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Tag: stew

  • Slow-cooker Guinness Beef Stew

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    Slow Cooker Beef Stew with Stout and Horseradish

    This rich and hearty beef stew is made with an Irish stout for a refreshing change on a winter staple. The dark beer mingles with the tomato paste and makes a flawlessly rich gravy after hours of slow cooking. Keeping vegetables chunky helps to retain their texture after a long cook time.
    Course: Main Course
    Cuisine: American, Irish
    Keyword: beef, meat, slow-cooker, stew

    Ingredients

    • 2 pounds boneless beef chuck cut into 1 1/2-inch cubes
    • 1/3 cup all-purpose flour divided
    • 4 tablespoons olive oil divided
    • One 6-ounce can tomato paste
    • One 12-ounce bottle Irish stout beer
    • 2 1 /2 cups chicken broth
    • 2 medium carrots cut into 1-inch chunks
    • 1 pound baby potatoes cut in half if larger than a golf ball
    • 1 medium onion roughly chopped
    • 3 sprigs fresh thyme
    • 1 cup frozen peas
    • Kosher salt and freshly ground black pepper
    • Prepared horseradish for serving (optional)

    Instructions

    • Season the beef with salt and pepper and dust with 2 tablespoons flour.
    • Heat 3 tablespoons oil in a large skillet over medium-high heat. Just before the skillet is smoking hot, add the beef, in batches, and cook until well browned, about 8 minutes.
    • Remove meat directly to slow cooker and repeat with the second batch. (Be careful not to overcrowd your pan or the beef
    • will not brown.)
    • Once all the beef has been browned, lower the heat to medium, add the remaining tablespoon oil, and stir in the tomato paste.
    • Sprinkle in the remaining flour and stir until thick and pasty.
    • Slowly whisk in the stout and broth and scrape up any browned bits from the bottom of the pan.
    • Once thickened and steaming, add sauce directly to the slow cooker.
    • Stir in carrots, potatoes, onion, thyme, and add a big pinch of salt and pepper.
    • Cover slow cooker with lid and cook for 4 to 5 hours on high, or 8 to 9 hours
    • Serve in bowls with a dollop of horseradish, if desired .
    • Tip: We use chicken broth in this stew as we find beef stock can become salty and strongly flavored in a long-cooking stew.

    Notes

    by Brianna Beaudry for Cooking.com
    ACTIVE TIME 20m TOTAL TIME 8h 20m
    6 servings

  • One-Pot Chicken Dinner

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    One-Pot Chicken Dinner

    Course: Main Course
    Cuisine: American
    Keyword: stew

    Equipment

    • stockpot

    Ingredients

    • 8 cups homemade or low-sodium canned chicken stock skimmed of fat
    • 2 star anise
    • 1 3-to-4- inch long cinnamon stick
    • 1 tablespoon dried savory
    • 3 skinless boneless chicken breasts halved
    • 4 ounces of egg noodles
    • 2 tablespoons olive oil
    • 1 large leek trimmed, washed, and cut into ¼ inch thick rounds
    • 1 stalk celery cut into ½ half inch pieces
    • 1 small carrot cut into 1-½-inch-long strips
    • 3 cloves garlic minced
    • ½ medium Portobello mushrooms stems removed, cut into ¼ inch thick slices, and halved
    • 6 cups loosely packed fresh spinach

    Instructions

    • In the stockpot, combine chicken stock, star anise, cinnamon stick, and savory.
    • Cook covered for 15 minutes.
    • Add the chicken, and poach, on medium heat, until just cooked through, about 15 minutes.
    • Using a slotted spoon, transfer chicken to a plate.
    • Bring a medium pot of salted water to a boil. Add noodles and cook until al dente, about four minutes.
    • Strain, and place under cold running water to start cooking.
    • Set aside.
    • Heat oil in a large sauté pan over medium low heat.
    • Cook the leeks, celery, carrots, and garlic until softened, about six minutes.
    • Add Portobello mushroom.
    • Cook five minutes.
    • Remove star anise and cinnamon from broth; add broth to the sautéed vegetables.
    • Bring to a simmer over medium high heat.
    • Cook 10 minutes.
    • Put broth and chicken together and serve over noodles.

    Notes

    Serves 6