Beef and Guinness Stew

I am 100% Irish and St. Patrick’s Day doesn’t really get me all excited.   My biggest pet peeve is that just because someone turns something green with food coloring doesn’t make it Irish and where did mint come from?  We never had green food unless it was naturally green like cabbage and mint was not even on the radar.  I understand getting into the spirit of the holiday but it just makes me twitch.  And no, I don’t like corned beef unless it’s in a reuben with a ton of sauerkraut.

Regardless of that, I DO like cooking with Guinness.  This recipe is similar to Irish Beer Stew which I posted in 2010 but this recipe is easier and tastes richer.  The beer really gives food a great flavor and goes so well with beef.   I added the button mushrooms just because I like them so you can leave them out if you aren’t a fan.  I like it with noodles and Mr. Meat Eater likes rice so I make both but serving with potatoes would be more authentic.  I’ve never been a big fan of stew but this is good and flavorful and perfect for your St. Patrick’s Day dinner or any time of year.  Serving it with Irish Soda Bread would be the icing on the cake.

Beef and Guinness

2 lbs lean beef stew meat
2 tbsps vegetable oil
2 tbps flour
1 pinch salt
black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
8 oz button mushrooms, cleaned, optional
2 cloves garlic, minced
2 tbps tomato paste
1 1/2 cups Guinness beer
2 cups chopped carrots
1 sprig fresh thyme
chopped fresh parsley for garnish, if desired

Mix together the flour, salt, pepper, and cayenne together. Dredge beef in flour mixture.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Add the onions, mushrooms, and garlic.

Stir tomato paste in a small bit of water and stir to combine. Pour into the pan and stir to blend. Reduce heat to medium, cover, cook for 5 minutes.

Pour in half the beer and as it begins to boil, scrape up the bits off the bottom of the pan. Pour in the rest of the beer and add the carrots and thyme.

Cover, reduce heat and simmer for 2 to 3 hours, stirring every now and then.

Taste and adjust seasoning before serving. Garnish with parsley if desired.

Makes 6 servings

Happy Cooking!

Chili That Even This Chili Hater Loves!!

It’s true ~ I hate chili.  Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it.  It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!

The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor.  I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.

You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.

I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.

Chili That Even a Chili Hater Will Love

VIEW PRINTABLE RECIPE HERE!

2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired

Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.

Reduce heat and simmer 3 hours or until thickened.

Garnish with sour cream and cheese if desired.

Happy Cooking!

Garden Minestrone from Fresh from the Farmstand

Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook.  Don’t forget to sign up for my giveaway of a copy of this cookbook!  To enter, go to  THIS POST!  Entries on any other posts or on Facebook will not be counted!

I LOVE minestrone soup!  I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner.  I read the ingredients and that’s as far as I go.  I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me.  And that’s what happened with this recipe.  I didn’t start with dried beans so I used two cans of navy beans, rinsed.  My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans.  Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach.  In place of the water used to cook the dried beans, I used chicken broth.  I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe?  I followed the recipe just using my substitutions.  You can make any recipe your own and this is just a good example of it.  This particular recipe is so good and that makes it easy to add your own ingredients.  My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.

The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa.  Here is her recipe the way it is in the book.

Garden Minestrone

2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley

In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.

Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.

Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.

Garnish with Parmesan, if desired.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Shells and Spinach Soup

This soup is really like Minestrone and very easy to make.  I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup.  I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes.  I also just ripped up the spinach instead of chopping it ~ very easy.  Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!

I found the recipe in a Taste of Home Christmas recipe magazine.

Shells and Spinach Soup

3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish

In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.

Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.

Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.

Serve in soup bowls and sprinkle with Parmesan cheese.

Makes 4 to 5 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Easy Chicken Chili

Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Herbed Potatoes ~ Barefoot Contessa

This is such a simple, delicious recipe and one that I’ll be making often.  They also taste great leftover right out of the refrigerator.

Herbed Potatoes
Barefoot Contessa

4 tbsps butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 tsps kosher salt
1/2 tsp freshly ground black pepper
3 tablespoons chopped, fresh parsley, chives, and dill

Melt the butter in a Dutch oven.

Add the potatoes, salt, and pepper and toss. Cover the pot and cook over low heat for 20 to 30 minutes or until the potatoes are just tender when tested with a small knife. Every once in a while, shake the pot without removing the lid to prevent the bottom potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Makes 4-6 servings.

Happy Cooking!

