Classic Beef Stew With Root Vegetables
Classic Beef Stew with Root Vegetables is a hearty and comforting dish that’s perfect for chilly days. This recipe takes about 2.5 hours from start to finish, making it ideal for a leisurely weekend meal. With a difficulty level of easy to moderate, it’s a great option for both beginner cooks and experienced chefs looking to whip up a satisfying dish.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup parsnips, sliced (optional)
- 1 cup celery, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Bay leaves (2-3)
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with salt and pepper, then brown it in batches on all sides. Remove and set aside.
- In the same pot, sauté the onion until translucent, then add garlic and cook for an additional minute.
- Stir in the tomato paste, followed by the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the carrots, potatoes, parsnips (if using), celery, thyme, Worcestershire sauce, and bay leaves.
- Bring to a boil, then reduce the heat to low and simmer, covered, for approximately 1.5 to 2 hours or until the beef is fork-tender.
- Adjust seasoning as needed, and remove bay leaves before serving.
Ingredient Suggestions:
If you’re looking to modify the recipe, you can substitute beef with turkey or chicken for a lighter option, or use vegetable broth and mushrooms for a vegetarian stew.
Additionally, root vegetables can be customized; feel free to include sweet potatoes, turnips, or even butternut squash for a twist in flavor and texture.
Variations:
For a unique take on this classic, you might consider adding a splash of red wine for depth or trying different herbs like rosemary or sage.
You can also experiment with spices such as a pinch of cayenne for heat or a dash of cumin for an earthy flavor.
Cooking Tips:
To enhance the flavor of your stew, brown the meat in batches to guarantee even caramelization.
You can also make the stew a day in advance to allow the flavors to develop further. Refrigerate it overnight and reheat before serving, which typically improves the taste and texture.
Drink Pairings:
This beef stew pairs wonderfully with a robust red wine, such as Cabernet Sauvignon or Merlot, which complements the rich flavors of the dish.
For non-alcoholic options, a rich, hearty apple juice or a homemade ginger beer can enhance the meal without overpowering it.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Rich and Hearty Pork Chile Verde
Rich and Hearty Pork Chile Verde is a flavorful and satisfying stew that combines tender pork with a vibrant green sauce made from tomatillos and green chilies. This dish takes about 2 hours to prepare and cook, making it a fantastic choice for a cozy dinner. With a difficulty level of easy, this recipe is accessible for home cooks of all skill levels.
Ingredients:
- 3 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and roughly chopped
- 1-2 jalapeños or serrano peppers, chopped (adjust to taste)
- 1 cup chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season pork with salt and pepper, then brown in batches until each piece is golden. Remove pork and set aside.
- In the same pot, sauté onion until softened, then add garlic and cook for an additional minute.
- Stir in chopped tomatillos and peppers, cooking until they begin to break down, about 5 minutes.
- Return the browned pork to the pot, adding chicken broth, cumin, and oregano. Bring to a simmer.
- Reduce heat to low, cover, and let it cook for 1.5 hours or until pork is tender and flavors meld.
- Taste and adjust seasoning if necessary, then serve garnished with fresh cilantro and lime wedges.
Ingredient Suggestions:
You can easily swap out the pork shoulder for chicken thighs or beef brisket for a different protein. For a vegetarian option, consider using jackfruit or a mix of hearty vegetables, such as zucchini and bell peppers. Use vegetable broth in place of chicken broth for a completely plant-based dish.
Variations:
For a spicy kick, add more green chilies or include a dash of hot sauce. You could also enhance the stew’s flavor by incorporating smoked paprika or even green bell peppers.
Consider adding black beans or corn for extra texture and nutrition.
Cooking Tips:
Make sure to brown the pork in batches to create a better depth of flavor.
If time permits, allowing the stew to sit for a few hours after cooking helps the flavors to develop even further. Store leftovers in the refrigerator for up to three days for convenient reheating options.
Drink Pairing:
Pair your Chile Verde with a crisp and invigorating lager or a fruity Sauvignon Blanc to balance the dish’s rich flavors.
For a non-alcoholic option, consider serving it with a sparkling water and lime, or a revitalizing homemade limeade.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Savory Coq Au Vin
Savory Coq Au Vin is a classic French dish that features chicken slowly braised in red wine with aromatic vegetables and herbs. This rich and comforting stew takes about 2 hours to prepare and cook, making it a great option for a special gathering or a cozy family dinner.
