Tag Archives: beef

Guinness Stout Beef & Barley Soup

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The reemergence of a wintery blast of weather inspired to me make soup this past weekend. When it comes to beef I usually make a beef stew with red wine but decided to kick things up a notch by substituting Guinness Stout in honor of St. Patrick’s Day and turning the meal into a brothier soup since that is what is preferred by my fussy eaters.  In addition to my usual soup vegetables, I added some barley for body and peas and red peppers for added color and flavor.  The addition of the beer resulted in a hearty and comforting dish with a depth of flavor that is absent when using wine.

This recipe will make a reappearance in the fall since I am hoping that the weather will soon be turning too warm for hot soups.  In the meantime, for those of you in cooler climates, try this.  I promise that you won’t be disappointed.

GUINNESS STOUT BEEF  & BARLEY SOUP

2 Tablespoons olive oil

1 pound stew beef, cubed into bite sized pieces

1/4 cup dry sherry

2 large onions, chopped

3 cloves garlic, crushed and minced

10 baby red potatoes, cubed

3 large carrots, peeled and sliced into coins

2 bottles Guinness Stout

3 cups beef broth

3/4 cup pearl barley

2 bay leaves

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 red pepper, diced

1/2 cup baby peas

  • Heat the olive oil in a large Dutch oven over medium high heat.  When the oil is shimmering, add the beef and cook, stirring occasionally, until it is seared and brown on all sides.
  • De-glaze the pan with the sherry.  Add the onions, garlic, carrots, and potatoes.  Stir to combine.
  • Add the stout, broth, barley, bay leaves, thyme and salt and pepper.  Stir to combine.
  • Bring to a simmer, reduce heat to low, and cover.  Simmer, stirring occasionally,  for 1 to 1 1/2 hours until the beef is tender and the vegetables can easily be pierced with a fork.
  • Adjust seasonings.  Add the red pepper and peas and cook until heated through.

The soup can be made ahead of time then reheated when ready to serve.  I like to make it the day before I want to serve it so the flavors have time to meld. If possible, add the peas and red pepper right before serving since you don’t want them to over cook and turn mushy.

Meat & Stout Pie w/ Blue Cheese Crust

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Tis the season when everyone is a wee bit Irish so why not celebrate with food?

For me, pot pies are the ultimate in winter comfort food. Chicken and turkey are my usual fillings but since my family eats a lot of beef stew I began playing with making a beef pot pie that was reminiscent of meat pies I’ve enjoyed in Great Britain. And I found success. If a rich beef stew is good, it is even better when encased in a flaky crust. But I didn’t stop there. In honor of Saint Patrick’s Day I adapted this pot pie from Williams Sonoma into an Irish tribute. Both beef and lamb and slow cooked in a rich Guinness Stout broth which infuses the entire meal with flavor. And best of all, it is topped off with a blue cheese crust. Yum.

I’m not going to lie; this is a time consuming dish to make. But you can do as I often do and make this dish is two steps over two days. The filling and dough can be made ahead of time and refrigerated until you are ready to assemble the pot pies and eat them. Simply reheat the filling until it is hot and bubbling then fill the pie dishes and proceed as directed. By doing this, you can easily serve up hot pie pies as a fast weeknight meal.

MEAT & STOUT PIE w/ BLUE CHEESE CRUST

For the meat filling:

