About Me


My Other Sites
TwitterFlickr
Contributors
Tags
Get Updates
Filed under

soups

See all posts on posterous with this tag »
 

Belated St. Patrick's Day Post: Guiness Beef Stew with a secret ingredient

Img_4519

I'm an Irish lass, and this year, I made my ancestors proud with a sensational beef stew.  Since I've never made this dish before, I went with a fool-proof recipe from America's Test Kitchen.  This slow cooker recipe yields luscious beef, spoon-tender vegetables and a rich, beefy broth.  Guiness is a classic ingredient in Irish stew... enhance the beer's complex flavor by adding bittersweet chocolate.

Make sure to buy the classic Guiness Draught and not the stronger Extra Stout.  This recipe is written for a slow cooker, but since I don't have one, I used my Dutch Oven and cooked it in a 275° oven for 7 hours.

Stay tuned for the Irish Brown Bread that I made alongside!  Did you make anything special for St. Patty's Day... or drink any green beer?

Guiness Beef Stew
serves 6 to 8

"Make sure to buy large chunks of stew meat.  Trim meat of excess fat, as necessary, and cut into 1 1/2 inch pieces.  Be gentle when stirring in the flour in step 3...the fork-tender beef will fall apart if stirred to aggressively."

Ingredients
4 lbs boneless beef chuck stew meat
2 tblsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guiness Draught
1 tblsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1 inch chunks
1 lb parsnips, peeled and cut into 1 inch chunks
1 1/2 lbs baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tblsp minced fresh parsley leaves

1.  Pat beef dry with paper towels and sprinkle with salt and pepper.  Heat 2 tsp oil in a large skilled over medium-high heat until just smoking.  Cook half the beef until browned on all sides, about 8 minutes.  Transfer to slow cooker insert (or Dutch Oven) and repeat with additional 2 tsp oil and remaining beef.

2.  Add remaining 2 tsp oil, onions, and 1/4 tsp salt to the skillet and cook until onions are lightly browned, about 5 minutes.  Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up browned bits.  Transfer to slow cooker or Dutch oven.

3.  Add carrots, parsnips, and potatoes to slow cooker.  Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).  Alternatively, place Dutch Oven, covered, in a 275° oven for 6 to 8 hours.  Whisk flour and remaining 1/4 cup beer until smooth, then stir the mixture into slow cooker.  Cook, covered until sauce thickens, about 15 minutes.  Stir in parsley, season with salt and pepper, discard bay leaf.  Serve with Guiness and Irish Soda Bread.

Filed under  //  recipes   soups  
Comments (0)
Posted by Jocelin 
 

Kick that cold! Minestrone with Squash, Kale & Fennel Sausage

Img_3060

On a chilly night (during flu season), there's nothing better than steamy homemade soup.  Minestrone, translated as "the big soup", is a cornerstone of Italian cuisine.  It is made with any combination of seasonal vegetables, stock, and often pasta or rice.  I like to add pancetta or sausage to really boost the flavor.  Adding the rind from a piece of parmesan cheese to the simmering broth also adds a ton of flavor as it melts.  This recipe makes a generous amount which will make for satisfying left-overs.

Serve with crusty bread and a glass of Chianti...delizioso!

Minestrone with Squash, Kale and Fennel Sausage
Ingredients (6 to 8 dinner servings)

1 tblsp extra-virgin olive oil
2 links fennel pork sausage, casings removed
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 large russet potato, peeled and cut into 1 inch cubes
2 cups peeled and cubed butternut squash
8 cups low-sodium chicken stock
1 can (35 oz) whole tomatoes, lightly crushed
1 bay leaf
salt and fresh black pepper
2 tblsp red wine vinegar
1 bunch of kale, ribs removed and thinly sliced
1 can (15 oz) cannellini beans, drained and rinsed
4 inch piece of parmesan rind, plus grated parmesan for serving
2 cups small pasta, cooked (optional)

1.  Heat oil over medium high heat in a large skillet.  Add sausage and break into small pieces with a wooden spoon until browned.  Add onion, celery, carrots and garlic and sauté for four minutes.  Add potato and butternut squash, cook a few minutes more.

2.  Transfer the mixture to a large pot.  Add chicken stock, tomatoes and their juices, bay leaf, and the Parmesan rind.  Season with salt and pepper.  Increase heat to high and bring to a boil.  Reduce heat to a simmer and cook until the potatoes and squash are tender, about 20 minutes.

3.  Stir in the vinegar, kale and cannellini beans.  Season again with salt and pepper, and cook until the kale is wilted and the beans are warmed through.  Remove Parmesan rind and the bay leaf.  Serve in large bowls (over the pasta if desired), garnished with grated Parmesan and cracked pepper.

 

Filed under  //  fall   recipes   soups  
Comments (0)
Posted by Jocelin 
 

Spicy Pumpkin Soup... simple, seasonal, scrumptious

Img_2918

Since we were too exhausted to dress up and party this Halloween, I made this delicious pumpkin soup instead.  We first had a soup like this at a great Mexican restaurant in Pasadena, El Portal.  The rich fall flavor of the pumpkin is enhanced by sweet brown sugar and the kick of cayenne and red pepper.  

This recipe is super simple, and I've found that canned pumpkin is just as good as a homemade puree.  Garnish with toasted pumpkin seeds (pepitas), diced apples, crispy prosciutto, or chives.

Spicy Pumpkin Soup
2 main course servings, or 4 appetizer

Ingredients
2 tblsp unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
3 pinches red pepper flakes
1 tsp curry powder
1/4 tsp ground coriander
pinch of cayenne
2 15-oz cans of pure pumpkin puree
2 1/2 cups low sodium chicken stock
1/2 cup milk
1/4 cup brown sugar
1/4 cup heavy cream

1.  Melt butter in a medium sauce pan over medium-high heat.  Add onions and garlic and sauté until soft and translucent, about 4 minutes.  Add spices and stir for 1 minute more.

2.  Add pumpkin and chicken stock, blend well.  Bring to a boil, then reduce heat.  Simmer for 15 minutes.

3.  In batches, transfer soup to a blender.  Cover tightly and blend until smooth.  Return soup to the saucepan.

4.  Over low heat, add the brown sugar and mix.  Slowly add the milk and cream.  Adjust seasoning to taste, adding salt and pepper.

Filed under  //  fall   recipes   soups  
Comment (1)
Posted by Jocelin