Tag Archives: slowcooker

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!!

Italian Sausage and Gnocchi Soup (slowcooker)

It’s beginning to (finally) feel a lot more like Fall around these parts!  Goodness, the weather’s been in the 90’s, in November, in Texas!  Though the lone star state definitely has its fair share of warm weather..it usually doesn’t last THIS long.  So when we finally dropped temp and it was a cool 60 degree high, you know I just had to bust out my slowcooker for a warm soup dinner!

The Starting Lineup

  • 1 package Italian sausage (if links, remove from casing)
  • 1 package gnocchi
  • 2 cans diced Italian style tomatoes
  • 1 80z block cream cheese, cubed
  • 32oz chicken broth (4 cups)
  • 1 bag spinach leaves
  • 1 zucchini, sliced & quartered
  • 2 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced 

Begin by simply spraying your crockpot with a bit of non-stick spray, followed by the rinsing and chopping of your vegetables and heating a tablespoon or two of olive oil in a large skillet over medium heat.

Once the pan is nice and hot, add in the Italian sausage.  After it is about halfway cooked through you can then add in the chopped red bell pepper, onion and garlic.  Allow the sausage to cook the all of the way through and the peppers and onion to soften.

Now you can either drain the grease from the sausage mixture or just use a slotted spoon (Like I did) and scoop the cooked sausage and vegetables straight into the crockpot.

Pour in the two cans of Italian-style diced tomatoes, chicken broth, the sliced zucchini, spinach leaves and cubed cream cheese.  *The spinach may seem like there’s no way it can fit, trust me…it will wilt pretty darn quick!    Cover and turn on low..you can now step away for 6-7 hours.  Yes!!

The hour before you’re planning on eating, add in the gnocchi.  That last hour will soften and cook it for you.  No need to boil it separately first!  Score!

See how simple all of that was?  It’s done!  Serve this creamy, flavorful, hearty soup alongside a piece of buttered crusty bread and you have yourself a meal!  Finish with a snuggly blanket on the couch ;).

Slowcooker Maple Apple Bacon Pork Tenderloin

It’s a rainy day here in Texas.  A glorious, cool, rolling thunder sort of day, perhaps my very favorite kind of day there is.  Now rainy days (or any day really) make me want to bake, broil and roast in my kitchen for as long as humanly possible…but there’s just something about that slow-cooker on making the home smell of divine aromas!

So that is exactly what I chose to use on this puddle jumping day!  Let me tell you, I chose to walk outside numerous times just so I could return in to that smell of tenderloin, bacon, maple and apples.  I mean really??  What screams comfort and Fall more than that?!

The Starting Lineup

  • 1 pckg pork tenderloin (they often come with two loins)
  • 6-8 strips bacon
  • 1 Apple, cored & sliced
  • 1/3 cup real maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 clove garlic, minced 
  • 1 yellow onion, quartered
  • 2 cups carrots 
  • 2 cups red potatoes 

We will begin by spraying your crockpot with a bit of non-stick spray, rinsing and chopping your produce and cooking the bacon.  Once bacon has crisped, remove from pan and rough chop.

In a small bowl, whisk together the maple syrup, balsamic, Dijon, soy sauce and minced garlic. 

Next, place the onions, carrots and potatoes in the crockpot followed by the pork tenderloin(s).

Pour the maple glaze over top and then toss on the apple slices and chopped, cooked bacon. 

Cover and cook on the low setting for 6-8 hours… dinner is ready, enjoy!! xo 

Guinness Corned Beef Sliders

Growing up I was quite fond of St. Paddy’s Day. The corned beef and cabbage part, I was not. Since being on my own, I created something along the lines of the traditional American-Irish meal. However, mine is better. At least to me. It is also a crockpot meal, so you can be at work during the day and when you return home all you need to do is eat & have a green beer. 🍀🍻
The Starting Lineup

  • 3lb+ corned beef
  • 2 small yellow onions, quartered
  • 2 carrots, quartered
  • 1 bottle of Guinness 
  • 1-2 cups water 
  • Bakery slider rolls/potato buns
  • KerryGold Dubliner or Irish Cheddar cheese, sliced

*I like too add spicy mustard to my finished sliders or this great, simple sauce:

Tangy Horseradish Cream Sauce

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup Dijon Mustard
  • 1 tablespoon creamy horseradish sauce (you can add more to taste)

Mix all above ingredients together, cover and refrigerate till use.

 

 

 

 In a large crockpot, spray with non-stick and place in your cut veggies. They’ll act as a rack for the brisket. 

 Layer your corned beef over top. Typically, it will either have the seasoning already on it or you just cut open and sprinkle the attached packet over top the meat. (In a crockpot I like to trim off some of the fat before cooking it. Normally fat is a great thing for flavor, but a crockpot makes meats so tender due to its long cook-time).. Add in the 2cups water and the Guinness over top. 

 Whelp! That’s it for the meat! Cover that baby up and let it cook on low for 8-10 hours or high for about 5-6.

Dinner time!!!! Serve how you please, but I like to halve potato rolls and place on a lined baking sheet. Brush halved buns lightly with a bit of olive oil, butter or non-stick spray. Place under the ovens broiler for just a couple minutes till golden. Meanwhile, slice up that Irish KerryGold cheese! 

 Assemble the tender, hot corned beef over the toasted bun bottom and top with a slice of cheese or two, creamy sauce and the bun top! Serve with a cold Guinness and repeat! 

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