Irish Stout Stew

YIELDS | 6-8 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 90-120 MINS

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We are all a wee bit Irish ☘️ on Saint Paddy’s Day! Why not make it official with this Irish Stout Stew. I scoured The Internet for an authentic recipe. I found a couple that I liked, combined them, removed a few steps I felt were unnecessary and came up with this rich, velvety, veggie packed beef stew. One of my favorite things from looking at the recipes from Irish websites is how they use the word “substances ” instead of “ingredients”. Be sure to keep the root vegetables chunky! Who doesn’t love less chopping! I use the classic combination of carrots, celery and onion along with mushroom but you can sub in parsnips or any other favorite root vegetable.

INGREDIENTS

* 1 teaspoon dried rosemary
* 1/2 teaspoon floor black pepper
* 1 teaspoon dried thyme
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 2 teaspoons kosher salt separated
* 3 tablespoons all-purpose flour separated
* 3 lbs. beef chuck roast. cut into cubes
* 3 tablespoons olive oil
* 1 large white onion chopped
* 4-5 cloves garlic peeled and minced
* 4 large celery stalks, coarsely chopped
* 3-4 large carrots peeled and coarsely chopped
* 8-10 oz. baby Bella mushrooms, halved
* 1-15oz. can Guinness or any other dark beer
* 1 cup beef broth separated
* 2 tablespoons Worcestershire sauce
* 2 tablespoons maple syrup or brown sugar
* 2 tablespoons tomato paste
* Several sprigs of fresh thyme, chopped
* 1 large sprig rosemary, stemmed and chopped
* Kosher salt and freshly ground pepper
* Noodles, mashed potatoes or crusty bread to serve with, optional

INSTRUCTIONS

* Rinse, dry and cube the beef into 2” pieces or purchase pre-cut beef and put it into a bowl large enough to easily mix the ingredients.
* In a small bowl, add the rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, if using maple syrup, wait to add. 1.5 teaspoons salt, the flour and mix well.
* Cover the beef, and let it sit in the refridgerator for 30 minutes and up to a couple of hours.
* To a large dutch oven over medium-high heat, add the olive oil and brown the meat in batches, about 3-5 minutes on each side. Remove the meat from the pot and set aside.
* Pour 1/2 cup of the broth into the pot and scrape up the brown bits from the bottom and sides of the pot.
* Add the remaining olive oil to the pan, add the onion, sprinkle with 1/2 teaspoon of the salt and sauté the onion until translucent and then add the garlic and cook for 1-2 more minutes.
* Add the celery, carrots, and mushrooms to the pot and sauté until tender but still firm, about 5-7 minutes.
* Add the remaining broth and the beer, the Worcestershire sauce, tomato paste, the maple syrup, if using, add the remaining salt and mix well. Add the thyme and rosemary and mix.
* Bring the stew to a boil and then turn the heat down to simmer and cook for about 11/2-2 hours. The stew will begin to thicken as it cooks.
* Add any additional salt and pepper to taste and serve over noodles , with mashed potatoes or a loaf of crusty bread.

NOTES

Beef Bourguignon

YIELDS | 6 SERVINGS

PREP TIME | 30 MINS

COOK TIME | 1 HR 15 MINS

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My dad use to make a version of this dish several times a year. The main difference between American beef stew and this quintessentially French dish is the large amount of red wine used to create its rich, savory depth of flavor. Be sure to serve it with a warm, crusty baguette and a good red wine.

INGREDIENTS

• 1 tablespoon good olive oil
• 6 strips, thick, smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes. See notes
• 1 pound carrots, peeled, trimmed and sliced diagonally into 1-inch chunks
• 2 yellow onions, cut in half and then sliced (moon shaped)
• 4 cloves garlic, minced
• 1/2 cup Cognac
• 1-750 ML bottle good, dry red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoon fresh thyme, minced or 1 teaspoon dried
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen pearl onions
• 1 pound fresh mushrooms, washed and trimmed, thickly sliced
• 1/2 cup parsley, stems removed and chopped, for garnish, optional
• 1 tablespoon Kosher salt plus more to taste
• Freshly ground black pepper
• Crusty French bread