With a difficulty level of medium, this recipe offers a delightful cooking challenge that results in a dish bursting with flavor.
Ingredients:
- 4 pounds chicken (preferably bone-in, skin-on pieces)
- 4 slices of bacon, chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups carrots, chopped
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving drippings in the pot.
- Season the chicken pieces with salt and pepper, and brown them in the bacon drippings, cooking in batches if necessary. Remove and set aside.
- In the same pot, add olive oil if needed, then sauté the onion, garlic, and mushrooms until softened.
- Add the carrots, tomato paste, thyme, bay leaves, and the cooked bacon, stirring to combine.
- Return the chicken to the pot, pour in the red wine and chicken broth, and bring to a simmer.
- Cover and let it cook on low heat for about 1.5 hours, until the chicken is tender and fully cooked.
- Remove bay leaves, then taste and adjust seasoning. Garnish with fresh parsley before serving.
Ingredient Suggestions:
If you’re looking for alternatives, consider using chicken thighs or drumsticks instead of whole pieces for a more tender result.
You can also replace red wine with a combination of grape juice and broth for a non-alcoholic version.
Variations:
For added depth of flavor, try incorporating pearl onions instead of chopped onions and add a splash of brandy after browning the chicken for a richer sauce.
To make it heartier, consider adding potatoes or using a mix of root vegetables.
Cooking Tips:
Make sure not to rush the browning of the chicken, as this step develops essential flavors.
Additionally, if you have time, letting the stew rest for a few hours or overnight will deepen the flavors.
Drink Pairing:
Coq Au Vin pairs wonderfully with a medium-bodied red wine, such as Pinot Noir or a light Merlot, which complements the dish’s rich flavors.
For a non-alcoholic option, a sparkling water with a splash of lemon will do nicely.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Lamb Shank With Rosemary and Garlic
Lamb Shank with Rosemary and Garlic is a hearty and aromatic dish perfect for a comforting meal on a chilly evening. The lamb shanks are slow-cooked until tender, infused with the rich flavors of garlic and fresh rosemary. This recipe has a preparation time of about 15 minutes with a total cooking time of 2 to 3 hours, making it a medium-level dish that is well worth the effort for its delectable results.
Ingredients:
- 4 lamb shanks
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cups chicken or beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary sprigs (for garnish)
Instructions:
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat; season the lamb shanks with salt and pepper and brown on all sides. Remove and set aside.
- In the same pot, add chopped onions, carrots, and minced garlic, sautéing until tender.
- Stir in the rosemary, then return the lamb shanks to the pot.
- Pour in the red wine and broth, ensuring the shanks are partially submerged, and bring to a simmer.
- Cover and transfer to the oven, cooking for 2 to 2.5 hours until the meat is tender and falls off the bone.
- Remove from the oven, adjust seasoning, and garnish with fresh rosemary before serving.
Ingredient Suggestions:
If needed, you can substitute lamb shanks with beef shanks or even pork shanks for a different flavor profile. Additionally, for a lighter version, use chicken thighs instead of lamb shanks, adjusting the cooking time accordingly.
Variations:
To enhance the dish, consider adding other root vegetables like parsnips or turnips for added sweetness. You could also experiment with different herbs, such as thyme or sage, to diversify the flavor base.
Cooking Tips:
Ensure that the lamb shanks are well-browned for a deeper flavor and color in your stew. If time allows, let the stew sit for a while after cooking; the flavors will meld and improve greatly.
Drink Pairing:
A robust red wine, such as Cabernet Sauvignon or Syrah, pairs beautifully with Lamb Shank with Rosemary and Garlic. If you prefer non-alcoholic options, a rich, hearty grape juice or a deep-flavored herbal tea can complement the dish wonderfully.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Braised Short Ribs in Red Wine
Braised Short Ribs in Red Wine is an indulgent and savory dish that’s perfect for a cozy dinner. The short ribs are braised to perfection in a rich red wine sauce, creating a melt-in-your-mouth experience that’s guaranteed to impress. Preparation time is about 20 minutes, with a total cooking time of 3 to 4 hours, making it a medium-level dish that is highly rewarding.
