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Tag Archives: beef

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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Grilled Blue Cheese Burgers

01 Thursday Apr 2010

Posted by kimhodgson in Dinner, Entree, Recipe

≈ 1 Comment

Tags

beef, blue cheese, grass-fed beef

These burgers are so easy to make, but oh so delicious. They taste fabulous on fresh rolls with mayo, mustard, and caramelized onions. Serve with Sweet Potato Fries and Sauteed Swiss Chard or a salad.

INGREDIENTS

  • 1 lb organic, grass-fed ground beef
  • 1/4 cup blue cheese, crumbled
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • Propane grill

DIRECTIONS

  1. Combine beef, blue cheese, salt and pepper in a large bowl. Combine well with hands.
  2. Form into 4 evenly sized patties. Using your thumb, make an indentation in the center of each burger so that it doesn’t plump up in the middle when you grill it.
  3. Grill hamburger patties on medium to medium-high for about 4 minutes on each side, or until the centers are just barely pink.
  4. Remove from heat, and let stand for 5 minutes for eating.

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Winter Chili with Collard Greens

20 Sunday Dec 2009

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

≈ Leave a comment

Tags

beef, collard greens, jalapenos, kidney beans, onion, sausage

This is a deliciously, savory chili that combines flavors of red wine, Italian sausage, ground beef, kidney beans and collard greens. Fabulous served with Green Chili Cheddar Cornmeal Muffins. Recipe adapted from Cooking Light’s All American Chili. (* Indicates CSA vegetables.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 6  ounces  hot turkey or chicken Italian sausage
  • 2  large vidalia onions, chopped
  • 8  garlic cloves, minced
  • 1  pound  all-natural, hormone-free ground sirloin
  • 1  jalapeño pepper, chopped (can use frozen – see Tips page, hot peppers)
  • 2  tablespoons + 1 tsp  chili powder
  • 2  tablespoons  brown sugar
  • 1  tablespoon  ground cumin
  • 3  tablespoons  tomato paste
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon kosher salt
  • 2  bay leaves
  • 1 1/4  cups  Merlot or other fruity red wine
  • 2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2  (15-ounce) cans kidney beans, drained
  • 4 medium bunches collard greens or kale (about 8-10 cups)*
  • 1 tbsp balsamic creme vinegar
  • 1/2  cup  (2 ounces) shredded organic sharp cheddar cheese

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 3 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
  3. Add chopped collard greens or kale, and cooke for an additional 15 minutes, or until greens or kale are tender.
  4. Discard the bay leaves. Sprinkle each serving with cheddar cheese, and serve with Chili Cheddar Cornmeal Muffins.


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