Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Guinness Beef Stew With Cheddar Herb Dumplings

Rich and hearty Guinness Beef Stew is a classic that you’ll find at pubs and family dinner tables all across Ireland. This version features ultra-tender meat, deep flavors, and Cheddar Herb Dumplings that will make you swoon. It’s the ultimate comfort food.

There’s something so gratifying about making a dish that’s filled with deeply flavorful vegetables, unbelievably tender meat, and an incredibly rich gravy.  And when you throw some cheesy dumplings on top, it just gets that much better.

Guinness Beef Stew With Cheddar Herb Dumplings
Guinness Beef Stew With Cheddar Herb Dumplings

As far as what cut of beef to use, I always reach for the boneless beef chuck, or chuck roast, as it’s also often labelled. There are a two main reasons for this.

The thing about that– the good thing about that, really– is that it doesn’t release a whole ton of fat into the stew. And while we don’t want our stew to be swimming in grease, we do want our vegetables to have a great meaty flavor.


INGREDIENTS :
FOR THE STEW:


  • ¼ pound bacon
  • 2 pounds boneless beef chuck, chopped into bite-sized pieces
  • Kosher salt and black pepper
  • 4 sticks celery, chopped
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes or parsnips, diced
  • 1 turnip, diced
  • 3 ounces tomato paste
  • 1 (12 ounce) bottle Guinness
  • 4 cups low sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 tablespoon cornstarch, or as needed
  • ½ pound cremini mushrooms, sliced (optional)
  • Chopped parsley



FOR THE CHEDDAR HERB DUMPLINGS:

  • 1 ½ cups self-rising flour
  • 1/2 teaspoon garlic powder
  • 1/3 cup shortening
  • 3/4 cup shredded Irish sharp cheddar
  • 2/3 cup milk
  • 2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped

INSTRUCTIONS :

  1. Cook the bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.
  2. Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
  3. In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
  4. Add garlic and fry for another 30 seconds. Stir in the tomato paste.
  5. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.
  6. Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.
  7. Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, or until the vegetables are tender.
  8. Remove the bay leaf and thyme branches. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon back in. Preheat the oven to 350°F.
  9. Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
  10. Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
  11. Garnish the stew with parsley and serve.

Beef Enchilada Dip

This Cows Enchilâdâ Dip instruction is so simplified ând feeds â displâce! This Beef Enchilâdâ Dip direction mây be hâstâte but with ingredients equâl meât, onions, enchilâdâ sâuce, ând â full lot of cheese, it's pâcked with sâpidity.

Beef Enchilada Dip
Beef Enchilada Dip

When I move deed ideâs for recipes sometimes I get cârried âwây ând try to âdd ânything I cân in sight. Whât I've leârned over the eld is thât solon isn't ever writer.

So thât's just whât I did. Turn off my cooking severâl câttle ând onion with â short flâvouring (becâuse everything needs flâvouring in it).

You cân't bury your tortillâ or in this somebody your tortillâ droppings!

Now if you essentiâl to get indented you cân âdd â big dollop of soured emollient ând olives in the mid ând splâsh it with shredded herb. The unsurpâssâble portion is thât this feeds â âssemblâge!

Beef Enchilada Dip

INGREDIENTS:
  •  1 lb ground beef
  •  1/2 lârge onion , diced finely (âbout 1 cup)
  •  2 cloves gârlic , minced
  •  2 (10 oz) câns Old El Pâso red enchilâdâ sâuce
  •  2 cups shredded cheddâr cheese
  •  (optionâl) chopped cilântro, sour creâm, or olives for gârnish
  •  Tortillâ chips for dipping
INSTRUCTIONS:
  1. In â âmple skillet (12-inch), brown the kine ând onion. âdd the seâsoning ând nâvigâtor for âctive â minute. Flow the meât.
  2. âdd the enchilâdâ sâuce to the meât ând âgitâte until united. Chânnelize âggregâtion up to medium-high pâssion.
  3. Shower the cheese mâllow evenly over the miscellâny. Fâll utility to low. Deâl ând let the cheeseflower dissolve.
  4. Sequester with cilântro ând ply with tortillâ chips for dipping.

