Tuesday, March 06, 2007

AND THE WINNER IS...
Chad Amberg, who responded to our request last week for St. Patrick's Day recipes. We've included his recipe below (and Chad, please call Teresa Farney at 636-0271 so we can help you claim your prize).

If you'd like to win a cookbook, here's what you need to do: Go to the comment section below and share your favorite egg recipe with us -- because spring is almost here! Then next Wednesday, check the blog again and/or "Briefly/On The Side" in our Food section to see who our next winner is.

Irish Beef Stew
1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
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

1. Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, 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 meet 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.
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. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

3 comments:

cebug said...

This is my favorite make-the-night-before egg casserole recipe. It would provide good fuel for your Easter morning egg hunt. Most breakfast casseroles I see include sausage, but not this one. Consequently, I think it is a little less heavy & seems a bit more gourmet. The blend of spices is nice, too.

The recipe is as follows:

10 slices white bread, buttered
8 eggs
2 to 3 cups shredded Cheddar
2 to 3 cups shredded Monterrey Jack
4 cups milk
1 tsp worcestershire sauce
1 tsp brown sugar
1 tsp dry mustard
1/2 tsp garlic or onion powder
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp cayenne
pinch of salt

1. Butter the bread & cut into cubes

2. Layer as follows in a 9x13 pan: 1/2 the bread cubes, 1/2 each kind of cheese, remaining bread, remaining cheese.

3. Beat eggs & seasonings together

4. Add milk to egg mixture, blend well.

5. Pour the egg mixture over the bread.

6. Refrigerate overnight.

7. Bake for 1 hour at 350.

cebug said...

p.s. my contact info, if I am the fortunate person who wins a cookbook for the egg casserole recipe, is cebug@pcibroadband.com.
Carrie

Elise said...

The Irish beef stew recipe you've posted is actually my recipe, which has been posted on my site for years:

http://www.elise.com/recipes/archives/001414irish_beef_stew.php

~Elise
Simply Recipes