Posts Tagged by carrots

Friday Feast: Guinness Beef Stew

GBSIn the spirit of St. Patrick’s Day last Sunday, I decided to make my most favorite Guinness Beef Stew.  Yes you heard that right…Guinness + Beef + 2 hours = CRAZY GOOD!

I first found this recipe about 8 years ago while searching the Food Network website for a yummy dish to impress B when we were first dating.  Awwww so cute!  It was an instant hit and I’ve been making it a few times a year ever since.  I’ve made a few minor changes to the original recipe, but for the most part it’s the same.  I just like to use 1 pot instead of a skillet and a pot…the less clean up the better!

Ingredients

2 pounds stewing beef (get grass-fed beef!)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups Guinness (drink the rest of the bottle!)
2 cups largely diced carrots
Sprig of fresh thyme or a palmful of dried thyme
Chopped parsley, for garnish

Directions

Trim the meat of any fat or gristle, and cut into 2-inch cubes.  (Get the butcher to do this for you to save some time!) In a small bowl, toss beef with 1 tablespoon of the oil, flour, salt, pepper and cayenne.

Stew Beef Seasoned with Flour & Spices

Stew Beef Seasoned with Flour & Spices

Heat remaining 2 tablespoons oil in a dutch oven over high heat. Brown the meat on all sides.  Do this in 2 batches to get a good sear.

Searing Beef

Searing Beef

Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.

Beef with Onions & Tomato Paste

Beef with Onions & Tomato Paste

Pour Guinness into the pot and scraped all of the yummy browned bits from the bottom.

Mmmmm...Guinness

Mmmmm…Guinness

Add the carrots and thyme. Stir and adjust seasonings.

Ready for a long simmer!

Ready for a long simmer!

Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

YUM!!

YUM!!

When the stew is finished, adjust the seasoning again.  I find that it always needs salt.  I like to serve my stew with simple boiled potatoes tossed in butter.  You can’t get more simple than that!

Potatoes and the best Kerrygold butter!

Potatoes and the best Kerrygold butter!

You can serve the stew immediately, which is good but it is actually MUCH better the next day after the flavors have had time to marry together.  B actually likes to eat his cold with feta cheese…crazy Mediterraneans 😉

This recipes is so simple and is sure to be a big hit for whoever you make it for.  Or you can just save it all for yourself…I wouldn’t blame you.

DELISH!!

DELISH!!

CSA Saturday: Week 19

My CSA is sadly winding down for the year.  The pumpkins and mums are out at the farm and a cold front will be moving in tonight.  But that doesn’t mean the produce is now lacking…far from it!  Here’s this week’s basket:

Butternut Squash, Potatoes, Lacinato Kale, Carrots, Beefsteak Tomato, Cheddar Cauliflower

Many of these things, I’ve already received this year, but there was a big newcomer this week…cheddar cauliflower?!?  This is new to my farm this year and I’m so excited to try it.  Here’s what the farm sent out about this variety of cauliflower:

A fresh, home-grown crown of cauliflower is a thing of beauty – crisp, nutritious, and intensely flavourful. This bright orange cauliflower (originally developed in Canada) does look like cheddar cheese! And the colour indicates that it has elevated levels of beta-carotene (Vitamin A). In fact, it can have as much as 25% more Vitamin A than regular cauliflower, now that’s good for your eyes and skin, so eat up folks!

So apparently, it doesn’t taste any different, but it’s just better for you!  I’m planning on making a puree out of the cauliflower (my favorite preparation) and pairing that with some seared scallops and roasted brussel sprouts with bacon.  Yum, right??  Speaking of brussel sprouts, I got a few more things at the farm today.

Gala Apples, Sweet Potatoes, Bell Pepper, More Tomatoes, Bibb Lettuce, Brussel Sprouts, Spanish Onion

After a week in Walt Disney World and eating incredibly rich food, I needed to load up on some fresh fruits and veggies.  How gorgeous is that Bibb lettuce?!  I also got some local shrimp from the fish monger this morning and I was thinking of making some shrimp lettuce wraps.  I’ll let you know how those turn out 🙂

Did you get any good veggies this week? 

CSA Saturday: Week 16 & Funny Stories

Well, we’re sadly getting near the end of my CSA.  Only 4 weeks left 🙁  Didn’t this just start?!

Funny story about picking up today’s basket.  I wish I didn’t leave my phone in the car because pictures would’ve made a much better post.  As I was putting all my farm goodness into my bags, a couple came up and said…”um, there’s a dead baby possum over there.”  Que???  Over where??  I should probably preface this by saying that the farm where I pick up my basket has a GORGEOUS farm stand and said possum was apparently right in the middle of this.

Gorgeous right?!  Well apparently this little possum was just playing possum (like in my favorite commercial) and once prodded a bit started to move.  The farm owner literally swept him into a box where another girl took him out to the back of the farm.  It was quite funny to watch and in reality baby possum are super cute!  Well, until they show their teeth.