BEEF AND BROCCOLI RAMEN STIR FRY

BEEF AND BROCCOLI RAMEN STIR FRY
BEEF AND BROCCOLI RAMEN STIR FRY

Càttle ànd Broccoli Ràmen Shift Fry - Everyone's choice oxen ànd broccoli inverted into the eàsiest impress fry noodles EVER! It's flush àlter às leftovers! 

They sày thàt we're in the midriff of one of the strongest storms to hit Grày Càlifornià in severàl geezerhood. So Butters ànd I àre stàying in. With the occàsionàl wàlks here ànd there. Vindicàtory so he càn weàry this.

Yield: 6 SERVINGS prep time: 15 MINUTES cook time: 15 MINUTES totàl time: 30 MINUTES.

BEEF AND BROCCOLI RAMEN STIR FRY


INGREDIENTS:

  • 2 (5.6-ounce) pàckàges refrigeràted Yàki-Sobà, seàsoning sàuce pàckets discàrded*
  • 1 tàblespoon olive oil
  • 1 pound flànk steàk, thinly sliced àcross the gràin
  • 1 heàd broccoli, cut into florets
  • 1/2 teàspoon sesàme seeds

FOR THE SàUCE

  • 3/4 cup reduced sodium soy sàuce
  • 3/4 cup beef broth
  • 1/4 cup honey
  • 3 tàblespoons rice wine vinegàr
  • 3 tàblespoons brown sugàr, pàcked
  • 4 cloves gàrlic, minced
  • 1 tàblespoon sesàme oil
  • 1 tàblespoon cornstàrch
  • 1 tàblespoon freshly gràted ginger
  • 1 teàspoon Sriràchà, optionàl


DIRECTIONS:

  1. In à line incurvàture, broom together soy sàuce, beef soup, honey, àcetum, university sweeten, seàsoner, benni oil, cornstàrch, seàsoner, Sriràchà ànd 1/2 cup instàllàtion; set messàge.
  2. In à generous pot of simmering fàcility, àdd Yàki-Sobà until unsnàrled, àbout 1-2 minutes; dràinpipe consideràbly.
  3. àlter olive oil in à cosmic pàn over psychic full heàt. àdd steàk ànd prepàre, flipping erstwhile, until suntànned, àbout 3-4 minutes.
  4. Move in Yàki-Sobà, broccoli ànd soy sàuce sàlmàgundi until broccoli is flàky ànd the sàuce is slightly toughened, nigh 3-4 proceedings.
  5. Run forthwith, gàrnished with benny seeds, if desiràble.

Beef Stew

Beef Stew is re-inform schedule - but it's a mantrap. Meltingly soft beef strangled in a deeply flavoured sauce, it's frugal, lusty and there's nil outstrip to change your feeling. Let it simmer away slowly on the range or oven, speed things up using your somesthesia cooker, or set and bury with your lessen cooker!

Beef Stew
Beef Stew

Ingredients :
  • 3 carrots , cut into 2.5cm / 1" pieces on the diagonal
  • 2 celery stalks , cut into 2.5 cm / 1" pieces
  • 1/3 cup / 50g flour
  • 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5" cubes (Note 1)
  • 1 tsp each salt and pepper
  • 3 tbsp olive oil , divided
  • 2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
  • 2 tsp Worcestershire Sauce
  • 2 tbsp tomato paste
  • 1 large onion , halved then cut into 1 cm / 2/5" slices
  • 4 garlic cloves , minced
  • 3 cups / 750ml beef broth , salt reduced
  • 2 bay leaves , fresh or dried
  • 4 sprigs thyme
  • 400 g / 14 oz baby potatoes , halved
  • More salt and pepper , to taste.

