Archive for May 4th, 2012

May 4, 2012

Guiness Braised Beef Stew

Perfect thick and hearty stew! Serve with toasted sour dough or Irish soda bread. I’m still trying to finish off the other 5 bottles of Guinness left over from this recipe. Probably not a bad thing….

Adapted from My Recipes.


  • 1/4 cup corn starch
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 5 cups chopped onion (about 3 onions) $
  • 2 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 1 (11.2-ounce) bottle Guinness Stout $
  • 1 tablespoon raisins
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 0.5 lb carrot, cubed
  • 0.5 lb parsnip, sliced diagonally
  • 0.5 lb turnip, cubed
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in starch or flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
  2. Add 4 cups of onion to pan; cook 5 minutes or until tender, stirring occasionally.
  3. Stir in tomato paste; cook 1 minute, stirring frequently.
  4. Stir in broth and beer, scraping pan to loosen browned bits.
  5. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring occasionally. Stew should have small, infrequent bubbles.
  6. Uncover and bring to a boil. Add carrots. Reduce to low.  Cook 1 hour, stirring occasionally.
  7. Add 1 cup of reserved onions, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Salt to taste. Sprinkle with parsley before serving.

NOTES: I feel the flavor of the parsnips is rather overpowering. In the future I might reduce the parsnips by half to 1/4th lb, and use rutebega or celery root instead. Also, the turnips also didn’t do much for me. They don’t bring much to the stew in terms of texture or flavor. I might just substitute with potatoes in the future.

May 4, 2012

Chipotle Mashed Sweet Potatoes

Adapted from my hero, Alton Brown.


  • 2 sweet potatoes
  • 2 tbs butter
  • 1 whole pepper from a can of chipotle peppers in adobo sauce
  • 1 tsp adobo sauce from the can
  • ~1 cup milk or cream
  • salt
  • 1 tsp+ dried chives (if using fresh, use 2 tsp)
  • 1/4 cup+ grated Parmesan


  1. Dice sweet potato uniformly into 1 inch cubes. Place in a microwave safe bowl. Cover with wet paper towels. Microwave for 6+ minutes or until fork tender.
  2. In a large mixing bowl, add potatoes, minced pepper, adobo sauce, and butter. Add milk bit by bit as you mash, adding more until you reach the consistency of mash potato that you prefer.
  3. Fold in cheese and chives. Salt to taste.

Note: for some reason the potatoes I bought today had white flesh, not orange like your typical sweet potato o_O… had the texture of sweet potato, but it wasn’t nearly as pretty.

Served with sautéed spinach and pan seared scallops:

For a How-To on scallops, feel free to review my previous post!