While the title of this recipe might lead you to believe that only Guinness will do, I have found that just about any hearty stout does the trick and even add a few extra subtle flavor notes. This stew delivers, again and again. Slow Cooked Guiness Beef Stew By Holly Rodricks Feeds 6-8 (Depending on how hungry) Ingredients: 2 lbs. Stew Beef (or venison for all you hunters out there) 2 tbsp. Flour (Optional, but it really helps to sear in the flavor) 1 tbsp. Oil 1 tsp. Salt, plus more to taste 1/2 tsp. Pepper 1/4 tsp. Cayenne Pepper 3-4 tbsp. Bacon Grease 1 can/cup Tomato Sauce or pureed Whole Canned Tomatoes 2 Onions, chopped into large chunks 4-6 cloves Garlic, roughly chopped 1 1/2 cups Guinness or other Stout Beer 7 medium Carrots, sliced into thick rounds 5 medium Potatoes, cut into large chunks 1 tsp. Worcestershire Sauce 1 tsp. dried Thyme or 3-4 sprigs Fresh Thyme 2 Bay Leaves pinch of All Spice or Ground Cloves Instructions: In a small bowl, mix Flour, Salt, Pepper, and Cayenne. Toss Stew Meat in large bowl with Oil. Sprinkle Flour mixture over meat and mix with hands until evenly coated. In a large skillet or frying pan over medium-high heat, melt Bacon Grease and brown Meat on all side, approximately 1-2 minutes per side. Add Onions, Garlic, and Tomato Sauce/Puree. Reduce heat to medium-low. Cover and cook for 5 minutes, stirring once or twice. Transfer Meat mixture into dutch oven or crock pot. Return skillet to stove and increase heat to high. Pour approximately 1/4 – 1/2 cup Beer into pan and swirl around until caramelized Meat juices lift off from bottom of pan. Pour Beer drippings into pot. Add remaining Beer, Carrots, Potatoes, Worcestershire Sauce, Thyme, Bay Leaves, and Allspice/Cloves and mix. Cook on low for 4-6 hours or until meat falls apart when pierced with a fork. Serve hot with fresh bread.
Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it! Summer Goulash with Heirloom Tomatoes By Holly Rodricks Makes 4-6 servings. Ingredients: 1 lb. Ground Beef 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly 3-4 cloves Garlic, minced Pinch of Baking Soda 8-10 leaves of Basil, thinly sliced Salt & Pepper to taste 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.) Freshly grated Parmesan Instructions: Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside. Use oil from Beef remaining in pan to sauté Onions until translucent and soft. Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic. Add Tomatoes and Beef, and allow to simmer for 10 minutes. Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half. While liquid is reducing, cook pasta in salted water, and drain when cooked. Add pasta to skillet with all other ingredients. Mix thoroughly to combine. Serve hot, garnished with fresh Parmesan. *The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.