Friends, after a respite, I've returned ready to share more recipes. Lots of good food to share, so I hope you're ready!
Since spring has started, it seems my house has gotten busier than ever. Between work for Aaron and me, Emma's schools, and tons of activities for everyone, mealtime has sorta gotten the short shrift lately. So, I've recommitted to making friends with my slow cooker. We're not good pals yet, but I'm working on it.
I found an amazing recipe for beef stew, made with Guinness beer. This has become an absolute favorite of my family. This makes a ton of stew, so it's great for company -- especially on a winter's evening. With just a bit of prep work on my part, the slow cooker does the rest beautifully. Great for a family on the run!
This recipe is from Cook's Country magazine.
Guinness beef stew
4 lb. boneless beef chuck stew meat
2 tbsp. vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tbsp. brown sugar
1 tsp. dried thyme
1 oz. bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunks
1 1/2 lb. baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp. oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides (about 8 minutes). Transfer to slow cooker insert and repeat with additional 2 tsp. oil and remaining beef.
Add remaining 2 tsp. of oil, onions and 1/4 tsp. salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups Guinness, sugar, thyme, chocolate and bay leaves and bring to boil; use wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips and potatoes to slow cooker insert. Cover and cook on low until meat is tender, about 9 to 10 hours on low or 6 to 7 hours on high. Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, discard bay leaves and season with salt and pepper to taste. Serve.
Since spring has started, it seems my house has gotten busier than ever. Between work for Aaron and me, Emma's schools, and tons of activities for everyone, mealtime has sorta gotten the short shrift lately. So, I've recommitted to making friends with my slow cooker. We're not good pals yet, but I'm working on it.
I found an amazing recipe for beef stew, made with Guinness beer. This has become an absolute favorite of my family. This makes a ton of stew, so it's great for company -- especially on a winter's evening. With just a bit of prep work on my part, the slow cooker does the rest beautifully. Great for a family on the run!
This recipe is from Cook's Country magazine.
Guinness beef stew
4 lb. boneless beef chuck stew meat
2 tbsp. vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tbsp. brown sugar
1 tsp. dried thyme
1 oz. bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunks
1 1/2 lb. baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tbsp. minced fresh parsley
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp. oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides (about 8 minutes). Transfer to slow cooker insert and repeat with additional 2 tsp. oil and remaining beef.
Add remaining 2 tsp. of oil, onions and 1/4 tsp. salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups Guinness, sugar, thyme, chocolate and bay leaves and bring to boil; use wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips and potatoes to slow cooker insert. Cover and cook on low until meat is tender, about 9 to 10 hours on low or 6 to 7 hours on high. Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, discard bay leaves and season with salt and pepper to taste. Serve.
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