INSTRUCTIONS

1. Preheat the oven to 300 degrees
2. Heat the olive oil in a large Dutch oven over medium heat, add the bacon and and cook, stirring occasionally, until the bacon is lightly browned, 8-10 minutes.
3. Remove the bacon with a slotted spoon or fork and place onto a large plate. Do not use paper towels. Set aside.
4. Rinse and dry the beef cubes. Sprinkle with salt and freshly ground pepper pepper. Working in batches, sear the beef for 3 to 5 minutes. Be sure to turn the meat so that all sides brown. Remove the seared beef from the Dutch oven with a slotted spoon or fork, leaving the fat in the pan, and place the beef as it finishes browning on the plate with the bacon.
5. Add the carrots, onions and 1 tablespoon of kosher salt along with 2 1/2 teaspoons of pepper to the pan and coat with the fat.
6. Cook for 10 to 15 minutes, stirring occasionally and until the vegetables are tender and the onions are slightly caramelized.
7. Add the Cognac to the Dutch oven and and turn the heat up to high and cook for the 1-2 minutes to allow the alcohol to evaporate.
8. Add the beef and bacon back into the pot with the juices. Add the bottle of wine and one cup of the beef broth. Add the tomato paste to the remaining cup of beef broth and mix to incorporate. Pour the broth and paste mixture into the pot along with the thyme and give it a good whirl.
9. Bring the mixture to a simmer and cover the pot with a tight-fitting lid. Remove from the stove and pop it I to the preheated oven for about 1-1/4-1-1/2hours or until the meat and vegetables are very tender when pierced with a fork.

While you wait for the beef to cook:
10. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and set aside.
11. When the stew is ready, remove from the oven and place back onto the stove top.
12. In a small bowl, Mix 2 tablespoons of room temperature butter and the flour with a fork and then stir it into the stew.
13. Add the frozen onions to the pot and bring to a boil then lower the heat and simmer for 15 minutes. Stir in the mushrooms.
14. Season to taste with kosher salt and freshly ground pepper and garnish with chopped parsley. Serve with crusty French bread and a good bottle of Pinot noir or Côté du Rhône.

NOTES

Big time saver: Ask the butcher at your local grocery store to cut the beef up for you.
Double this recipe because it is time consuming and it freezes well.

Spicy Sliced Sirloin

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS plus 30 Minutes to Marinade

COOK TIME | 20 MINS

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This steak is juicy, smoky with just the right amount of heat. Plus, it couldn’t be easier to make. It a definite go to because it is simply delicious and can be prepared in no time.

INGREDIENTS

• 1 1⁄2 pounds sirloin, top chuck, or flat iron cuts
• 3 1⁄2 tablespoons olive oil
• 1 teaspoon crushed fennel seeds
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

INSTRUCTIONS

1. Combine 1 1⁄2 teaspoons of olive oil with the spices and sea salt. Rub mixture over both sides of the steaks. Marinate 20 to 30 minutes.
2.Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Cook steaks on each side for 10 minutes or until instant-read thermometer indicates 135-140 degrees for medium rare. Let the steaks sit 10 minutes to allow juices to redistribute before slicing and plating. Refrigerate leftovers.

NOTES

Double the recipe and serve leftovers with Ratatouille. Remove steak from refrigerator 30 minutes before you plan to serve dinner. Heat leftover Ratatouille (see recipe under vegetables). Place steak on a platter and pour the warm Ratatouille over the steaks. Serve with brown rice and a simple green salad.

Guaranteed Cajun Jambalaya

YIELDS | 6-8 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 60 MINS

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I’ve been making Jambalaya and Gumbo for many years and this recipe has never let me down. While traditional jambalaya calls for lots of bacon and lard, I substitute neutral oil and instead of bacon, I add more andouille sausage. Equally as unconventional, I like to add okra to my jambalaya. I love the way it tastes and it adds a nice texture to the dish. I make two batches because it can be time consuming and it makes a great second dinner during the week plus it freezes well. Serve with warm cornbread and a bottle of hot sauce on the side.

