http://www.simplyrecipes.com/recipes/irish_beef_stew/
The perfect dish for a day like to day. Add crusty bread and a salad to round it out. There is absolutely nothing that I would change about this recipe. I love it just as is.
Irish Beef Stew Recipe
Prep time: 15 minutes
Cook time: 1 hour, 50 minutes
INGREDIENTS
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
METHOD
Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Yield: Serves 4 to 6.
And, if you are looking for munchies for the Super Bowl, I highly recommend these "Darn Good Ham and Cheese Sliders."
http://www.perfectingthepairing.com/2012/08/darn-good-ham-and-cheese-sliders.html
Darn Good Ham and Cheese SlidersCook time: 1 hour, 50 minutes
INGREDIENTS
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
METHOD
Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Yield: Serves 4 to 6.
And, if you are looking for munchies for the Super Bowl, I highly recommend these "Darn Good Ham and Cheese Sliders."
http://www.perfectingthepairing.com/2012/08/darn-good-ham-and-cheese-sliders.html
Ingredients:
· 12 Hawaiian rolls, split
· 12 slices of deli ham
· 6 slices of deli provolone cheese, halved
· 4 Tb butter
· 1 Tb brown sugar
· 1 ½ tsp Dijon mustard
· 1 ½ tsp Worcestershire sauce
· ¼ tsp poppy seeds
Directions:
Preheat your oven to 350 degrees F.
Line a baking sheet with nonstick foil. Assemble the sandwiches with a slice of ham and a half slice of cheese on each roll. Place the assembled sandwiches close together on the baking sheet.
In a small bowl combine the butter, sugar, mustard, and Worcestershire sauce. Microwave until the butter is just melted, about 30-60 seconds. Add the poppy seeds and stir until combined.
Drizzle the butter mixture evenly over the sandwiches. Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. Serve warm.
I did modify these just a wee bit. I used Cabot Extra Sharp Cheddar instead of provolone cheese and used black forest ham that I bought from the deli. This increased baking time by ~5 minutes. Served these with Pacific Organic Roasted Red Pepper and Tomato Soup. A great pairing and a very quick and tasty dinner.