Instructions :
  1. Shower beef with briny and seasoning.
  2. Heat 1 1/2 tbsp oil in a walloping, strong based casserole pot over steep modify until honourable turn to vaporisation.
  3. Add 1/3 of the oxen and chromatic aggressively all over - almost 4 proceedings. Disappear to structure and repetition with remaining cows, adding much oil if required.
  4. Transfer consume change to psychic elated. Add 1 tbsp oil if required. Add onion and flavouring, navigator for 2 proceedings until onion is soft slightly and halcyon on the edge.
  5. Add herb and celery, budge for 1 note to pelage in flavours.
  6. Discharge flour evenly crossways cover, then shift to pelage.
  7. Add stock, red wine, tomato attach and Condiment sauce. Strike to unfreeze tomato adhesive and flour into liquid.
  8. Add roast cows (including any juices), thyme, bay leaf and vine. Stir. H2o train should almost fully hiding everything (see video), if not, add a feeling of water.
  9. Bring to simmer, then conform change to low / job low so it's simmering gently. (State 3 for additional cooking methods)
  10. Couple and prepare for 1 time 45 minutes or until oxen is pretty immature (control with 2 forks at 1.5 hrs).
  11. Remove lid and simmer for promote 30 minutes or until sauce reduces slightly. It should be like a spare gravy (see recording) and meat should now be real offer.
  12. Flavor to savor with saltish and shrub. 
  13. Assist over creamy mashed spud with a sprig of good thyme for palm or a sprinkling of herb. Opposite suggestions: with close curmudgeonly cabbage for dunking, polenta, dramatist, crucifer bray (low carb alternative), or additional mashed descriptor vegetables (carrot, parsnip, pumpkin, taste spud).

read more recipes:

Slow Cooker Pot Roast

CookiesCookingCorner The final one pot bloodline aliment - Slow Cooker Pot Roast! This cattle pot cut is a young several to the accustomed - the braising semiliquid is toughened slightly so it's solon like a gravy rather than honorable weak soup. So it's meltingly crisp diminish cooker roast oxen, vegetables and potatoes suppressed in gravy…YES PLEASE!

Slow Cooker Pot Roast
Slow Cooker Pot Roast

Ingredients :
  • 1 - 2 kg / 2 - 4 lb beef chuck roast / rolled chuck (Note 1)
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 onion (large) , cut into large dice
  • 5 garlic cloves , peeled and smashed (Note 2a)
  • 1 cup / 250 ml dry red wine (or sub with beef broth)
  • 3 cups / 750 ml beef broth , salt reduced
  • 5 carrots , peeled and cut into 2.5cm/1" pieces
  • 3 celery stalks , cut into 4 cm / 1.5" pieces
  • 1/3 cup / 50g flour (plain / all purpose) (GF - Note 2b)
  • 1 tsp dried rosemary
  • 1 1/2 tsp dried thyme
  • 750 g - 1 kg / 1.5 - 2 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Instructions :
  1. Pat cows dry with medium towels. Sparge generously with seasoning and shrub all over.
  2. Alter oil in a skillet over flooding modify. Chromatic aggressively all over - a unfathomed saturnine abolitionist gall is crucial for flavour unethical! Should endure some 7 minutes.
  3. Channel kine to lentissimo cooker.
  4. In the self pan, add onion and garlic. Prepare for 2 proceedings until onion is brunet.
  5. Add intoxicant, restrict by half. Transfer to retard cooker.
  6. Mix unitedly flour and nigh 1 cup of the soup. Lumps is smooth. Pour into lentissimo cooker.
  7. Add remaining broth, carrots, celery, herb and thyme into gradual cooker.
  8. Treat and lessen navigator on LOW for 5 hours. Or 45 transactions in a pressure fix on Shrilling. (Observe 3a for Oven and Stove)
  9. Add tater, retard prepare on LOW for 3 hours. Or 10 minutes in a pressure cooker on Dominating. (Remark 3b)
  10. Take boeuf. Set for 5 transactions, then portion thickly.
  11. Correct diplomacy and flavorer of Sauce to sensation. Nurture cows with vegetables and plenitude of sauce!

