Tag Archives: Beef Stew

Beef and Guinness Stew

I should be writing about something you can make for your Thanksgiving dinner but I made this for dinner last night and it is just too good not to share immediately and it might be something to make on the Sunday after the holiday when you have had enough of turkey leftovers.

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Loved the oven roasted potatoes

A few week ago a couple of girlfriends and I went on a road trip to Simon Pearce a handmade glassware company; its about an hour and half from my house in Quechee, VT. This is my second visit to the combination store, glass blowing workshop, restaurant and bar.

My first visit was on Mother’s Day which happened to be a lovely day in May when my husband and I were on our way back from a weekend in Montreal. It was an unexpected treat. The property is on the river and there is a beautiful covered bridge and waterfall which you can enjoy while eating your meal.

May Simon Pearce

our May visit

I would suggest if you want to eat here; and you should; put your name in for a table and then walk around the store and glass blowing workshop. Learn from our mistake, well mistake is a little harsh. It just gave us more time to walk around.

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I’m a dork I used a clothespin because I couldn’t figure out my daughters stand – till this morning

Both times my food was excellent and I would go back again; although after talking with our waiter and him bringing over a copy of the latest book that has some of the recipes included in it and of course I ended up buying it. Between me and my daughter (mostly my daughter) we are going to need a library just for our cookbooks/magazines.

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I had a 4 pound chuck roast I cut up

IMG_3647So I had their beef stew and the depth of flavor was so intense I figured it had to have been on the stove or in the oven for hours. I was pleasantly surprised that we were eating in just about 2 hours and most of it was the pot simmering on the stove.

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all the love on the bottom of the pan – scrape it up when you add the liquid

IMG_3650My daughter came home after work and reheated a bowl for herself and said it was ridiculously good and worth buying the book for.
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after an hour and half

Beef and Guinness Stew with oven-roasted potatoes
This is exactly how their recipe – I will also share how I made mine

Ingredients:
2 & 1/2 pounds of beef, cut into 1-inch cubes
2 tsp. Salt
1 tsp. black pepper
3 tbsp. olive oil

Instructions:
Season the beef with salt and pepper. In a large stewpot, add 1 tablespoon olive oil and brown the beef in batches, adding 1 tablespoon olive oil to each batch, over medium high heat. Using slotted spoon, remove the beef from the pot and set aside.

3 carrots, peeled and sliced (blanch and set aside)

1 large onion
2-3 cloves garlic
4 sprigs fresh thyme
1 bay leaf
2 tbsp. Flour
1 bottle Guinness Stout
2-3 cups beef stock
(I used my carrot water and added a tablespoon of beef base plus a container of unsalted beef broth so mine was a little less thick than there’s)

Add onions and a small amount of olive oil to the stewpot and cook over medium heat until translucent. Once the onions are caramelized, add garlic, thyme, and bay leaf and cook for 5 minutes. Add flour and mix well. Add the browned beef back to the pot and add the Guinness. Bring to a boil and add beef stock. Bring the mixture back to a boil, reduce the heat, and simmer for 1 & 1/2 hours, or until the beef is tender. Add the carrots and adjust the seasonings before serving

Ingredients:
2 pounds small red potatoes
1/4 cup olive oil
Kosher salt and freshly ground pepper
1/2 tsp. Paprika

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the Paprika added a little heat – which was nice!

IMG_3652Instructions:
Cut potatoes in quarters.  In a bowl, toss potatoes with olive oil, salt, pepper, and paprika. Spread potatoes on a baking sheet in one layer (do not overcrowd). Roast for at least 1 hour in 400 degree F oven or until brown and crisp. Flip twice during cooking to brown every.

Recipe from the Simon Pearce Restaurants

Cooking with Red Wine

I mentioned last week I would talk a little about how I cook with red wine.  I don’t recall ever using red wine for anything that didn’t have some sort of beef product.

