Beef Stew with Beer and Paprika

Ok this is a must try from the Pioneer Woman. Like seriously if you don't have all the ingredients go to the store now and by them! You will not be sorry! I love stew. I mean its yummy so who wouldn't but man oh man this stew is amazing! like I can't even find words to describe its yumminess and definitely get a yummy fresh crusty bread to dip into it! Its like heavan....

FYI I follow all her recipes as written :)

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• ½ teaspoons Paprika
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• 1-½ teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Posted by Ree on January 8 2011

Chili Cheese Potato Bake

Ok so I suck again and forgot to take pics and we already ate the whole pan so if you want to check this out go to Lynn's Kitchen Adventures to see what its suppose to look like but I think you'll get the general idea. This was actually very yummy, super easy, and very budget friendly. You could also fix it many ways as well! I just followed the recipe as is and am very happy with the turn out. It was like eating a yummy baked potato.

Ingredients:

• 4-6 cups of leftover chili ( any chili will work here)
• frozen shredded hash browns , I do not really measure this but it is about 3-4 cups
• 1 cup shredded cheddar cheese 

Directions:

1. Spread Chili into a 9×11 or 9×13 pan.
2. Spread hash browns over chili. Then sprinkle cheese over potatoes.
3. Bake uncovered at 375 for 40-50 minutes or until done.
4. Serve and enjoy!

Roast Potatoes

Ingredients

• 2 pounds red potatoes, cut into quarters
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

**I made these as part of our Christmas dinner and of course they're super easy and came out super yummy!** 

Potato Pizza Pie

• 4 – 5  cups sliced peeled potatoes
• 1 can (11 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 1 pound ground beef
• 1 medium onion, chopped
• 1 ½ cups pizza sauce ( you could also use a store bought jar of spaghetti sauce or homemade sauce)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Place potatoes in a greased 13-in. x 9-in. baking dish. Combine soup and milk and pour over potatoes.

In a large skillet, cook beef and onion over medium heat until no longer pink and drain. Spread over soup mixture. Pour pizza sauce over top.

Cover and bake at 350° for 60-70 minutes or until the potatoes are tender. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted

**this was actually rather tasty and we just may make it again :)**

Irish Beef Stew

Irish Beef Stew Recipe

I took this pic off the website because I cut my potatoes too small so my stew didn't look like this but it was still soooooo yummy. This is definitely something we will have again!

Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• 1 cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

 

Directions:

 

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

 

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

 

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

 

Serves 4 to 6.

 

Our Valentine's Day Meal

We didn't go out to a fancy Italian restuarant or any restuarant for that matter. We decided to stay in this Valentine's, so I made us dinner. It turned out amazing thanks to wonderful recipes I found online (and that my friend suggested). Here are the recipes for our amazing dinner! They are super simple and sometimes simple is the best! The hubby loved loved loved the dinner so that is always a plus!

Beer Bread

Ingredients:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter

Directions:

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Crock Pot Roast

Ingredients:

• 1 beef roast, any kind
• 1 (1 1/4 ounce) package brown gravy mix, dry
• 1 (1 1/4 ounce) package dried Italian salad dressing mix
• 1 (1 1/4 ounce) package ranch dressing mix, dry
• 1/2 cup water

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

For dessert I made these M & M bars and although they're good, they're not as good as the reviews said they were. I was a bit disappointed with them but the hubby said they were yummo! I prob won't make these again (look for the carmel bar recipe so much better)

M & M Dream Bars

Ingredients:

• 2 cups oatmeal
• 1 cup firmly packed brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup melted butter
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1/2 cup peanut butter
• 1 cup M&Ms
• 1 cup chocolate chips

Directions:

1. Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan (I line the pan with non-stick foil.).

2. Bake 12 minutes at 375°F.

3. Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.

4. Bake 20 minutes, or until golden brown. Cool completely before cutting.

Oven Tri Tip With Rosemary-Garlic Vegetables

Ok so I didn't make this but I definitely did eat it! We had dinner at a friends house and this is what she served!

Oven Tri Tip With Rosemary-Garlic Vegetables

Ingredients

2 lbs tri-tip roast
1-2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or yellow bell peppers or green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

Directions

1 Combine rosemary, garlic, salt and pepper to form a paste.

2 Spread half of herb paste evenly over roast.

3 Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.

4 Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).

5 Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.

6 Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.

Cheesy Potatoes

Cheesy Potatoes

• 2 1bs. frozen hash browns, thawed
• 1 tsp. salt
• 1/2 cup melted butter
• 1/2 tsp. pepper
• 1 can cream of chicken soup
• 2 c. sour cream
• 2 c. grated cheddar cheese
• 1/2 c. cooked bacon pieces

Mix all ingredients, setting aside 1/2 cup of cheddar cheese. Put in 9x13 pan sprinkle with remaining cheese. Bake 40-60 minutes at 350 degrees.

This is a really good side dish. I usually make this for potlucks and such. I'm making it this weekend for our bar-b-que.