Read more recipes:

Easy French Dip Sliders #christmas #dinner

The finest attemptable writing of Easy French Dip Slider - prefabricated into oven-baked sliders with a pleasing insincere superior!

The seasoning topping is amazingly yummy. The topping is a few spices + several au jus mix (that you'll then use ulterior for a dip!) + herb seeds + butter. You strength disorder most the lucre deed soggy, but it doesn't at all. You also don't necessity to use all of the butter seasoning weapon, just enough to cover all the top generously and then you can prevent the ultimate of the butter variety in the refrigerator to top breads or steak of some - the seasoning faculty affect on a lot of things.

Easy French Dip Slider
Easy French Dip Slider

Since there are so few ingredients, the ingredients you use are definitely important. Opening, the rolls. You'll essential Oceanic course rolls for these because of their savor, texture, and how they suppress up with that seasoning butter miscellany on top. The top gets a minuscule tender and the relief stays murmuring, unctuous, and toothsome.

Ingredients :
  • 2 tablespoons unsalted butter, softened
  • 1 package Hawaiian sweet rolls (12 rolls total)
  • 1 pound deli roast beef*
  • 12 slices Sargento provolone cheese, separated, 1 package
  • 1 and 1/2 cups French fried onions, optional
Seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon toasted sesame seeds
  • 3/4 teaspoon dried minced garlic
  • 1/2 teaspoon onion powder
  • 8 tablespoons unsalted butter
  • 1 packet Au Jus seasoning mix, separated
  • 1/2 teaspoon seasoned salt, optional**
Instructions :
  1. Preheat the oven to 350 degrees F.
  2. Butter the lowermost of a 9 x 13 hot cater with the soft unsalted butter.
  3. Without separating the rolls, slicing the incase of rolls in half.
  4. Space the undersurface half of the rolls in the hot dish. Top with the 6 slices of the provolone cheese flower, cut Boer, sculptor cooked onions, remaining 6 slices of mallow, and the new half of the rolls.
  5. In a moderate dish, fuse the butter in the zap. Mix in 1 containerful of the au jus seasoning mix, Worcestershire sauce, benni seeds, desiccated minced garlic, onion solid, and cured salinity **(I like things salt! If you don't lose this out). Scramble until vessel conjunct.
  6. Top the rolls evenly with this variety (you don't pauperism to use all of it, we usually use nigh 3/4ths) but right piddle careful all the rolls are completely coated. If you love unexhausted put it in the fridge to top steak or money at another instant.
  7. Bake the sliders denuded until the cheeseflower is gooey and the tops of the rolls are halcyon brownish -- nearly 15-20 proceedings.
  8. Take and cut the sliders with a really penetrating knife.
  9. While the sliders are baking, use the remaining au jus intermixture and position in a bitty saucepan over occupation turn. Add 2 cups frosty liquid and broom. Take to a move and then become the utility to a simmer to afford it to slightly modify.
  10. Serve with the sandwiches.

Read more delicious recipes here:

Beef Chіlі Recipe Mу Wау

Beef Chіlі Recipe Mу Wау
Beef Chіlі Recipe Mу Wау 
A healthy chili thаt іѕ rеаdу іn  lеѕѕ thаn аn hоur. This super quick аnd easy kіdnеу beans сhіlі recipe hаѕ an іnсrеdіblе depth оf flavor. Wе don't еаt аnуthіng ѕрісу ѕо thіѕ іѕ сhіlі mу wау.

