Main Dish/Casserole

Beef Stew

~ lindy

 

This is a Basic Beef Stew recipe we made at our St.Patrick’s Day Dinner, along with Reuben Sandwich.

 

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*This is partially a Crock-Pot Style Beef Stew.  I like to Braise the beef Stew pieces to bring out more flavor but you can combine all the ingredients in the Crock-Pot and slow cook for easy fixing.

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Beef Stew

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*2 pounds Beef Stew Meat Super Trim or trim off extra fat, braise  for extra flavor
*2 tablespoons extra Light Olive Oil, or Butter, sautéing meat
*1/2 teaspoon fresh ground Black Pepper
*1 teaspoon Sea Salt
*4 large Carrots,Chopped
*4 Celery Sticks, Chopped
*4 Coves Garlic, minced or pressed
*1/2 cup minced onions
*1/3 cup Tomato paste or 1 can 14 ounce Diced Tomatoes, puréed
*2 cans 14.5 ounce Beef Broth (50 percent less sodium), more if needed
*12 ounces Coca Cola
*1/8 teaspoon Red Pepper Flakes, optional
*1/2 cup Quaker Quick Barley
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In a heated seasoned cast iron skillet with olive oil on medium heat.  Add stew beef seasoned with pepper and salt, braise or brown the stew beef on all sides if possible and add to a crock-pot with liner.  Add the remaining ingredients except for the Quick Barley and add the last 1-2 hours of cooking, cook the beef stew on high for about 4-6 hours or on low for 8 hours or until beef is very tender.
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Optional:  I also boil the potatoes and carrots until barely tender and add the last two hours of cooking.
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Enjoy!

 

Lindy

Reuben Millet Sandwich

~ lindy

  

 

I wanted to share some of the recipes from our St. Patrick’s Day Dinner below will be links to more recipes from our dinner that I will be posting in the next week.  These recipes can be made for any occasion.

Reuben Millet Sandwich

*3 Pounds Corned Beef Brisket with season packet, rinsed (fresh or frozen, frozen will just take longer to cook)
*4 stalks  Celery, chopped
*3 Carrots, chopped
*2 Onions, chopped
*1 large Bay leaf or 2 medium
*1 tablespoon Black Peppercorns
*12 ounces Apple Beer
*25.4 ounces Sparkling Apple Cider or Apple Beer
*1 can of Sauerkraut, warmed season as desired
* 1 loaf of Millet bread, slice in thickness desired, (Rye Bread if desired)
* Butter or Olive Oil (for toasting or grilling the bread)
*Swiss Cheese slices or cheese desired
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This corned beef brisket recipe I like to make the night before and slice the brisket the next day and reheat in the crock pot on warm until ready to eat.
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In a crock pot (with liner for easy clean-up) add the celery, carrots and onions.  Then place rinsed Corned Beef Brisket on the mirepoix/vegetables , pour over the Apple beer and sparkling apple cider add bay leaf/leaves, black peppercorns around the sides of the brisket.  Top the brisket with the seasonings from the packet that comes with the brisket.
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Cook for 6-8 hours on high if brisket is frozen and 8-9 hours on low for fresh brisket.  (You want the brisket very tender so cook as long as needed.)
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After the brisket is cooked, allow cooling and slice or refrigerate overnight in slow cooker liner with vegetables.  (this allows for thin slicing of the corned beef and helps marinate more of
the flavors.
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To make the sandwich is like making a grilled cheese sandwich:  Butter one side of each bread slice, buttered side down on a heated griddle on medium heat and toast bread.  Top
bread slices with Swiss cheese, corned beef slices and sauerkraut, making a hot toasted sandwich.
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Enjoy!

 

Lindy