Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Sundays are for family, fun and good dinners. Dinners that require a little extra work, a little extra time in the kitchen and a little extra love. Cooking on Sunday is comforting and relaxing. It’s good for the soul so I did just that.

I don’t know about you but my family loves a good Beef Stew. What’s not to love? My most favorite part is the potatoes mashed right into that thick rich flavorful gravy which I usually eat with a spoon. Sometimes I lose my self control and clean up the plate with a chunk of bread just to be certain that nothing was left behind. It’s good like that.

Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Unlike most of the beef stews out there I like to coat the chunks of meat with flour first. You’ll end up getting thicker better sauce. And let’s talk about the smell of onion, garlic and herbs sautéing in some butter. Seriously, is there anything that smells better that? Using beer in a stew is genius. For this recipe I used Brown Ale and a little red wine for some sophistication and flavor. Don’t worry about the alcohol as it cooks out leaving you with once again rich velvety thick sauce.

I wish I could explain how delicious it tastes but you’ll just have to make it for yourself.

Sunday Suppers: Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Oh and this is an absolute husband approved dinner. I am always feeding mine something healthy, trying to get him to eat more veggies and sneaking salads into his lunch box so this was a total treat…. for the both of us. :)

Sunday Suppers: Brown Ale Beef Stew

Make it a great week friends.

5.0 from 4 reviews
Sunday Suppers: Brown Ale Beef Stew
 
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Serves: 4
Ingredients
  • 1 lb chuck stew meat
  • 2 tbsp flour
  • 1 large onion, chopped
  • 4 medium carrots, peeled and cut into 2 inch pieces
  • 2 celery sticks, chopped into ½ inch pieces
  • 2 garlic cloves, minced
  • 1 12oz bottle Brown Ale
  • 2 tbsp good quality red wine
  • 1 chicken bouillon
  • 1 tsp fresh rosemary, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 bay leaf
  • 5-6 large yellow potatoes, scrubbed and cut in half
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
Instructions
  1. Heat olive oil in a Dutch oven or a heavy bottom pot.
  2. Season the stew meat generously with salt and pepper. Coat with flour and brown in the pot about a minute on each side. Don't overcrowd the pot or the meat will stew not brown. Remove and set aside on a plate. Repeat with the rest of the meat.
  3. To the same pot add butter, onion, garlic and rosemary. Saute until onion begins to get soft and translucent.
  4. Pour in beer scraping the bits off the bottom of the pan. Return meat to the pot, add carrots, celery, chicken bouillon and wine. Bring to a simmer and allow to cook for 30 min.
  5. Add potatoes, fresh parsley and taste for salt. Add water if necessary. I added about ½ cup.
  6. Cook for another 60 minutes on low and slow. Once again taste for salt, adjust as needed.
  7. Enjoy.

 

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Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.

beans

Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

5.0 from 2 reviews
Drunken Beans or Frijoles Borrachos
 
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Serves: 6
Ingredients
  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
Instructions
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.

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Clam Chowder

Mother’s Day is just around the corner. On Sunday my sister had her baby shower. I am insanely excited to meet my baby niece and am anxiously awaiting her arrival. I couldn’t help but think how my Briana is not a baby anymore. Where did the time go? How did she get so big? Time flies. It feels as if I was just holding her in my arms with excitement to be a new mom yet completely scared of what came along with it. I look at my baby sister with her swollen feet, a big belly and that mother to be glow and my heart melts. How did we get so grown up? It was just yesterday we were two little kids running around without a worry.

I love being a mother and thank my baby girl for making every moment of motherhood exciting.

“My Tooties, you will always be my baby. Thank you for picking me to be your mommy.”

Clam Chowder

I love a good clam chowder, what I dislike is the heavy thick cream texture that tastes like I’m eating a bowl of creamed flour. If you can relate then you’re going to be happy with this recipe. It’s creamy consistency does not leave you feeling bloated and you can really savor all the flavors.

Clam Chowder

Make sure to scrub your clams well and allow them to sit in water for about 15 minutes to help get rid of the sand. I like using both canned and fresh clams here. What gives this chowder it thick consistency is the starchy potatoes slightly mashed into the broth.

Clam Chowder

 

Clam Chowder

 

Clam Chowder

Enjoy!

Kathy Sig 2

5.0 from 2 reviews
Light & Hearty Clam Chowder
 
Prep time
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Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 dozen littleneck clams, scrubbed and soaked in water
  • 1 6oz can chopped clams in juice
  • 1 8oz bottle of good quality clam juice
  • 3 medium potatoes, ½ inch dice
  • 2 small carrots, small dice
  • 1 onion, small dice
  • 1 celery stalk, small dice
  • 2 garlic cloves, finely minced
  • ½ tbsp flour, more if needed
  • ½ tsp fresh thyme, finely chopped
  • ¼ cup fat free half and half
  • pinch of nutmeg
  • salt and pepper to taste
Instructions
  1. Clean the clams, place in a small sauce pot with ¼ cup of water, cover and steam until all the clams open. Reserve the liquid. Set clams aside.
  2. Heat olive oil in a heavy soup pot, add garlic, onion, carrots and celery. Season with salt. Cook about 5 minutes.
  3. Stir in a fresh thyme, a pinch of nutmeg and potatoes.
  4. Stir in flour and butter.
  5. Cook another minute then pour in the clam juice from the steamed clams as well as from the bottle. Bring to a simmer and cook until potatoes are soft.
  6. Using potato masher, mash some of the potatoes and veggies right in the pot creating a thicker consistency.
  7. Add clams, bring to a simmer then stir in half & half.
  8. Season with salt and pepper.
  9. To serve, ladle chowder into bowls and add a few fresh steamed clams right in their shells.

 

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