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Featured Main Dishes Recipes

Jason’s Guinness Stew

TemperatureVarious Stove Top TemperaturesTimeAbout 3 Hours

Jason's Guinness Stew from www.jasonscooking.com

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My friends Lisa and Melissa went to Ireland with me to celebrate my 30th birthday! If you ever get the chance to go to Ireland – take it. We rented a car and did a tour of the southern part of the Emerald Isle. That trip included 10 of the most memorable days of my life and I would absolutely go back in a heartbeat.

One of the greatest things about Ireland was the food – specifically the brown bread, Kerry Gold Butter, and Irish Stew. The most surprising thing about it was that most of the bars in Ireland serve brown bread and Guinness Stew and it’s delicious in all of them! Being an avid cook, I decided to try my hand about both the stew and the brown bread.

I started with this recipe from Cooking Light but decided that I wasn’t a fan of turnips and parsnips. They’re fine – kind of cinnamoney – but not my cup of tea. I substituted those veggies for potatoes and came up with this version of Guinness Stew that will keep you warm on a winter evening. Give it a shot and let me know what you think in the comments!

The RecipeRecipe
Jason's Guinness Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stew
Serves: 6 - 8 Servings
Ingredients
  • 3 Tbs Vegetable Oil
  • 2 lb Boneless Beef Chuck Roast, Cut into 1” Cubes
  • ¼ Cup All Purpose Flour
  • 1 tsp Salt*
  • 1 tsp Pepper*
  • 2 Large Onions, Chopped
  • 4 Cloves Garlic, Finely Chopped
  • 1 Tbs Tomato Paste
  • 4 Cups (32 fl oz) Beef Stock
  • 1 Bottle Guinness Stout
  • 2 ½ lb White Potatoes, Peeled and Cut into 1” Chunks
  • 8 oz Carrots, Cut into 1” Chunks
  • Dried Parsley for Serving

You’ll need more pinches of salt and grinds of pepper to season the onions and at the end.
Instructions
  1. Heat half of the vegetable oil in a large pot over medium high heat.
  2. In a large bowl, toss the flour, salt, pepper and cubed beef together so that all of chunks get some flour and some seasoning.
  3. Once the oil has heated up, add half of the beef to the pot and cook for about 2 ½ minutes, stir the beef and cook for an additional 2 ½ minutes to brown all sides. Remove the beef with a slotted spoon and repeat with the remaining oil and beef.
  4. After removing the second batch of beef, add all of the onion to the pan (add more oil if needed) and season with a pinch of salt and a few grinds of pepper and stir everything around. After about a minute, add the garlic and cook until the onions are translucent (about 4 or 5 minutes).
  5. Add the tomato paste, beef stock and beer, scraping the bottom of the pot to get the browned bits into the stew.
  6. Return the meat to the pot and bring to a boil. Once the stew is boiling, cover, reduce heat to medium low and simmer for 1 hour, stirring every 15 minutes.
  7. After an hour of simmering, uncover the pot, increase the heat to medium high and bring it back to a boil. Let your stew boil uncovered for about 45 minutes or until the liquid is reduced by ⅓.
  8. Add the potatoes and carrots, reduce the heat to medium, cover and cook until the potatoes and carrots have softened, about 30 minutes.
  9. Taste, add more salt and pepper if needed (you probably will) and serve with a sprinkling of parsley.
Tips and TricksTips and Tricks

If you’d like to make this the day before, check out the freezer tip below. Instead of cooling and freezing, before the veggie step, cool and store in the refrigerator for up to 2 days.

Feed the FreezerFeed the Freezer

If you’d like to freeze the stew, stop cooking before you add the carrots and potatoes, cool completely, and freeze. When you’re ready to enjoy some stew, bring it to a boil, add the carrots and potatoes, and cook on medium for about 30 minutes until the veggies have softened.

Fun FactsFun Facts

You can get Irish Butter at the grocery store. Look for Kerrygold Butter on the top shelf of the butter section for your bread-topping needs. That’s right…there’s a top-shelf butter!

Categories
Featured Jason's Favorites Main Dishes Recipes

Healthy Flank Steak Fajitas

TemperatureHigh BroilTime10 mins

Healthy Flank Steak Fajitas from www.jasonscooking.com

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It’s Taco Tuesday at Jason’s Cooking! And while I know that tacos and fajitas aren’t the same thing, they’re pretty darn close so these quick and healthy flank steak fajitas are on the menu today. I made these for the first time a couple of weeks ago for the blog and they were absolutely delicious. The only thing that didn’t turn out on the first batch was the picture so I had to make them again last night – oh darn!

These fajitas were slightly adapted from a Weight Watchers recipe. I have made quite a few WW recipes in my day and I have to say that they’re all really good. No one is paying me to say that, I just really like the recipes that they come up with. These fajitas have a minimal amount of oil, are packed with veggies and only take about 20 minutes to make, making them the perfect healthy weeknight dinner.