INGREDIENTS

• 1/4 cup chicken fat, pork lard or neutral oil, divided
• 1-1 1/2 ounce package andouille sausage
• 1-medium onion, chopped, about 2 cups
• 3-stalks celery, chopped about 1-1/2 cups
• 1 large bell pepper, chopped, about 2 cups. Add 1/2 poblano for extra heat
• 2 pound tomatoes, peeled and chopped or 2-16 ounce canned tomatoes, chopped
• 1 1/2 pound fresh or frozen okra (not traditional)
• 8-green onions, chopped
• 4-cloves garlic, minced
• 1–6 ounce can tomato paste
• 4-cups seafood stock, water or chicken stock
• 2 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper or more to taste
• 2 tablespoon Tabasco sauce or more to taste
• 2-bay leaves
• 2 tablespoon oregano
• 2 Tablespoon fresh thyme, chopped
• 1-1/2 tablespoons sea salt
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 18-24 medium size shrimp, shells removed and deveined
• 1 1/2-2 pounds chicken thighs, cut I to 1” pieces
• 18 oysters, shucked with liquor, optional
• 1 1/2 cups uncooked, long grain rice
• Cornbread, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees. Add oil or fat to large pot or Dutch oven, over medium heat, add andouille sausage and sauté until browned, about 8-10 minutes, stirring often. Remove sausage and set aside.
2. Add onion, celery and bell/ and poblano pepper, if using, and sauté until tender about five minutes. Stir often and scrape pan bottom.
3. Add chicken, increase heat to high and cook one minute stirring constantly.
4. Reduce heat to medium and then add garlic, Tabasco, bay leaves, herbs and seasonings. Cook three minutes constantly and scraping pan bottom
5. Add tomatoes, cook until chicken is tender about five minutes, stirring constantly. Add tomato sauce, cook 5-7 minutes, scrapping any bits on the bottom of the pan.
6. Stir in stock, bring to a boil and reduce to a simmer. Let simmer for 10-15 minutes. Add green onions and add back in cooked andouille sausage and simmer two more minutes, stir once or twice.
7. Add rice and okra and stir well, cover and bake in preheated 350° oven for 25-30 minutes or until rice is tender. Add in shrimp and oysters, cover and cook 2 more minutes only. The shrimp and oysters should be cooked perfectly. You want to be sure not to overcook these delicate ingredients. The shrimp should be bright pinkish orange with no opacity.
8. Serve with a bottle of Tabasco on the side, and warm cornbread with honey butter. Recipe is on this website

NOTES

Happy Eating!

Lamb Kofta Kebabs

YIELDS | X SERVINGS

PREP TIME | 15 MINS

COOK TIME | 15 MINS

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These middle eastern meat pies are savory, loaded with flavor and delicious the next day served with eggs. Serve with grilled vegetables or rice and tzatziki sauce.

INGREDIENTS

• 1 pound ground lamb, ground beef or a combination of the two
• 2-3 garlic cloves
• 1/2-1 inch piece ginger, peeled
• 2 shallots, peeled
• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tsp cumin
• 2 tsp coriander
• 1/2 tsp cinnamon
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

INSTRUCTIONS

1. Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced, about 20-30 seconds.
2. Evenly add the spice mixture to the ground lamb and mix into the meat
3. Take a large spoonful of the mixture and form into a meatball. Thread onto the skewer and roll the meat to flatten it into a cylinder. Do this with the remaining mixture. Aim for 8 kebabs.
4. Heat grill to high heat. Place kebabs on grill and cook for about 5-7 minutes. Turn and cook another 5-7 minutes or until the meat is no longer pink. Remove from the grill and let sit for 5-10 minutes.
5. Serve with grilled veggies and or rice and a side of Tzatziki sauce.

NOTES

Happy Eating!

Korean-ish Meatballs with Noodle Soup

YIELDS | 4-6 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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This recipe is a crowd pleaser and I often make a double batch Because it taste so good the next day. The combination of ginger and the Korean red pepper add a nice zing to the broth. I bet this becomes one of your favorite go to recipes too!

INGREDIENTS

Meatballs:
• 1/2 cup scallions, chopped
• 2 tablespoons low sodium soy sauce
• 2 tablespoons garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup Panko breadcrumbs
• 1 pound ground beef or ground turkey

Noodle Soup:
• 6–8 cups chicken or beef stock.
• 1–12.8 ounce package lo mein noodles, or any other favorite noodle.
• 1/4 cup low sodium soy sauce
• 1-2 tablespoons fish sauce, optional
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1-2 tablespoons sesame or chili oil
• 1–2 tablespoons Korean red pepper powder, depending on how spicy you would like it.
• One scallion, chopped for garnish

INSTRUCTIONS

For the meatballs:
1. Preheat oven to 400 degrees
2. Mix all the ingredients together and form small meatballs and place on a rimmed, greased baking sheet.
3. Cook the meatballs for 15-20 minutes or until golden , remove from oven and set aside.

For the noodle soup:
4. In a pot large enough to hold the broth, add the oil, garlic, ginger and red pepper and cook over medium heat until fragrant, 2–3 minutes.
5. Add the soy sauce, fish sauce and broth. Bring the temperature up to cook the noodles according to the instructions.
6. Once the noodles are just about finished, add the meatballs to the pot and when the noodles have finished, pour the mixture into a large serving bowl and garnish with remaining chopped scallions.

NOTES

You should get close to 12 meatballs from 1 pound of meat.
Double Duty Recipe: Make a batch or two of the meatballs and freeze to use later. Crowd a couple into a steamed but and top with sriracha for a second meal or serve on top of a mound of warm jasmine rice and a little soy sauce.