Beef Short Ribs

Beef short ribs are one of my favorite cuts of meat.  I like them both with the bone and boneless.  I like them every which way and this is another sort of barbecue was to make them.  The beef can be cut with a fork. I found this particular recipe on allrecipes and I will be making it again.

Beef Short Ribs

3 1/2 pounds boneless short ribs (you can use the bone-in kind if you prefer)
1 1/2 cups water
1 onion, sliced
1 tbsp white vinegar

1/2 cup ketchup
1/4 cup chopped onion
2 tbsps lemon juice
2 garlic cloves, minced
1 tsp sugar
12 tsp salt
1/8 tsp pepper

In a Dutch oven, combine the ribs, water, sliced onion, and vinegar and bring to a boil. Reduce the heat and cover and simmer for 1 hour. Turn the ribs occasionally. Drain.

Place the ribs in a single layer in an ungreased 13×9 pan. Combine the sauce ingredients and spoon over the ribs. Cover and bake at 325º for 1 1/4 hours or until meat is tender.

Makes 4-6 servings.

Happy Cooking!

Easy Jambalaya

First off, I am not a fan of jambalaya but DH really loves it so I make it once in a great while.  I really don’t think this recipe is authentic at all but we like it.  It is spicy but not overly so ~ evidenced by the fact that I can eat it.  This recipe is basic enough that I think you could add or subtract anything from it and really make it your own.

Easy Jambalaya

VIEW PRINTABLE RECIPE HERE!

1 tbsp olive oil
16 ozs. andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
salt to taste
1/2 tsp Cajun seasoning or more if you like it spicier
1 cup uncooked white rice
1 (14.5 oz) can fire roasted diced tomatoes with juice
1 tbsp minced garlic
2 cups chicken broth
3 bay leaves
1/4 tsp dried thyme
1 lb peeled and deveined medium shrimp ~ I use 1 lb. large shrimp

Heat the olive oil in a Dutch oven over medium heat and add the sausage and saute for about 2 minutes. Add the onion, green pepper, and celery. Season all with the Cajun seasoning and cook and stir until the veggies are soft ~ about 6 to 8 minutes.

Stir in the rice, tomatoes with juice, garlic, broth, bay leaves and thyme. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes.

Stir in the shrimp and cook, uncovered, for 10 more minutes until the shrimp are pink and cooked through.

Remove the pot from the heat and let stand for 5 minutes. Discard bay leaves before serving.

Makes 8 servings.

Happy Cooking!

Irish Beer Stew

I am not a fan of stew at all but DH loves it so I suffer through it once in awhile.  This recipe is really flavorful and has veggies that I love which makes it easier for me to eat, LOL!

This recipe is great for your St. Patrick’s Day meal or any time of the year.  Guinness is the choice of beer but you can use any brand of Irish stout, such a Murphy’s, etc.  I use more mushrooms and potatoes than called for in the recipe.

Irish Beer Stew

2 tsps vegetable oil
1 lb beef stew meat
2 tbsps flour
1 onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups beef broth
12 ozs. Irish Stout beer
4 cups sliced carrots
2 large potatoes, diced
1 tbsp cornstarch
1 tbsp cold water
1/4 cup chopped fresh parsley, optional

Over medium-high heat, heat oil in a Dutch oven.  Place flour and beef cubes in a ziplock bag and shake until cubes are coated with flour. Fry beef cubes in the hot oil until browned on all sides. Remove from pot.

Saute the onions, mushrooms, and garlic in the same pot until tender, about 2-3 minutes. Do not remove from the pot.

Return the beef to the pot and add the tomato paste, beef broth, beer, potatoes, and carrots. Cover and simmer over low heat for 1 hour ~ you can let it go longer, just make sure it’s not sticking to the pot.

Mix together the cornstarch and cold water and stir into stew. Continue simmering until thickened.

Sprinkle stew with parsley if desired and serve.

Makes 6-8 servings.

Happy Cooking!

Hearty Lentil Soup

This really hit the spot on a cold, cold day.  It’s easy to make but plan ahead as it takes some time to simmer.  I used red wine vinegar and I sprinkled with Parmesan since everything tastes better with cheese!  This recipe makes loads of soup so I tossed the leftovers in the freezer and we’ll see how that works.

Hearty Lentil Soup

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp oregano
1 bay leaf
1 tsp basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry hearty lentils
8 cups water
1 cup baby spinach leaves
2 tbsp vinegar
salt and pepper to taste

In a large soup pot, heat the oil over medium heat. Add the onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, and basil and cook for 2 minutes.

Stir in lentils, water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until wilted. Stir in vinegar and season with salt and pepper.

Happy Cooking!