3 tablespoons olive oil, divided

2 cups baby portobello mushrooms, quartered

1 cup pearl onions, peeled

2 teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

1 1/2 lb. beef chuck roast, cut into 1-inch cubes

1 pound lamb roast, cut into 1-inch cubes

3/4 cup all-purpose flour

3 garlic cloves, minced

3 tablespoons tomato paste

2 1/2 cups Irish stout, divided

1 cup beef broth

1 cup carrots, cut into chunks

2 cups red potatoes, cut into chunks

2 bay leaves

1 tablespoon fresh thyme, finely minced

One 16-inch round blue cheese pastry

  • Heat 1 tablespoon of olive oil in a large Dutch oven set over medium-high heat.
  • When the oil shimmers, add the mushrooms, onions, 1 teaspoon of the salt and 1 teaspoon of the pepper. Cook, stirring occasionally for 10 to 12 minutes or until the vegetables are lightly browned and softened. Transfer the vegetables to a bowl.
  • Place the flour and remaining salt and pepper in a large bowl.
  • Dredge the beef and lamb in the flour mixture, shaking off the excess.
  • Add 1 tablespoon of the oil to the pot. When the oil is hot add half of the meat and brown on all sides, about 7 minutes. Transfer the meat to a separate bowl.
  • Add 1/4 cup of the Guinness Stout to the pot, stirring to scrape up any brown bits. Pour the liquid into the reserved meat.
  • Repeat the process with the remaining oil, meat and 1/4 cup of stout.
  • Return the pot to medium-high heat and add the garlic and tomato paste. Cook, stirring constantly for 30 seconds.
  • Add the meat, reserved liquid, remaining stout and beef broth the the pot, stirring to scrape up any browned bits.
  • Add the mushrooms, onions, carrots, potatoes, bay leaves and thyme and bring to a boil.
  • Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is very tender, about 3 hours.

For the crust:

2 1/2 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

16 tablespoons cold butter, cut into 1/2 inch pieces

1/3 cup ice water

4 ounces crumbled blue cheese

  • In a food processor, pulse the flour, salt and sugar until blended.
  • Add in the butter pieces and pulse until the mixture resembles a coarse meal; about 10 pulses.
  • Add the water and pulse an additional 2 to 3 times. The dough should be soft and hold together when squeezed but not sticky. If necessary, add additional water, by the tablespoon, until the dough is the right texture.
  • Turn the dough out onto a lightly floured surface and knead with your hands a few times. Shape into a disk, wrap in parchment paper and refrigerate for at least 1 hour.
  • Remove the dough from the refrigerator and allow to sit at room temperature for 5 minutes.
  • Sprinkle the top of the dough with flour and place on a lightly floured sheet of parchment paper. Roll into a rough 12 by 16 inch square.
  • Sprinkle the blue cheese over half of the  dough then fold the other half over the cheese. Roll the dough again until it it is 1/4 to 1/2 inch thick. Refrigerate for 10 minutes.

To assemble the pot pies:

  • Pre heat the oven to 400 degrees.
  • Place 4 2-cup oven proof ramekins on a rimmed baking dish and fill each one with the meat mixture.
  • Using a sharp paring knife and your baking dishes as a guide, cut out 4 circles of dough, adding 1/2 inch to each piece of dough.
  • Place the dough on top of each pot pie, crimping the edges to form a seal.
  • Cut 3 or 4 silts into the top of each pie.
  • Bake at 400 degrees for 25 to 35 minutes or until the tops are browned and flakey.
  • Allow to sit for 15 minutes before serving.

Yields: 4 2-cup pot pies

Beef Gyros

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I’ve always been a huge fan of Greek food. Regardless of the season the tangy Greek flavors of feta cheese, oregano and fresh dill inspire images of sun drenched Greek beaches. And this time of year, when the weather is especially gray and dreary, I find myself longing for a Greek Island getaway. When that isn’t possible, I head to the kitchen and cook up my own Greek feast.

These gyros, adapted from Peanut Butter and Peppers, comes pretty close to channeling the Greek Island experience. Here beef is substituted for the traditional lamb (which is also delicious but sometimes difficult to find). The meat is marinated in a lemon-oregano mixture which ensures that every bite is juicy and flavorful. As a finishing touch the entire gyro is topped with Tzatziki Sauce- the yogurt, dill and cucumber sauce that Greece is famous for.

So here’s to getting your own dose of the Greek Islands. Enjoy!

BEEF GYROS

For the Tzatziki Sauce

1 cup Greek yogurt

1 cup cucumber, diced small

3 tablespoons fresh dill, diced small

1 tablespoon fresh lemon juice

4 cloves garlic, minced

1 dash salt

1 dash pepper

For the gyros:

1 pound beef steak tips, cut into bite size pieces

1 tablespoon garlic, minced

1 tablespoon lemon juice

2 teaspoons red wine vinegar

2 tablespoons olive oil

1 tablespoon dried oregano

¼ teaspoon salt

½ teaspoon freshly ground pepper

4 cups salad greens

2 tomatoes, sliced

¼ cup feta cheese crumbles

4 pita breads

  • To make the tzatziki sauce, place the cucumber and half of the yogurt in the bowl of a food processor and pulse until smooth.
  •  Add mixture to a medium sized bowl and stir in remaining yogurt, the dill, lemon juice, garlic, salt and pepper. Stir well to combine.
  • Add additional salt, if needed  and refrigerate until ready to use.
  • To prepare the gyros, combine the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt and pepper in a small bowl.
  • Add the meat to a zip top bag or bowl, and pour marinade over the beef. Refrigerate for 1 hour up to 4 hours.
  • When you are ready to cook, set grill to medium low heat
  • Place the meat on the grill, (you can place meat on skewers if you prefer) and cook on each side for about 4 minutes or until they are done to your preference.
  • Let the meat rest for 5 minutes.
  • Evenly divide the meat on a pita shell, top with the salad greens, tomatoes, feta cheese and the Tzatziki Sauce.

Serves 4

 

Moroccan Beef Tagine

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I feel like we are in the calm lull between back to school craziness and the madness of the holiday season. The cooler weather has been inspiring my cooking and has me wanting to spend more time in the kitchen putting together satisfying and comforting dishes. And because some of the best dishes are those that take time to make, this is the season to make them.  While the dishes take time to prepare much of the time is spent on the cooking rather than the preparations. And as these dishes cook their aroma fills the house with wonderful scents that give you a hint of the meal that is to come.

I’ve adapted this dish from a Jamie Oliver recipe and like so many of his recipes, it doesn’t disappoint. It is rich, flavorful and thoroughly satisfying. If you don’t have a tagine, or have one but also have a very small European sized oven that can’t accommodate a tagine, make this dish is a heavy, ovenproof Dutch oven. The slow cooked results will be the same. And if you want to make a fancy presentation like I do for company, I transfer the cooked stew into my tangine and serve it at the table.

MOROCCAN BEEF TAGINE

For the spice rub:

 

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

 

1 tablespoon ras el hanout spice mix

 

1 tablespoon ground cumin

 

1 tablespoon ground cinnamon

 

1 tablespoon ground ginger

 

1 tablespoon sweet paprika

For the tagine:

1 pound stew beer

  • To make the spice mix, combine all of the ingredients in a small bowl.
  • Place the beef into a large bowl, sprinkle with the spice mix and use your hands to massage it into the meat.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • When you’re ready to cook, heat the olive oil in a tagine or Dutch oven set over medium-high heat. When the oil shimmers, add the meat and cook, tossing to ensure it is seared on all sides for about 5 minutes.
  • Add the onion and coriander stalks to the pan and cook for an additional 5 minutes.
  • Add the chickpeas, tomatoes and stock to the pot.
  • Bring the mixture to a boil, cover the pot, reduce the heat to low and continue to cook for 1 1/2 hours.
  • Add the squash, prunes and additional stock if the mixture looks too dry. Cover the pot and continue to cook for an additional 1 1/2 hours until the meat is fork tender.

Adjust the seasonings and serve alongside couscous and topped with the slivered almonds.

Serves 4

Cottage Pie w/ Beef & Carrots

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Comfort foods run supreme in my household this time of the year and one of the most satisfying meals when the weather is dark and damp is meat pies. Try as I might, however, I always struggle with making a nice pie crust. My solution is to skip the crust all together and to top the pie with mashed potatoes instead.

This recipe is courtesy of Fine Cooking magazine and is rich, hearty and thoroughly satisfying and is reminiscent of a shepherd’s pie. Because I started with a more tender piece of meat which was then slow cooked, the meat is fork tender while the addition of porcini mushrooms adds even more flavor and texture to the dish. I love the tanginess that the addition of Greek yogurt adds to the mashed potato topping. If you don’t have Greek yogurt you can substitute sour cream or even half-and-half.

So when the weather turns cold, turn on your oven and bake up this hearty dish for dinner. It will warm you inside and out.