Ingredients:
- 4 pounds short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine (such as Merlot or Cabernet Sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Instructions:
- Preheat your oven to 325°F (163°C).
- Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery, sautéing until softened. Stir in garlic and cook for an additional minute.
- Add the tomato paste, followed by the red wine and beef broth, scraping up any brown bits from the bottom of the pot.
- Return the short ribs to the pot, add thyme and bay leaves, and bring to a simmer.
- Cover and transfer to the oven, braising for 3 to 3.5 hours until the meat is tender and easily pulls apart with a fork.
- Remove from the oven, discard bay leaves, and serve the ribs with the braising liquid.
Ingredient Suggestions:
If you cannot find short ribs, you can substitute with beef chuck or brisket for a similar flavor profile and tenderness. For a lighter option, try using turkey short ribs, but adjust the cooking time accordingly.
Variations:
You can enhance the dish by adding mushrooms or pearl onions for extra texture and flavor. A splash of balsamic vinegar can provide additional depth. Feel free to experiment with herbs like rosemary or oregano for a different aromatic experience.
Cooking Tips:
To ascertain the best flavor, allow the short ribs to sit at room temperature for about 30 minutes before browning. This helps in achieving a good sear.
Additionally, don’t rush the simmering process; slow cooking is essential for tender meat.
Drink Pairing:
A full-bodied red wine such as a Merlot or Zinfandel complements the rich flavors of the braised short ribs perfectly.
For a non-alcoholic alternative, consider serving a robust non-alcoholic red wine or a sparkling grape juice to enhance the dining experience.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Rustic Chicken and Mushroom Stew
Ingredients:
- 2 pounds bone-in chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt and pepper and brown them on all sides. Remove and set aside.
- In the same pot, add the onions and sauté until soft, then add the garlic and cook for another minute.
- Stir in the mushrooms, carrots, and celery, cooking until the vegetables are just tender.
- Return the chicken to the pot and add the chicken broth, thyme, and bay leaves. Bring to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the chicken is cooked through and tender.
- Remove the chicken, shred it if desired, and return it to the pot. Discard bay leaves before serving and garnish with fresh parsley.
Ingredient Suggestions:
If you’re looking for alternatives, boneless chicken breasts can be used in place of thighs, though braising may be reduced to 25-30 minutes.
For a richer flavor, skin-on chicken would add depth, while any assortment of mushrooms including cremini or shiitake can substitute for regular button mushrooms.
Variations:
To add further depth to the stew, try incorporating a splash of white wine or a tablespoon of balsamic vinegar for a piquant tang.
You can also add other vegetables like potatoes or green beans for added nutrition and heartiness.
Cooking Tips:
For superior flavor, confirm that the chicken is nicely browned to develop a rich base for your stew.
Additionally, skimming off any fat that rises to the surface during simmering will result in a cleaner-tasting broth.
A slow simmer is key to melding the flavors of the ingredients together beautifully.
Drink Pairing:
Pair this Rustic Chicken and Mushroom Stew with a crisp white wine such as Sauvignon Blanc for a revitalizing complement, or an herbal tea for a cozy touch.
If you prefer a red wine, a light Pinot Noir would also work well with the dish’s rich notes.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Fragrant Moroccan Lamb Tagine
Fragrant Moroccan Lamb Tagine is a warming, aromatic stew that brings together tender lamb, a variety of spices, and seasonal vegetables. This dish typically requires about 1.5 to 2 hours of cooking time and has a moderate level of difficulty, making it a perfect recipe for those looking to explore rich flavors from North Africa.
Ingredients:
- 2 pounds lamb shoulder, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth or water
- 1 cup dried apricots or prunes, chopped
- 1 cup chickpeas, drained and rinsed
- 2 carrots, sliced
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
- In a large tagine or heavy pot, heat the olive oil over medium heat. Season the lamb pieces with salt and pepper and brown them on all sides.
- Add the onions to the pot and sauté until they are soft. Stir in the garlic and cook for an additional minute.
- Mix in the spices (cumin, coriander, cinnamon, ginger, turmeric, and cayenne) and cook until aromatic, about 1 minute.
- Pour in the diced tomatoes and chicken broth, then add the dried fruit, chickpeas, and carrots. Bring to a gentle simmer.