I frequently use red wine to make a delicious au jus, just brown the beef and deglaze the pan with red wine, some crushed garlic.  Boil down till half add some salt and pepper to taste.

My husband refers to this beef stew as my “quick one” which actually kind of irritates me because though it cooks relatively quicker than most, it still has the same amount of prep and chopping. Maybe one of these days I will have him just whip this up!

Beef Stew

3 pounds of stewing beef (trim and cut to 1 inch pieces)

Kosher salt and Fresh cracked black pepper

Olive oil to brown the beef

3 Cups diced yellow onion (about 2 medium)

3 large cloves garlic, mined

2 bay leaves

2 Tsp dried thyme

3 TBS flour

2 Cups red wine

2 Cups water

Carrots

Potatoes

Turnip (or whatever veggie you like if you don’t like turnip)

Adjust rack to lower middle of oven, pre-heat to 450’F

Heat oil over medium heat in a heavy based Dutch oven or like.  Shoot for a 9 to 11 inch in diameter pot that can also go into the oven at high temperature

Salt and Pepper beef and brown all over – the brown is where all the flavor comes from

Work in batches, you do not want to crowd the pot.

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Once all the beef is browned, set aside in bowl to capture all the liquid as you will add it all back in the pot.

Add the onions and garlic to the pot; season with salt and pepper; if it looks dry add more oil a tablespoon at a time.  Cook till they are softened about 5 minutes.  Add the thyme and bay leaf, stir cooking for about 30 seconds; add the flour and stewing liquid (wine and water).  Return the beef and drippings to the pot.  Cover tightly and cook – what cuts down on the cooking time is that you are going to use tinfoil to get as close to the beef as you can.  Lay a sheet of heavy-duty foil over the pot, and being careful press down (preferably using a towel) so it just about touches the stew.  Press against the sides of the pot; crimp the foil around the rim for a tight seal.  Turn up the stovetop until you hear the juices bubbling; add the pot to the oven for 1 hour 15 minutes.

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Cook the veggies separate; I tend to boil all three together to save on dirtying dishes, you can sauté or steam if you would rather.  You know how most beef stew recipes have you cook all ingredients together for several hours. The veggies tend to lose their identity.  Cooking them separate and adding them later to meld they truly keep their flavor. It is a nice change you should try it.

Remove the pot from the oven, carefully remove the foil and stir in the veggies.  Cover again with the foil and lid; remember the pot and cover are super-hot.  Let stand so the meat rests and the veggies meld with the stew about 15 minutes.  If needed you might need to add a little  more water or beef stock if it is too thin.  I just made this today and I had to add more liquid for our liking.

Killington Wine Festival

Last weekend we went to our 3rd Killington Wine Festival I guess you can say when we set our minds to do something we kind of go all out.  I mentioned our quest to like wine in my initial post; what better way than to go to a wine festival where they have over 200 wines and over 40 vendors.  I must admit I am enjoying a glass of Pinot Grigio while writing this post.

Invited by our very good friends who have a condo at K-ton; and now a home close by and them knowing we were wine virgins but we were on a mission; we went to our first wine festival and let’s just say since they are not wine virgins, they had a game plan as they have been to this festival several times before.

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When you arrive you get a bag with a small wine glass, pen and booklet with all the wines and vendors listed with a space to make notes. Our first year our veteran wine friends were going to start with all the whites and then walk around tasting all the reds.  Rich and I came up with our own plan since he likes reds and I like whites.  I would try all the whites and he the reds.

