Guinness Beef Stew

Guinness Beef Stew

Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.

Ingredients

  • 1 2 pound beef chuck roast
  • ½ pound thick sliced of bacon
  • 1 large yellow onion
  • 4 cloves of garlic
  • 3 large carrots
  • 4 celery stalks
  • 1 pound yellow or gold potatoes
  • 1 package sliced portabella mushrooms
  • 1 cup beef broth
  • 1 beef bouillon cube
  • 1 bottle Guinness
  • ¼ cup tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup flour
  • 2 teaspoons cornstarch
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 shot jameson whiskey

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Directions

First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.


The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.


Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.


While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.


After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.

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Loaded Mashed Potatoes

Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

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Directions

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

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Caprese Capicola Breads

Caprese Capicola Breads

Need an appetizer for Thanksgiving or Easter or any NFL Sunday? Try this recipe for a multi layered flavor explosion!

Ingredients

  • 2 French baguettes
  • 1 16 oz package mozzarella
  • 1 4 oz package feta (optional)
  • 1 3oz boar’s head sweet capicola
  • 1 2oz basil leaves
  • 4 plum tomatoes
  • 1 stick butter
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon herbs de provence

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Directions

First, melt one stick of butter on the stove top or microwave. Next, cover 2 cookie sheets with aluminum foil. Slice the baguettes into ½ inch slices and place the slices on the cookie sheets. Brush the melted butter on one side of all the bread slices. Next, flip the bread slices so that the buttered side is down. Brush the top side with a light amount of balsamic vinegar. Cut each slice of capicola into 4 equal parts. Place one capicola part on each bread. Using a mandolin, slice the 4 plum tomatoes using a medium slicer insert. Add a slice of tomato to each bread. Salt and pepper the tomato topped breads. Next, cut basil leaves to the size of the bread slices and add to the top of the tomato. Slice the mozzarella to roughly the size of the bread and add to the top of each bread. If you decide to use the optional feta, do the same using up all the feta. Drizzle a light amount of olive oil over the breads. Season each bread with herbs de provence. Preheat your oven to 350. Bake the breads for 30 minutes or until the cheese is brown and melting. If after 30 minutes the cheese is not brown, turn on the top broiler in the oven and cook for 2 minutes. When using the broiler, keep an eye on the breads. The broiler works fast be sure not to burn your cheese!

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Slow Cooker Corned Beef

Slow Cooker Corned Beef

Looking for something easy to cook for St Patricks day? This is a cabbage free corned beef recipe for your slow cooker with only a few steps. Grab your favorite stout and fix up a plate of this today!

Ingredients

  • 3 pounds corned beef brisket
  • 2 pounds potatoes, small golden is best
  • 2 cups baby carrots
  • 2 small yellow onions
  • 1/8 teaspoon black pepper
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon Worcestershire sauce

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Directions

First, peel the onions and cut them in half.  Then thinly slice each half and break apart the onions placing them into the slow cooker.


Next, wash and chop the baby carrots into 2 to 3 chunks per carrot. Place them into the slow cooker.


Next wash the potatoes and then cut each into 4 even parts and place them into the slow cooker.


Next add half of the corn starch to the slow cooker.  Add the black pepper to the slow cooker.  Add the 1/2 cup of water to the slow cooker. Using a spoon, stir the contents of the slow cooker.  Make sure the corn starch is spread around and not clumped together.


Next remove the corned beef from the package and wash it thoroughly removing the blood and various whatnots. Place the corned beef into the slow cooker.  If there is a fat layer on the corned beef, place this side up.  If there is a seasoning packet with the corned beef, discard this and do not use.


Finally add the Worcestershire sauce to the top of the beef.  Start your slow cooker for 8 to 9 hours of cooking.  Stir periodically at the 4 hour mark and 6 hour mark.  When cooking is complete, add the other half of corn starch to the slow cooker and stir this into the liquid.  Slice the corn beef, plate and enjoy!

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