Tag Archives: broth

Guinness Irish Beef Stew

After a long summer, which seemed to extend into our Fall..dang it was unusually warm..we finally have that chilly, rainy day.  I’m sure sooner than later I’ll be far over having to get bundled up, but as of now bring on the fireplace, snuggly blankets and movies!

After a long day of said movies on the couch, I apparently get pretty hungry (hard work right?) and crave a big ol bowl of comfort to keep the day going.  Well, this does the trick!

This rich and flavorful stew will thicken as you cook (hence the quick flour step you’ll see below), so please take that extra minute to sear the meat and saute the vegetables for that added creaminess and flavor!  You can of course cook this all in a Dutch oven on your stove top, it will be done a bit quicker if so, but I just love my slowcooker and the ease of walking away ALL day..errr…laying on the couch.

The Starting Lineup 

  • 2lbs stew meat
  • 3/4 cup flour
  • Kosher salt and pepper
  • Canola oil
  • 1 bottle Guinness beer
  • 1 1/2 cups beef broth
  • 3 Tbsp tomato paste
  • 2 Tbsp butter
  • 1/4 tsp thyme
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup flat leaf parsely, chopped
  • 1-2 bay leaves
  • 1 cup frozen peas

Garnish

  • Real deal mashed potatoes
  • Flat leaf parsely, chopped
  • Lots of Guiness!  


Begin by heating 2 Tbsps of canola oil over medium heat in a large heavy bottomed pan, while spraying your slowcooker with non-stick spray.

The oil will take a few minutes to heat up, so meanwhile cut and chop up those veggies and herbs.  

Also, in a gallon size ziplock bag or large bowl, coat the beef stew meat with the flour and salt and pepper to taste.


Next, add the flour-coated meat to the hot pot and sear all sides.  You will need to do this in about 4 batches as you do not want to overcrowd the pot.  That will steam the meat instead of giving it that nice crusty sear.  *Please KEEP the remaining Tbsp or 2 of seasoned flour thats leftover from the meat/ziplock bag. Once each batch as finished searing, transfer to the slowcooker.  *You will likely need to add another Tbsp of canola oil in between batches.

Now that the meat is done and in the slowcooker, toss the cut carrots and onion into the still hot pan with again, another tbsp of oil if needed.  Saute the vegetables for 5 minutes and then add in the garlic for 1 minute.  NOW, after you’ve swirled that garlic around a bit, pour in the leftover seasoned flour from the ziplock bag that the meat was in.  Toss to coat and pour all of this mixture into the slowcooker with the seared meat.



Along with the vegetables and meat, pour in the Guinness beer, beef broth, tomato paste, thyme, chopped parsely and bay leaf(s).  Stir and cover, set to low for 8 hours.  About 30-60 minutes prior to time, add in the frozen peas.  Recover and allow to cook.


Now that it’s close to dinner time, prepare your yummy mashed potatoes (I was gluttaonous and used a stick of butter, half-in-half and a head of roasted garlic..yummmmm!!).  

Serve a large ladle of the rich stew over your creamy mashed taters, top with a pinch more of fresh parsely, salt and pepper and a nice cold Guinness!  Enjoy!!

Simple Steak & Noodles

Tis the season for hearty fare!   Growing up we ate quite a few crockpot meals and my favorite ones contained the soft egg noodles that still kept a bit of chew to them.  For the most part they’re commonly served with either chicken or tuna recipes, but why leave out my favorite??…beef!  The slowcooker makes the cut up roast so very tender and who doesn’t love not having that extra step of boiling noodles?!

*I garnished ours with a bit of chopped Italian flat leaf parsley for freshness and a spoonful of sour cream for extra creaminess..completely optional though!  However, promise me you won’t forget the bread and butter!!

The Starting Lineup

  • 2 1/2 lbs beef roast (chuck, tri-tip, etc)
  • 1/3 cup flour
  • 1/2 tsp each kosher salt and pepper
  • 2 Tbsp canola oil
  • 4 cups (32oz) beef broth
  • 1 packet onion soup mix (I.e. Lipton)
  • 1 package mushrooms, halved or quartered
  • 1 Tbsp tomato paste
  • A couple dashes Worcestershire sauce
  • 1 package egg noodles, uncooked (12-16oz)

Begin by simply adding the cubed roast to a gallon size ziplock bag along with the flour and the salt and pepper; shake to coat.  