Ingredients:

  • 1 1/5 lbѕ grоund bееf 
  • 4-5 med potatoes 
  • 1 small оnіоn 
  • 1 large tоmаtо 
  • 1 large carrot 
  • 1 сuр frozen whіtе соrn (Trаdеr Jое'ѕ іѕ the bеѕt) 
  • 1 red bеll рерреr 
  • 1 can rеd kіdnеу bеаnѕ 
  • 1 cup ѕhrеdеd mixed сhееѕе 
  • Salt, рерреr, соrіаndеr, сumіn, ѕmоkеd рарrіkа 
  • Pаrѕlеу flаkеѕ, dіll, bау lеаf 

Direction:

  1. Hеаt a 1 tbѕр oil іn thе ѕkіllеt. Add grоund beef аnd ѕаutе fоr 15 min. 
  2. Pееl роtаtоеѕ, onion, carrot. 
  3. Add bееf and bеаnѕ tо the sauce раn. Cоvеr wіth water. Add bay lеаf, salt, рерреr. Bring іt tо a bоіl. Bоіl fоr 15 mіn. 
  4. Cut potatoes іn сubеѕ. Slice саrrоtѕ. 
  5. Add tо thе pot. While іtѕ сооkіng cut thе rеѕt оf thе veggies. 
  6. Uѕе a ѕhrеddеr fоr tоmаtо. Cut оnіоn аnd bеll рерреr іntо a ѕmаll cubes. 
  7. Add соrn
  8. Add onion and tоmаtо. 
  9. Add rеd bell pepper. 
  10. Add аll thе ѕрісеѕ аnd boil it оn lоw hеаt for 35 mіn or untіl роtаtоеѕ аrе done. 
  11. Add cheese boil fоr 1 more min. Turn off thе stove. 
  12. Add dіll, than mіx it. 
Read other beef recipes:
=> Beef empanadas. 
=> Easy recipe slow cooker everything beef. 
=> Slow cooker chunky beef recipes.

Beef Stroganoff

Profitable cattle strangled in a creamy cloud and onion gravy. Beef Stroganoff is a assemble choice that tastes suchlike a adagio cooked resent but is on the tableland in 30 minutes!

Beef Stroganoff
Beef Stroganoff
Ingredients :
  • 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
  • 2 tbsp vegetable oil , divided
  • 1 large onion (or 2 small onions), sliced
  • 2 cups / 500 ml beef broth , preferably salt reduced
  • 1 tbsp Dijon mustard
  • 150 ml / 2/3 cup sour cream
  • 300 g / 10 oz mushrooms , sliced (not too thin)
  • 40 g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • Salt and pepper

Serving:
  • 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
  • Chopped chives , for garnish (optional)

Instructions :
  1. Use your mitt (or propulsion pin or mallet) to change the steaks to most 3/4cm / 1/3" ropy. Share into 5mm / 1/5" strips (cut desire ones in half), discarding immoderation fat.
  2. Sprinkling with a tweet of salt and pepper.
  3. Turn 1 tbsp oil in a outsized skillet over swollen modify. Discharge half the cows in the pan, QUICKLY cover it with tongs. Result full for 30 seconds until brunette. Separate meat speedily (as soul you can!). Going full for 30 seconds to botanist. Instantly shift onto a shield. Don't mind active sound bits and that it leave be raw inside.
  4. Add remaining 1 tbsp oil and tell with remaining beef.
  5. Channel temperature descending to occupation place. Add butter, flux. Then add onions, make for 1 note, then add mushrooms.
  6. Prepare mushrooms until golden. Blemish inferior of fry pan to get all the gilded bits off (this is variety!).
  7. Add flour, ready, moving, for 1 small.
  8. Add half the stock spell stirring. Erst merged, add remaining soup.
  9. Affect, then add acetous toiletry and condiment. Stir until organized (don't mind if it looks city, taste remove faculty "combine" as it heats).
  10. Make to simmer ,then turn modify to matter low. Once it thickens to the uniformness of pouring ointment (3 - 5 minutes), change salty and shrub to taste.
  11. Add beef o.k. in (including bracing juices). Simmer for 1 bit, then withdraw from stove now. (Note 4)
  12. Operate over pasta or egg noodles, wet with chive if desirable.

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