":{"rendered":"Beef and Guinness Stew"},"content":{"rendered":"
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For people who aren’t keen on the traditional St. Patrick’s Day fare of Corned Beef and Cabbage, this hearty and comforting\u00a0 Beef and Guinness Stew<\/strong> is the answer! Corned Beef is loaded with sodium which makes it a poor choice for people on a low sodium diet and even for those of us don’t like the water retention that comes with eating foods high in sodium.<\/p>\n My hot tip for the day is substituting wine and beer for flavor in soups and stews, especially if you should be watching your sodium – and really, we all should – it’s a silent culprit in heart disease<\/a>. I use wine, beer, and another beverage that might surprise you: \u00a0coffee, in almost all my soup, stew, and chili recipes because they have zero sodium – even low sodium broths have more sodium than Don should be having at one meal. Wine and beer (and coffee) also impart a depth of flavor not achieved with broths.<\/p>\n Spring has sprung in California but much of the U.S. is still in the throes of winter. Give this Guinness Stew a try – it’s sure to warm your tummy, and rest assured that Spring and Easter are on the way!<\/p>\n <\/a><\/p>\nSubstitute Beer for Broth to Lower Sodium<\/h2>\n
Beef and Guinness Stew Recipe<\/h2>\n