Things started out well. We used the usual wine terms fruity, dry, bold, peppery etc.  Also listening to our friends you don’t have to drink all they pour; they do have a place to pour out what you don’t drink. This is a very valuable lesson if you take nothing else away from this post. About halfway through, I think, we started to use what the wine industry would probably cringe at for descriptions. One I particularly like that I wrote was “Yuck” the women apparently looking over my shoulder thought that was hysterical and wanted to know which one I thought was yucky!  Side note about the yucky wine, we went to a friends house a week or so after and the “yucky” wine was on their counter, I being polite gladly drank a glass or two.  It’s not so bad now I have had it a few times over the last few years… We did get the biggest laugh when we got home the next day and re-read what we wrote.  Rich wrote on one of them and I quote “Donna likes, she must be drunk” towards the end of the book we started using buy and don’t buy instead of going into any great detail.  Even that small amount of wine adds up over the 4 hour period they give you

We also learned another valuable lesson that first year – what you can sell and buy in Vermont you cannot always find in the state of New Hampshire.  So the second year we went we, a little more educated I would say, we asked can you get any of these in NH. If not can you buy them online and ship to NH? Not a bad thing that we didn’t have as many to try this year, though we did learn quite a bit about different regions and growing conditions making a world of difference in the taste of wine even the same wine year to year, again probably not new news to anyone who is a novice but we are new and still learning.

This year our son came with us for his first wine festival, he is definitely a fan of the reds; can anyone tell me why some peoples teeth and lips turn purple so much faster than others when drinking red wine? I just don’t understand. Rich and Al walked around to all the reds this year, after awhile they did start to take some notes. Nothing as funny as my first years notes…

I also have another question if anyone knows the answer, why is it so hard to get wine into the state of NH. is it an old boys network, is it because we have state liquor stores?  I think it costs money to sell wine to certain states, Is NH more expensive?  I have tried some very good Finger Lakes Region wine and talked with the maker and he was trying very hard to come to NH.  I must find out why and how to resolve this!

There is a group of about 9 of us that attended the festival; we try to cook out at the condos after and it doesn’t really work out as well as we envisioned; before drinking wine for 4 hours.  I think we need to come up with another plan. Maybe something made in a crock-pot or a lasagna already made just pop it in the oven.  We definitely give it the ole college try; who knows we will probably try to cook out again next year!

I have always loved cooking with wine and if there is ever a bottle left over; direct quote from Dave “just because you open it, doesn’t mean you have to finish it” He and his wife also attend the festival every year.  I do try to use whatever is left over fairly quickly so it doesn’t sit for too long.  IF there is a leftover bottle of red I will make Beef Stew or an au jus for steak. I have a crock-pot recipe I use and an oven one.  It cracks me up that the oven one I use is dubbed the “quick beef stew” from my husband.  He has NO idea it still takes me an hour or so to assemble and peel and cook all the veggies.  Apparently that is fast for him since it is done in an hour and half versus cooking all day.

3 lbs boneless beef chuck

Kosher Salt freshly ground black pepper

3 Tbs olive oil – add more when needed

3 Cups diced onions – about 2 medium

4-5 Large cloves of Garlic minced

2 bay leaves

2 tsp dried thyme

3 Tbs flour

1 Cup red wine – or more if that is what you have

2 Cups water

3 Cups of Veggies:  Potatoes – Carrots – Turnip are my go to for Beef Stew

Heat oil in dutch oven trim and cut beef into 1 inch bite size pieces, generously salt and pepper. in batch’s, do not crowd, brown beef on 2 sides and set aside in a dish until all are done.  You want a nice dark brown crust. Add more oil if needed.

Reduce the heat and add the onions and garlic stirring until softened.  Add the bay leaves and Thyme stirring for about 30 seconds.  Stir in the flour and then the wine and water.   Return the beef and all juices to the pan.

Take a large sheet of heavy duty tinfoil and press down until it almost touches the beef; press against the sides, crimp the foil around the rim for a tight seal. Cover and place in a 450′ oven for an hour and 15 minutes.

Peel and cook the veggies either by boiling, steaming or sauteing.  I boil mine; remove the pot from the oven, carefully remove the foil; add the cooked veggies cover with the foil and cover let sit and meld for about 15 minutes or so.

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I am almost done with my glass of wine and it is time for me to make dinner since Alex just came out of the den and asked what’s for dinner.  His FAVORITE thing to say to me…. If he ever moves out on his own; he will MISS me…