Heat a pan and the canola oil to medium heat.  Add the coated beef (in batches/do not overcrowd your pan, this will take 3-4 batches) to the heated pan and sear each side.  Once the meat has seared, add to your slowcooker.   

To that slow cooker, simply add in the remaining ingredients EXCEPT the noodles, cover and cook on low for 8 hours.  The last hour you will add in the egg noodles to cook through.

When time is up, garnish with a bit of chopped parsley,a dollop of sour cream and a nice hunk of crusty bread for dipping…if so desired ;). Enjoy!!  

Simple Ground Beef Stroganoff

One pot!  Yep, again, here is a family-filling meal that can be made all in just one pot!  Easy cleanup is always an incentive to cook a homemade meal for your family..or at least to me it is.

Now this may not be your traditional Russian ‘Beef Stroganov’ made with strips of beef, brandy etc., BUT it’s pretty darn tasty, quick and good on your pocketbook!  With a family that is paramount for me.  Also, since it uses a lot of fresh ingredients, you can feel good about serving it to your loved ones. 🙂

The Starting Lineup

  • 1 lb lean ground beef
  • 1 8oz package mushrooms, sliced/quartered
  • 1/2 diced onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups beef broth (low-sodium)
  • 1/2 cup sour cream
  • 8oz pasta noodles
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Fresh parsley garnish, optional

Begin by rinsing and prepping your veggies!

Next in a large pan (remember it’s a one pot meal!), heat 1 tbsp of the extra virgin olive oil to medium heat.  Add in the mushrooms and sauté for 4-5 minutes.  Transfer to a bowl and set aside.


To that same pot, heat another tbsp of oil and add in the onions and sauté for 5 minutes (till translucent) followed by the garlic for another minute.  Now goes in the ground beef, paprika, garlic powder, onion powder, salt and pepper.  Cook completely through; taste for more seasoning if needed.


If you used a lean ground beef, you likely won’t need to drain excess grease.  However, if you used an 80/20 blend (which is perfectly fine) you may need to drain some of that grease out (also perfectly fine).

To the cooked beef, add the beef broth and noodles.  Gently stir together and bring to a boil.  Cover and lower heat to a simmer for 18-20 minutes, stirring occasionally.

Remember to cover friends! I didn’t think taking a picture of a pan with a lid on was too interesting…


Finally, remove from heat and stir in the sour cream and mushrooms.  Top with fresh parsley and dig in!  Enjoy!!

Spinach & Sausage Gnocchi

I must be feeling “off” because instead of (my favorite) Mexican food…I was having an Italian craving!  So I loaded up the crew and headed to the store in search of something that’d catch my eye!

Once in the produce section, I saw aplenty of fresh mushrooms, and while their meaty texture would of been fine alone for me, I KNOW my hubby needs meat in his meals.  So let’s head for the Italian Sausage!!  In true Carly form I went with the spicy..hey, even my young boys love it!  Finally, what goes better with sausage and mushrooms in not only flavor, but color?  Sautéed spinach!!  Dang, when paired with the onions and garlic, the light pillowy texture from the gnocchi (Im dreamy eyed right now), this was just delicious!!  **plus quick!!

*This can be made gluten free.

*You can leave out the sausage and substitute veggie broth instead of beef stock for a vegetarian option.

The Starting Lineup

  • 1 16oz pckg gnocchi (gluten free available)
  • 1 pckg Italian sausage links (I used spicy)
  • 1 9oz pckg frozen spinach (defrosted and drained)
  • 2 portobello mushrooms (cleaned, scraped and sliced)
  • 1 8oz pckg baby Bella’s mushrooms (cleaned & sliced)
  • 1 cup beef stock (gluten free available)
  • 1/2 cup parmesan cheese
  • 2 cloves garlic and 1/2 shallot, minced
  • Kosher salt & pepper, red pepper flake (a pinch each/to taste) 

    Beef broth not pictured

         

In a large skillet on medium heat, place in the Italian sausages along with a couple Tbsps of water.  Cover and allow to brown, turning ever so often.  Once the sausages are browned on all sides, remove most of the grease and then carefully poor in the 1 cup beef stock over the sausage.  Cover again and allow to steam in the broth for about 5 minutes to finish cooking through.  When finished, set aside on a paper towel lined plate reserving the pan juices. 

   

**Meanwhile bring a large stockpot of salted water to a low boil.  

In that same pan with the reserved juices, add in the garlic & shallot and cook for 1 minute. 

