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Cultivating Sustainability

Cultivating Sustainability

Monthly Archives: February 2011

Irish Guinness Beef Stew

22 Tuesday Feb 2011

Posted by kimhodgson in Dinner, Entree, Meat, Recipe, Stew

≈ 1 Comment

Tags

beef, beer, carrots, Guinness, onions, parsnips, potatoes, turnips

A few summers ago, my husband and I spent 10 days traveling throughout Ireland. One of our favorite things to do, after a long day of urban or rural hiking, was to find a pub and have a pint of Guinness, followed by a bowl of hearty, Guinness beef stew and listen to live music. This recipe is based on The Irish Pub Cookbook, that I picked up while in Ireland. To make it healthier, I reduced the butter, oil, and beef, and increased the vegetables. Plus I added some tomato paste and red wine vinegar for some extra flavor.

Serve over a bowl of mashed potatoes.

INGREDIENTS

  • 1 1/2 lb sustainably raised, organic boneless beef sirloin, cut into 1-inch cubes
  • salt and freshly ground pepper
  • all-purpose flour for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 4 medium onions
  • 2 cups beef stock
  • 1 (14.9 oz) can Guinness stout
  • 5 carrots, peeled and thickly sliced
  • 4 parsnips, peeled and thickly sliced
  • 4 medium turnips, peeled and cut into 1-inch pieces
  • 1-2 tbsp organic tomato paste
  • 1-2 tbsp red wine vinegar
  • 3 tbsp flour

DIRECTIONS

  1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in onions and cook 3-5 minutes, or until soft.
  2. Return all the meat to the pot and add enough of the beef broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover and simmer for 60-70 minutes,  or until the meat is nearly tender. Add the carrots, parsnips, turnip, and tomato paste and cook for 30-40 minutes, or until the vegetables and meat are tender and the stew begins to thicken.
  3. Mix 3 tbsp flour with 1/2 cup of stew liquid in a small bowl. Stir into the stew and cook for 5 minutes longer.
  4. Add red wine vinegar, season with salt and pepper to taste, stir, and remove from heat.
  5. Serve over mashed potatoes in shallow bowls.

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Mashed Potatoes

22 Tuesday Feb 2011

Posted by kimhodgson in Recipe, Side, Vegetarian

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Tags

mashed potatoes, potatoes

Serve these hearty mashed potatoes with Irish Guinness Beef Stew.
INGREDIENTS
  • 2 ¾ to 3 lbs russet potatoes, peeled and cut into 1 inch pieces
  • ¼ cup half and half
  • ¼ cup skim milk
  • 2 tbsp butter
  • ½ cup freshly grated parmesan cheese
  • salt and pepper

DIRECTIONS

  1. Prepare potatoes in a pressure cooker.
  2. Mash in a large bowl with half and half through parmesan cheese. Season with kosher salt and freshly ground pepper to taste.

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More from Rooting DC – Canning with Mo Moodie

21 Monday Feb 2011

Posted by John Reinhardt in CSA, Farmers' Market, Gardening, Recipe, Side

≈ 2 Comments

Tags

canning

More videos from Rooting DC, sponsored by the DC Food to Fork network.

During the canning session, Mo Moodie from the Arcadia Center for Sustainable Food and Agriculture demystified the art of canning. She assured the nervous group that if you follow safety precautions (such as keeping jars sterlyized, always using new lids, etc.) that there shouldn’t be much of a problem.

This is something I will definitely be trying in the coming months – as soon as I can find some cheap ball jars on eBay or Criagslist. You can find additional videos from my day at Rooting DC at Grown in the City.

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Making Kimchee with Ibti Vincent, Arcadia Center for Sustainable Food and Agriculture

21 Monday Feb 2011

Posted by John Reinhardt in Side, Vegetarian

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Tags

cabbage, kimchee, korean

On Saturday, I had the pleasure to attend Rooting DC, sponsored by the DC Food to Fork network. One of the sessions I attended was “Puttin’ it up: Canning for Beginners”.

There, I was able to shoot a video about making kimchee with Ibti Vincent, from the Arcadia Center for Sustainable Food and Agriculture. It’s very easy – greens, ginger, scallions, salt, and hot pepper get mashed until the liquid from the greens covers the mashed greens. If there isn’t enough liquid, it can be topped with water or the whey from yogurt.

I can’t wait to try this! You can find additional videos from my day at Rooting DC at Grown in the City.

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February 2011
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