COTTAGE PIE w/ BEEF & CARROTS

For the beef stew:

1-3/4 cups low-sodium beef broth

1/2 ounce dried porcini mushrooms

2 tablespoons olive oil

2-1/2 pounds thin-cut steaks, 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle

Kosher salt and freshly ground black pepper

3 medium carrots, peeled and cut into 1/2-inch dice

2 celery stalks, cut into 1/2-inch dice

2 small onions, cut into 1/2-inch dice

1 1/2 teaspoons fresh thyme leaves

2 tablespoons tomato paste

3 tablespoons all-purpose flour

3/4 cup dry white wine

For the topping:

2 pounds russet potatoes, peeled and cut into 1-1/2- to 2-inch chunks

Kosher salt

5 tablespoons unsalted butter (at room temperature, cut into 3 pieces)

1/2 cup Greek yogurt

Freshly ground black pepper

1/2 teaspoon sweet paprika

To make the stew:
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Bring the broth to a simmer over medium-high heat. Add the mushrooms then remove from the pan from the heat, cover, and steep for at least 15 minutes.
  • Meanwhile, heat the oil in a heavy stew pot or shallow 5-quart Dutch oven over medium-high heat.
  • Pat the steaks dry, season lightly with kosher salt and pepper, and put only as many in the pan as will fit without crowding.
  • Sear the steaks, flipping once, until nicely browned, 3 to 4 minutes per side.
  • Set aside on a platter, and repeat with the remaining steaks.
  • Lower the heat to medium and add the carrots, celery, onions, and thyme.
  • Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
  • Stir in the tomato paste, and cook for a few minutes.
  • Add the flour, stirring to blend, and cook for another minute.
  • Add the wine, bring to a simmer, and reduce the heat to low.
  • With a slotted spoon, scoop the mushrooms from the broth and transfer to a cutting board. Coarsely chop the mushrooms and add them to the vegetables. Slowly add the broth, being careful to hold back the last few tablespoons, which may contain grit from the mushrooms.
  • Cut the steaks into 1/2- to 3/4-inch cubes and add to the pot, along with any juices.
  • Cover tightly and transfer to the oven. Cook, stirring once or twice, until the meat is tender, about 1 hour. Season to taste with salt and pepper.
  • Set the stew in a warm place, and increase the oven temperature to 375°F.
To make the potato topping:
  • Place the potatoes in a large saucepan and cover by an inch with cold water. Add 1 teaspoon of kosher salt.
  • Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are easily pierced with a skewer, about 20 minutes.
  • Drain, and return the potatoes to the saucepan. Put the pan over low heat and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
  • Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the  butter with a broad wooden spoon.
  • Once the butter is thoroughly absorbed, add the yogurt and stir vigorously until it is thoroughly blended in.
  • Season to taste with salt and pepper.
Assemble and bake:
  • Lightly coat a shallow 3-quart baking dish with non-stick cooking spray.
  • Spoon the stew into the baking dish.
  • Spread the potatoes on top in an even layer and sprinkle with the paprika.
  • Bake at 375°F until the stew is bubbling around the sides, and the top is lightly browned, 35 to 45 minutes.

Serves 8

Cambodian Noodle Soup

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With the exception of my travels through the Balkans, I have yet to visit any metropolitan area where I didn’t stumble upon a pho shop.  With their steaming bowls of noodles, broth, and an endless variety of add-ins, these Thai noodle soup shops have a cult like following that make them both universal and hard not to like.  In grad school my favorite lunch was a steaming bowl of pho from the student union.  The options were endless so I could eat there every day without repeating the same bowl of soup twice.

I had never made pho before but decided to give it a try when my craving for the hot broth covered noodles got the best of me.  In browsing through recipe options I came across one in The Splendid Table’s How to Eat Supper. (For those of you who aren’t familiar with it, The Splendid Table is my favorite radio program on NPR.  I can even stream their broadcasts online meaning I can get my Lynn Rossetto Kasper fix while living overseas).  I was set to give the pho recipe a try then I turned the page and saw the Cambodian twist on the soup which sounded even more intriguing.  Unable to decide which version to make, I combined the best elements of both recipes to form what I present here.  You can also add or substitute ingredients as your palate or pantry dictates.

The verdict?  This soup is delicious but a lot more work than popping into your local pho shop. But if you don’t have one in close proximity to you, make this soup.  You won’t be disappointed.

