Tuesday, March 10, 2020

Tuesday:Irish Stew and Chilly Weather

Good morning and the best Tuesday to you.
 I've got my coffee and getting my day started.
What are your plans for today? Let me know in the comments.

Right now it's not even above freezing here with no hope to warm up until tomorrow.
I figure with St Patrick's Day next week why not get into the spirit of things and make something warm to take the chill off too.

Maybe your not Irish or perhaps don't celebrate St Patrick's Day but who doesn't like a hot stew with dumplings to warm up with and savor!

     Here's my hearty recipe to give a try:

-1 tablespoon vegetable or olive oil
    -2 pounds beef chuck roast, cut into pieces (or you can make without meat. Still just as tasty)
   - salt to suite you
    -black pepper to suite you
    -2 tablespoons flour
    -1 tablespoon butter
    -1 onion, diced
    -3 garlic cloves, minced
    -4 yukon gold potatoes, chopped in cubes or larger if like
    -2 carrots, peel and slice
    -3 tablespoons tomato paste
    -1 can of 8 ounces beer
    -4 cups beef stock

Herb dumplings
    -1 1/2 cups all-purpose flour
    -2 teaspoons baking powder
    -½ teaspoon dried parsley
    -½ teaspoon dried rosemary and thyme
    -1/2 teaspoon salt
    -1 large eggs, lightly beaten
    -1/2 cup buttermilk

How to Make

    Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
    Put the beef in the pot and brown until each side is browned, aproximately 1 to 2 minutes per side.  Remove and drain the meat pieces and set aside.

    In the pot, toss in the butter, onions and garlic. Stir cook for 5 minutes, until softened.

    Stir in the potatoes and carrots with salt and pepper. Cook for another 5 minutes. Stir in the tomato paste and make sure everything is coated. 

Cook for another 5 to 10 minutes, being sure to stir often so the tomato paste doesn’t burn on the bottom. Put the beef back to the pot.

    Add the beer and stir.  Add the beef stock. Add  your thyme or rosemary. Bring to a boil, then reduce it to a simmer. Cover and cook for 30 to 60 minutes, until your beef is very tender. You can simmer longer just make sure it's covered with a lid.

    Whisk together the flour, baking powder, herbs and salt in a large bowl. Add the milk and the eggs, then stir into the flour until mixed well. 

Let this set for 10 minutes.

    Once the beef is tender, go ahead and uncover the soup and add spoonfuls of the dumpling dough directly on top the broth. 

 Cover the entire top of the stew. Let everything cook at a slow bowl for 10 to 15 minutes. You want to make sure your dumplings are done,
In aproximately 10 minutes flip the dumplings over and cook for another 5 to 10 minutes.
    Serve the stew immediately with chopped parsley or rosemary, or both!
 Enjoy! And I'd love to hear if you try this recipe!


#Tuesday #IrishStew #BeefStew #recipe 

Ride Into the Weekend With Gusto

Happy Friday everyone! Had a bit of fun this morning playing with a part of the video from Dorito lol It was a bit of fun and spea...