 Next, toss in all of the mushrooms followed shortly with the defrosted & drained spinach.  Sauté the veggies together while slicing the now cooled and cooked sausage links into 1″ pieces.  Add to the skillet. 

     

**Your water should now be boiling, so toss in the gnocchi and cook to package directions.  This does NOT take long folks.

Gnocchi is now cooked!  With a ladle transfer the pillowy potato bites directly into the sausage skillet.  Make sure to include a little of the cooking water with the gnocchi!  Really makes for a great sauce!! 

 Finally…add that nutty parmesan cheese over top the entire skillet and fold in. 

Serve with a bit more freshly grated Parmesan on top alongside a light salad and glass of vino!!  Enjoy!!! 

 

Homemade Chicken & Dumplings

With Fall right around the corner and Texas already having a few chilly days this late summer, I am getting in the mood for some cold weather goodness.  The best way to kick that off is with a bowl of warm, pillowy chicken & dumplings.   This recipe from start to finish can easily be done in an hour or less, and if you use pre-cooked chicken (i.e. rotisserie) cut the time down yet again!

The Starting Lineup

  • 3 chicken breasts, uncooked *if this method, poach as directed OR if using a rotisserie chicken proceed to the dumpling stage
  • 2 quarts chicken broth/stock*if poaching your chicken you can use that liquid instead of store bought

Poaching Ingredients

  • 1 onion, quartered
  • 1 lemon, halved
  • Bay Leaf
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp celery salt
  • 1 tsp whole peppercorn

Dumpling Ingredients

  • 2 cups flour, plus more for dusting
  • 1 cup milk
  • 1/2 tsp baking powder
  • 2 Tbsp butter, cubed
  • Pinch of salt   

We’ll start this off by poaching our chicken.  This method is fantastic for cooking and infusing flavor into your chicken.  Once cooked the poultry will shred easily, so this is great for chicken salad, stuffing into enchiladas, soups, etc.

In a large stockpot or dutch oven combine 8-10 cups of water (once your chicken breasts are in, the water should come about 1″ over them) along with all of the above poaching ingredients and the chicken. 

 Bring to boil and keep on a low boil for about 20 minutes, till chicken is cooked through. 

While the chicken is poaching, now is time to start those dumpings!  In a large bowl combine the flour, baking powder and salt.  Next add in your butter and mix in using either a pastry cutter, two knives or even your fingers. Break up that butter into the flour mixture till it almost resembles coarse crumbs. 

   

After the butter is evenly distributed, pour in the milk and stir with a fork or wooden spoon till a dough ball starts to form.  *This dough WILL be very sticky!  On a HEAVILY floured surface plop that dough ball down. 

 

Coat the dough ball in more flour along with your rolling pin.  *All of this extra flour helps for non-sticking AND helps to thicken up the broth.  With your floured rolling pin, roll out the dough till fairly thin.  Then using a pastry cutter, pizza cutter or even a knife cut into squares, rectangles or diamonds.  They do not need to be perfect as I assure you it will be gobbled up to fast to notice. 

  

You can either transfer these to a floured plate or leave where theyre at before you cook them.  Its not a worry if they dry out too much.

By this time your chicken is likely cooked so remove from the boiling broth and set aside to cool slighty.  *Now this is where Ill do my best to type out directions depending on if you bought precooked chicken & broth or poached and made your own.

Take that same water & spices your chicken cooked in and strain into a large bowl (your trying to catch any large chunks of onion, lemon & peppercorns).  Once strained, pour back into the dutch oven.

OR IF YOU BOUGHT BROTH OR STOCK, SIMPLY POUR INTO A LARGE DUTCH OVEN

Bring the broth to a low boil and one by one gently drop your dumplings into the pot, stir with a wooden spoon at the same time.  You’ll immediately start to see the dumplings puff up and gain that ‘pillowy’ appearance.  Keep this going till all the dumplings have been added and cook for 15-20 minutes stirring often.  This allows for that floury taste to cook down and out.  

 

While the dumplings are doing there thing  (remember to stir  so they do not stick), shred your chicken with two forks or your fingers.  I always chose my hands over utensils when I can, just remember it’s hot!  *If you bought a rotisserie chicken, do the same..start tearing that apart into bite size pieces.

Add the chicken into the dumplings and broth and its ready!  You can of course let this sit for a bit…but I dont think thats ever happened at my house, so you’ll have to let me know how that goes 😉    

  
Ladle into bowls and serve with a crisp salad, some warm rolls & butter and a large glass of sweet tea! 

  
 

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