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Food, Stories and a bit of Rock n Roll with CAMERON’S Jim Rooney


Hey! Ho! Let’s go!

Jim here. This is it. My first blog. I thought I would try to keep it simple, by providing you, the good reader, with some tales from the road and a recipe for good eating now and then.

As the breweries resident chef, I will start with a recipe. I must give credit to Jamie Oliver for the inspiration behind this dish because it is, in his words, “Dead simple”.

I call it Double Dark Stew.


Oven ready pan with lid or Dutch oven
Olive oil
1.5 pounds of stewing beef
3 medium onions
2 large carrots
8-10 baby white potatoes
3 stalks celery
Rosemary 2-3 sprigs fresh (2 tblsp dried)
2 cloves garlic
4 tablespoons Butter
4 cups beef stock
2 bottles CAMERON’S Dark 266
3 tablespoons flour
Salt and pepper


Place pan on medium heat. Add olive oil.
Peel and slice the onions and put into medium hot pan to soften and brown.
Trim the beef into 1″ cubes. Peel and slice the carrots. Chop the celery. Cut the potatoes in half.
When the onions are browned, remove from heat and turn oven on to 350.
Place beef, carrots, celery and potatoes in the pan. Grate garlic into the pan. Stir to mix everything.
Sprinkle the flour evenly over the ingredients. Add rosemary. Distribute the butter evenly around. Add salt and pepper to taste.
Pour beer into the pan and top it off with beef stock, adding enough to just barely cover the ingredients.
Place lid on to the pan and put the pan into the oven.
Cook for 2 hours. Remove from oven, stir, taste for seasoning and adjust as required.
Serve with a crusty bread.