CAMBODIAN NOODLE SOUP

For the broth:

1 medium onion, thinly sliced

5 large garlic cloves, thinly sliced

1 two inch piece fresh ginger, thinly sliced

6 whole cloves

1 star anise

Freshly ground black pepper

7 cups chicken broth

2 tablespoons sugar

2 teaspoons Asian fish sauce

For the soup:

8 ounces linguine-style rice noodles

6 ounces thinly sliced top round steak

1 1/2 cups winter squash, diced

1 cup unsweetened pineapple chunks

1 medium tomato, diced

For the table salad:

10 sprigs fresh cilantro

8 sprigs Thai or other fresh basil

8 mint sprigs

Generous handful bean sprouts

2 Serrano chiles, thinly sliced

1 large lime, cut into wedges

Add-in sauces:

Asian hot sauce

Hoisin sauce

  • Place a rack 4 to 6 inches from the broiler and then pre-heat the oven.
  • Line a rimmed baking sheet with foil and evenly distribute the onion, garlic, ginger, cloves, star anise, and five grinds of black pepper over the baking sheet.
  • Broil for 5-6 minutes until the spices are fragrant and the onions begin to brown.  Scrape the mixture into a large soup pot.
  • Add the broth, sugar, fish sauce, and squash to the pot.  Cover the pot tightly and bring the entire mixture to a simmer.  Cook for 20 minutes or until the squash is tender.
  • Meanwhile, place the noodles in a large pan and cover with very hot tap water.  Allow to soak for 20 minutes or until the noodles are tender.  Drain, rinse with cold water, then divide evenly between two large soup bowls.
  • Thinly slice the steak into bite sized pieces.  (Hint:  For easier slicing, place the steak in the freezer before you begin making the soup.  Allow it to sit for 20 minutes then remove it from the freezer and slice).  Evenly divide the meat between the two soup bowls.  The hot broth will cook it to a medium-rare
  • Arrange the table salad ingredients on a medium-sized platter and place on the table.
  • When the squash is tender, add the pineapple and tomatoes to the broth and stir well to combine.  Cook for 1 minute to allow the broth to return to a simmer.
  • Ladle the broth over the noodles and meat and serve immediately topped with the table salad and sauces of your choice.

Serves 2

Vietnamese Beef w/ Black Pepper & Citrus

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Like so many of the best recipes, this one has been adapted from its original form.  Originally published in Fine Cooking magazine, it was adapted by the Noble Pig food blog and the I made my own alternations to make it my own.  I like to think this recipe, like others before it, just keeps getting better with age.  And even if I must say so myself, this recipe is good.  As is the case with my favorite recipes, this one cooks up quickly.  Because it cooks fast and you don’t want to overcook the meat, make sure you have all of the ingredients prepped before you begin cooking.  I served this over jasmine rice which I started cooking before I began prepping the other ingredients.  The result?  A perfectly timed meal that goes from panty to table in less than 30 minutes.

VIETNAMESE BEEF w/ BLACK PEPPER & CITRUS

2 tablespoons low sodium soy sauce

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 1/2 tablespoons light brown sugar

1 tablespoon fish sauce

6 cloves garlic, minced

1″ piece fresh ginger, finely grated

3 tablespoons peanut oil, divided

Salt & freshly ground black pepper

1 1/2 pounds rib eye steak, cut into 3/4 inch pieces

3 tablespoons chopped, salted peanuts

2 scallions, finely sliced

  • In a small bowl, combine the soy sauce, lime juice, orange juice, sugar, and fish sauce, stirring until the sugar dissolves.  Set aside.
  • In another small bowl, stir together the garlic, ginger, 1 1/2 teaspoons of the oil and 1 1/2 teaspoons of the black pepper.  Set aside.
  • Generously season the beef with salt and pepper.
  • In a 12 inch skillet, heat 1 1/2 teaspoons of the oil until it shimmers.  Swirl it to coat the pan then add half of the beef in a single layer.
  • Cook the beef, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side.
  • Remove the cooked beef to a bowl and add 1 1/2 teaspoons of oil to the pan.  When the oil shimmers, repeat the cooking process with the remainder of the beef.
  • Put the remaining 1 1/2 tablespoons of oil in the skill and heat until shimmering hot.  Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds.
  • Return the beef and any of the accumulated juices to the pan and stir to combine.
  • Add the soy sauce mixture and cook, stirring constantly, until the beef is coated and the sauce thickens slightly, 2 to 3 minutes.
  • Serve immediately sprinkled with the peanuts and scallions.

Serves 4

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