guinness® irish stew

Ingredients

• Servings: 10
• 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 pinches salt and ground black pepper, or to taste
• 2 pinches cayenne pepper
• 1/4 cup vegetable oil
• 2 yellow onions, chopped
• 4 cloves garlic, crushed
• 1/4 cup tomato paste
• 1 teaspoon water, or as needed
• 3 cups irish (such as guinness®), divided
• 2 sprigs fresh thyme
• 4 large potatoes, chopped
• 2 cups chopped carrot
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 35 mins


• toss beef cubes with 2 tablespoons vegetable oil in a bowl.
• whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. dredge beef cubes through flour mixture until evenly coated.
• heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. transfer browned beef to a dutch oven or heavy-bottomed pot.
• cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
• stir tomato paste with enough water to partially dilute; pour into onion mixture. stir to blend. reduce heat to medium, cover dutch oven, and simmer for 5 minutes.
• pour half the irish into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer entire mixture to the browned beef. pour remaining half of irish into beef mixture; add thyme.
• cover dutch oven, reduce heat to low, and simmer for 2 hours. add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. adjust salt as needed; garnish with parsley.

grandma flo's shipwreck

Ingredients

• Servings: 4
• 4 potatoes, peeled and sliced
• 1 pound ground beef
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 onion, thinly sliced
• 1 (15 ounce) can kidney beans, drained
• 1 (10.75 ounce) can condensed tomato soup

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 2 quart casserole dish.
• arrange potatoes in the bottom of the casserole dish. crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper. spread onions over meat, and then beans. pour undiluted soup over everything. sprinkle with remaining 1/2 teaspoon salt. cover.
• bake for 30 minutes. remove cover, and continue baking for 1 hour.

barbecued beef

Ingredients

• Servings: 12
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 2 tablespoons prepared dijon-style mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
• place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
• remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.

spaghetti bolognese

Ingredients

• Servings: 6
• 2 pounds lean ground beef
• 1 large onion, diced
• 1 large portobello mushroom, diced, or more to taste
• 2 (14.5 ounce) cans petite diced tomatoes
• 3 (10 ounce) cans condensed tomato soup
• 1/2 cup worcestershire sauce
• 1 1/2 tablespoons garlic and herb seasoning blend (such as mrs. dash®)
• 1 tablespoon lemon juice
• 1 tablespoon minced garlic
• 1/4 cup chili powder (optional)
• 3 tablespoons seasoning (optional)
• 1/2 teaspoon dried basil
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) package spaghetti
• 1 1/2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. drain excess grease from meat mixture. add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
• add the worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. reduce heat to low and allow the mixture to simmer for 30 minutes.
• bring a large pot of lightly salted water to a rolling boil. add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. drain. top with the bolognese sauce to serve.

barbecued beef

Ingredients

• Servings: 12
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 2 tablespoons prepared dijon-style mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
• place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
• remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.

basic beef stock

Ingredients

• Servings: 8
• 6 pounds beef soup bones
• 1 large onion
• 3 large carrots
• 1/2 cup water
• 2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 1 medium potato
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 45 mins

Ready Time: 6 hrs 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• trim root end off onion. slice or quarter the onion, peel and all. scrub carrots and chop into 1-inch chunks. in a large shallow roasting pan, place soup bones, onion, and carrots. bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
• drain off fat. place the browned bones, onion, and carrots in a large soup pot or dutch oven. pour 1/2 cup water into the roasting pan and rinse. pour this liquid into soup pot.
• scrub the potato and chop it into chunks, peel and all. chop the celery stalks into thirds. add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. pour in the 12 cups of water.
• bring mixture to a boil. reduce heat. cover and simmer for 5 hours. strain stock. discard meat, vegetables, and seasonings.
• to clarify stock for clear soup: in order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg , and 1 crushed eggshell. add to strained stock. bring to a boil. remove from heat, and let stand 5 minutes. strain again through a sieve lined with cheesecloth.

foolproof rib roast

Ingredients

• Servings: 6
• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• allow roast to stand at room temperature for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
• roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.