- Cover the pot and allow it to cook for about 1.5 hours, stirring occasionally, until the lamb is tender.
- Taste and adjust the seasoning with salt and pepper before serving. Garnish with fresh cilantro or parsley.
Ingredient Suggestions:
If lamb shoulder is unavailable, you can substitute it with beef chuck or even chicken thighs for a lighter option.
Additionally, fresh fruits like raisins or figs can be used in place of dried apricots or prunes to bring a different sweetness to the dish.
Variations:
Feel free to customize your tagine by adding a variety of vegetables such as zucchini, bell peppers, or sweet potatoes.
For an added layer of flavor, try incorporating a few toasted almonds or pine nuts just before serving. You can also experiment with different spices, like paprika or saffron, to personalize the dish.
Cooking Tips:
For the best results, allow the tagine to cook slowly to develop deeper flavors.
Marinating the lamb in the spices and olive oil for a few hours or overnight will enhance the taste considerably. If you find the sauce too thick, simply add more broth or water to achieve your desired consistency.
Drink Pairing:
Pair this Fragrant Moroccan Lamb Tagine with a full-bodied red wine, such as a Syrah or Moroccan red, which complements the spices beautifully.
Alternatively, a fruity mint tea serves as a light and invigorating drink, enhancing the meal’s warm flavors and fragrant spices.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Spicy Beef Goulash
Spicy Beef Goulash is a hearty and warming stew, perfect for those chilly days when comfort food is a must. This dish features tender beef, a rich tomato base, and a medley of spices, resulting in a delightful explosion of flavors. The preparation time is around 1.5 hours, with a moderate level of difficulty, making it a fantastic choice for home cooks looking to create something unique and satisfying.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground caraway seeds
- 1 teaspoon dried oregano
- 1 can (14 oz) tomato sauce
- 2 cups beef broth
- 2 large potatoes, diced
- 2 bell peppers, chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Season the beef cubes with salt and pepper, then brown them on all sides.
- Add the chopped onion to the pot and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Mix in the sweet paprika, cayenne pepper, caraway seeds, and oregano, allowing the spices to bloom for about 1 minute.
- Pour in the tomato sauce and beef broth; then add the diced potatoes and chopped bell peppers. Bring to a boil, then reduce the heat and let it simmer covered for about 1 hour, stirring occasionally.
- Taste and adjust the seasoning before serving. Garnish with fresh parsley for a burst of color and flavor.
Ingredient Suggestions:
If beef chuck isn’t available, you can substitute it with brisket or stewing beef. For a vegetarian option, consider replacing the beef with mushrooms or textured vegetable protein (TVP) and using vegetable broth instead of beef broth.
Variations:
Feel free to customize your goulash by incorporating additional vegetables such as carrots or green beans for added nutrition. You can also experiment with different spices—add a hint of smoked paprika for a smoky flavor or include a splash of red wine for depth.
Cooking Tips:
To enhance the flavor, consider marinating the beef in the spices and olive oil for a few hours or overnight. Additionally, allowing the goulash to sit for a few hours after cooking will help the flavors meld together, making it even more delicious the next day.
Drink Pairing:
This spicy beef goulash pairs wonderfully with a robust red wine, such as a Cabernet Sauvignon or a Merlot, which complements the richness of the beef and the spices. For a non-alcoholic option, consider serving it with a ginger ale or sparkling apple cider for a revitalizing contrast.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Hearty Vegetable and Lentil Stew
Hearty Vegetable and Lentil Stew is a nutritious and filling dish that is perfect for vegan and vegetarian diets. Packed with protein-rich lentils and a variety of vibrant vegetables, this stew is both comforting and satisfying. The preparation time is approximately 1 hour, with an easy level of difficulty, making it a great choice for cooks of all skill levels.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh herbs (such as parsley or cilantro), for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic, followed by the carrots and celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add the bell pepper and zucchini, then pour in the diced tomatoes and vegetable broth.
- Stir in the lentils, thyme, cumin, and season with salt and pepper. Bring to a boil, then reduce the heat and let simmer uncovered for about 30-40 minutes until the lentils are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs.
Ingredient Suggestions:
If lentils aren’t available, you can substitute them with chickpeas or beans for a different texture and flavor. Additionally, any combination of vegetables can be used based on what’s in season or available.