Anyway, let’s look at this week’s basket…

Beets, Cucumber, Apples, Lettuce, Carrots, Plums, Scallions, Tomatoes, Nectarines & Corn

Awesome basket this week!  One of my favorite salads is a green lettuce, shredded carrot and chopped scallion salad with a lemon vinaigrette.  This is so happening this weekend.  Corn and tomatoes…shocker, they will be sides to some grilled chicken.  Even though I always make this meal, the simplicity of it always makes me happy and reminds me of summer.  The fruit will just get snacked on, so that leaves the beets.  I’m getting bored with plain old roasted beets.  Any good recipes out there for something different??

 

CSA Saturday: Week 12

I just got home from the Healthy Living Summit and I feel completely rejuvenated, inspired and overall excited about all of the amazing things I learned this weekend.  I have so many new ideas that I can’t wait to put into place!  I will be posting recaps all week so stay tuned for that.

It was so fun to come home from a conference about healthy food and wellness to my weekly CSA basket!  I’m more energized than ever to make this wonderful produce into a healthy meal for Barry and I.  (BTW…thanks B for picking up the basket!)

Yellow Squash, Beet Greens, Tomatoes, Eggplant, Carrots & Corn

This week’s basket is the best of what the summer has to offer…pure, healthy, deliciousness!  Today we learned a wonderful Tomato Basil Soup recipe from Wild Harvest that had roasted tomatoes, caramelized onions and fresh basil…that is definitely what is going to happen with these tomatoes.  Thank you Kim & Genie for all of your insight!

Since I have so much frozen corn from Corn Fest 2012, this will purely be eaten off the cob most likely next to a nice beet green salad with shredded carrots and goat cheese.  The eggplant…I’m not sure.  I’d like to do something creative with this.  Any ideas for the eggplant?  And then once again there is the dreaded squash that I can’t eat, but I will find a good home for it 🙂

Loving the basket this week and I can’t wait to dive in!  What would you do with this basket?

CSA Saturday: Week 10 and Corn Fest 2012!

I can’t believe that we are halfway through my 20 week CSA share!  I feel like I just started getting all of the farms goodies and I’m already dreading the end!  But let’s not dwell on the brevity of this…look at the sausage and peppers I made from last week’s basket!

Farm Fresh Frying Peppers & Onions

I sliced up the peppers and onions, along with some pre-cooked organic chicken sausage.  I really love the Bilinski’s Organic Mild Italian Chicken Sausage.  The seasoning is just like regular Italian pork sausage, but it has 85% less fat.  Bonus!

Bilinski’s Mild Italian Chicken Sausage

I first sautéed the peppers and onions until soft, and then added the sliced chicken sausage.  They are already pre-cooked, so you just need to heat them through.  I added a small 8 oz can of tomato sauce towards the end with a little chicken stock to pull everything together, and served it with some crusty bread.  It was DELICIOUS!!  Super fast and easy…I highly recommend this dish for everyone!

Sausage, Peppers & Onions Cooking

Final Product…YUM!

This week I received what I thought was a smaller than usual basket, but I still received six items.  I guess when you’re used to receiving giant greens for weeks at a time, these single items look small.

Carrots, Arugula, Corn, Garlic, Cherry Tomatoes & Broccoli

The cherry tomatoes are already being snacked on, but eventually I think they will probably end up in a tomato salad with feta along side the sungold tomatoes from my garden.  That’s making my mouth water just thinking of it!  The broccoli and carrots will get roasted and be a side dish for some fabulous grilled chicken this week.  The arugula will be perfectly paired with roasted beets and goat cheese.  And well, the corn will just be eaten off the cob with some butter.

Speaking of corn…  Corn Fest 2012 has officially begun here in the RAD household!  Yesterday I bought 4 dozen (48) ears of corn from the farm that they had especially for CSA members.  When I originally placed the order online, I didn’t fully comprehend how big or how heavy 48 ears of corn were.  Um…it’s A LOT!!  It was so heavy that I had to transfer half of the corn to another bag to get it in the house!

Corn Out to Wazzoo!

Got Corn?

Last night I started with half of the corn.  Shucked it, boiled it for 2 minutes, shocked it in cold water, then laid it out to dry.

Cooked Corn Cooling 🙂

Once the corn was cool and dry, I cut all of the kernels off of the cobs.  The best way I’ve found to do this is to get a shallow bowl along with a small bowl or ramekin, and invert that over a non-slip pad in the larger bowl.  This gives you a nice even surface to cut the corn off and a nice receptacle to catch the corn.  Cutting corn off of the cob is a messy job, but it will be all worth it in the end!

Corn Cutting Set up…

It’s a messy job, but someone’s got to do it!

So that’s a lot of work.  23 ears of corn and it all fits into just ONE (?!?) gallon ziplock bag.  I’ve already stored them and the kernals are in the freezer…ready to make me some Corn Chowder in the winter months.

Farm Fresh Corn Ready to Be Frozen!

I still have a lot of work ahead of me for the 2nd half of the corn (1 giant burlap bag!), but it will so be worth it to have that taste of summer in the dead of winter.  Corn Fest 2012 = Major Success!  (so far)

What would you do with 48 ears of corn?!

 

 

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