The RecipeRecipe
Healthy Flank Steak Fajitas
 
Prep time
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Author:
Recipe type: Main
Serves: 4 servings
Ingredients
For the Spice Rub
  • 1 ½ tsp Ground Cumin
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Kosher Salt
  • 1 tsp Chili Powder
  • ½ tsp paprika
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Freshly Cracked Black Pepper

For the Fajitas
  • 1 lb Flank Steak
  • 1 Tbs Vegetable Oil, Divided
  • 1 Bell Pepper, Thinly Sliced
  • 1 Zucchini, Sliced into Sticks
  • 1 Large Onion, Thinly Sliced
  • Salt and Pepper
  • 8 Tortillas
  • Shredded Cheddar Cheese, Shredded Lettuce, Sour Cream and Salsa for serving
Instructions
  1. Preheat the broiler to high and position a rack close to the flame.
  2. Mix all of the ingredients for the spice rub together in a small bowl.
  3. Rub 1 tsp vegetable oil on the flank steak and season the steak with a generous amount of the rub. You probably won’t use all of the rub so save it for the next time you make this dish.
  4. In a large bowl, toss the pepper, zucchini, and onion with the remaining vegetable oil and season with salt and pepper.
  5. Spray a half sheet pan with non-stick cooking spray and spread the vegetables all over the pan. Place the steak on top of the veggies and broil for 5 minutes. Flip the steak and then broil for another 5 minutes or until an instant-read thermometer registers 135°.
  6. Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes. Stir the vegetables around and return to the oven for an additional 5 minutes to finish cooking.
  7. Slice the steak very thinly against the grain and serve with tortillas, cheese, lettuce, sour cream and salsa!
Tips and TricksTips and Tricks

Not a fan of zucchini? Only have red onions on hand? The great thing about this recipe is that you can switch the veggies for whatever veggies you like. Give it a shot!

Feed the FreezerFeed the Freezer

While the cooked veggies won’t do great in the freezer, the cooked fajita meat will. Portion leftover fajita meat into small zip-top bags for a quick grab-and-go taco.

Fun FactsFun Facts

In Mexico, Tacos are almost exclusively made with soft flour tortillas. The crispy corn taco shell is an American invention.

Categories
Featured Main Dishes

Steak & Muenster Sandwich

TemperatureHigh HeatTime20 mins

091614_mains_steaksandwich

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Who doesn’t love steak? Well, I guess non-meat eaters. But for everyone else, steak is a popular favorite. When preparing and eating steak, most probably think of a nice filet or strip grilled to perfection. However, there are many other ways to prepare steak. I am a big fan of the steak sandwich. I’m actually a big fan of all sandwiches but this post is about a particular steak sandwich that combines three of my favorite ingredients: steak, muenster cheese, and bread!

If you’ve seen our previous blog post, Steak in a Cast Iron Skillet, cooking steak in a cast iron skillet is a quick and easy way to prepare steak, especially if you don’t feel like firing up the grill. When cooked this way, you get a great sear on the steak and it’s the perfect method for this sandwich.

Bonus: You only need one steak for 4 sandwiches so this is a great way to save money and still have steak night!

The RecipeRecipe

Steak & Muenster Sandwich
 
Prep time
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Author:
Recipe type: Mains
Serves: 4
Ingredients
  • 12 oz Strip or Filet Steak
  • 4 Slices Muenster Cheese
  • 4 Wheat Kaiser Buns (or your favorite bread)
  • Mayonnaise
  • Lettuce
Instructions
  1. Season steak liberally with salt and pepper on both sides.
  2. Let the meat come to room temperature.
  3. Put about a tablespoon of oil in the cast iron skillet and spread it all over the bottom of the pan with a paper towel.
  4. Heat the cast iron skillet on medium-high to high heat.
  5. When the skillet is hot, put the steak in the pan and cook for 4 minutes/side for medium-rare, 4.5 minutes/side for medium and 5 minutes/side for medium well. Walk away from the cooking meat and only flip the steak one time!
  6. Let steak rest on a cutting board for 5 to 10 minutes before cutting. If you were just put into a skillet, you'd want a rest too when you got out.
  7. Slice steak into thin strips.
  8. Cut the rolls in halve and spread mayonnaise on each side.
  9. Place a slice of muenster cheese onto each roll and top with a quarter of the sliced steak.
  10. Add lettuce and enjoy!

Tips and TricksTips and Tricks

Because you only need one steak and most steaks come in a 2 pack, you can either freeze the second one or get the supermarket to split the package.  They’ll happily open the package and reseal it with just the one cut that you want.

Feed the FreezerFeed the Freezer

Freeze raw steak in a zip-top bag for up to 6 months.  When ready to cook, thaw in the refrigerator over night or under cold water for about an hour, season and let it come to room temperature.

Fun FactsFun Facts

Muenster is a semisoft cow’s milk cheese with an orange colored rind. Its flavor ranges from mild when young, to quite strong for well aged cheeses.