Variations:
You can try adding other vegetables like spinach, kale, or sweet potatoes for extra nutrition. For a bit of heat, consider throwing in a pinch of red pepper flakes or incorporating some diced green chilies. A splash of balsamic vinegar at the end can add a delightful tang.
Cooking Tips:
To enhance the flavor, consider sautéing the spices for a minute before adding the liquid ingredients. Allowing the stew to rest for a bit after cooking will help the flavors meld and deepen even further.
Drink Pairing:
This hearty vegetable and lentil stew pairs wonderfully with a light-bodied red wine, like Pinot Noir, or a revitalizing herbal iced tea for a non-alcoholic option. A simple side salad with a citrus dressing completes the meal beautifully.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Traditional Irish Beef and Guinness Stew
Traditional Irish Beef and Guinness Stew is a classic comfort dish known for its rich and hearty flavors. Perfect for a cozy dinner, it combines tender beef with a luscious gravy made from Guinness beer and a variety of root vegetables. This recipe has a preparation time of approximately 2 hours and is rated as moderate in difficulty, making it suitable for those with some cooking experience.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch pieces
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup Guinness stout
- 3 carrots, sliced
- 2 parsnips, sliced
- 2 potatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped for garnish
Instructions:
- Season the beef pieces with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring it gets nice color. Remove and set aside.
- In the same pot, add the diced onions and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Return the beef to the pot and add the beef broth, Guinness, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the carrots, parsnips, and potatoes. Cover and let it simmer for about 1.5 hours, or until the beef is tender and the sauce has thickened. Remove bay leaf before serving.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Ingredient Suggestions:
If beef chuck is unavailable, you can substitute it with stew meat or brisket. For a lighter version, using chicken thighs can work well too.
Variations:
You can add other root vegetables such as turnips or sweet potatoes for a twist. For an extra depth of flavor, consider incorporating Worcestershire sauce or a splash of soy sauce. For a slight sweetness, a handful of peas can be added in the last few minutes of cooking.
Cooking Tips:
To enhance the flavor, marinate the beef in Guinness overnight for a richer taste. Allow the stew to rest for a bit after cooking; the flavors will meld beautifully as it cools down.
Drink Pairing:
This traditional Irish stew pairs excellently with a glass of the same Guinness you used in the recipe, or a rich Irish red ale. For non-alcoholic options, a robust homemade ginger ale or a spiced apple cider can complement the warm flavors beautifully.
Thai Red Curry Braised Duck
Thai Red Curry Braised Duck is a flavorful and aromatic dish that beautifully melds tender duck meat with the vibrant spices of Thai red curry. This dish has a preparation time of about 2 hours and is rated as moderate in difficulty, making it a great adventure for home cooks looking to explore bold flavors.
Ingredients:
- 2 duck legs
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- Fresh basil and cilantro, for garnish
Instructions:
- Season the duck legs with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the duck legs on both sides, then remove and set aside.
- In the same pot, add the sliced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Thai red curry paste and cook for another minute to release its aroma. Pour in the coconut milk and chicken broth, stirring to combine.
- Return the duck legs to the pot, followed by the fish sauce and brown sugar. Bring to a simmer, then cover and braise on low heat for about 1.5 hours.
- In the last 20 minutes of cooking, add the sliced bell pepper and green beans. Verify the duck is tender and well-infused with flavors before serving.
- Serve the dish hot, garnished with fresh basil and cilantro.
Ingredient Suggestions:
If duck is not available, chicken thighs or legs make for excellent substitutes. You can also use tofu or seitan for a vegetarian version.
Variations:
For additional heat, consider adding sliced Thai bird chilies or a pinch of red pepper flakes. You can also experiment with different vegetables such as zucchini, bok choy, or mushrooms for added texture and flavor.
Cooking Tips:
To enhance the dish’s flavors, marinate the duck legs in the red curry paste and coconut milk for a few hours before cooking. This will help the meat absorb the delicious spices.
Additionally, skimming off excess fat from the top of the braise can lead to a lighter final dish.
Drink Pairing:
This delightful Thai red curry braised duck pairs wonderfully with a crisp and invigorating Thai beer, such as Singha or Chang. For non-alcoholic options, a light iced tea infused with lemongrass or a tropical fruit mocktail can complement the dish beautifully.
