Categories
Featured Main Dishes Recipes

Jason’s Guinness Stew

TemperatureVarious Stove Top TemperaturesTimeAbout 3 Hours

Jason's Guinness Stew from www.jasonscooking.com

BackgroundBackground

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 Recipes Side Dishes

Garlic Mashed Potatoes

Garlic Mashed Potatoes from www.jasonscooking.com

BackgroundBackground

Mashed potatoes are pillowey, fluffy, clouds of deliciousness. They’re also the perfect vessel for gravy. But what about when you don’t want to make gravy? Add some garlic and you get a low-calorie side dish that goes with pretty much anything. Potatoes get a bad rap because of the carbs but they’re actually not too bad for you.

Bonus Tip: Because potatoes are both pretty bland and pretty absorbent, you can sneak some flavor in them via the liquid in which you cook them. I am pretty sure I started cooking potatoes in chicken stock based on this tip that I got from my sister, who got it from her sister-in-law.

The RecipeRecipe
Garlic Mashed Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6 - 8 servings
Ingredients
  • 3 lb Baking Potatoes, Peeled and Cut into 1” Cubes
  • 4 Cloves Garlic, Roughly Chopped
  • 2 Cups Chicken Stock
  • Water
  • 1 ½ tsp + 1 tsp Kosher Salt
  • ¼ Cup Sour Cream
  • ⅓ Cup Milk
  • ½ tsp Black Pepper
Instructions
  1. Bring potatoes, garlic, chicken stock, 1 ½ tsp salt, and enough water to cover the potatoes by about 1” to a boil over high heat. Cook the potatoes until they are fork tender, about 10 – 15 minutes.
  2. Drain the potatoes and transfer to a work bowl.
  3. Add the sour cream, milk, 1 tsp salt, and pepper to the bowl and, using a hand mixer, mash the potatoes until they are creamy and delicious. If they’re too stiff, add a bit more milk.
  4. Season with more salt and pepper if needed.
Tips and TricksTips and Tricks

Ummm….Jason….you forgot the butter. Nope. There’s no butter in these potatoes because people like to add butter to potatoes at the table so I’m saving you a few calories. You’re welcome.

Feed the FreezerFeed the Freezer

These are best made just before service but you can peel and chop the potatoes up to 12 hours early. Just keep them in a large bowl the refrigerator covered in cold water so they don’t turn brown.

Fun FactsFun Facts

Garlic is considered a natural mosquito repellant. It’s also considered a natural vampire repellant. Coincidence?

Categories
Featured Jason's Favorites Main Dishes Michael's Favorites Recipes

Loaded Potato Soup

Loaded Potato Soup

BackgroundBackground

I love potato soup but I always seem to miss potato soup day at restaurants. I decided that would not stand so I that I needed to make my own. This loaded potato soup recipe is filled with bacon and cheese and sour cream and is essentially mashed potatoes turned into soup. What’s not to like?!?

It’s almost August in Georgia so the last thing anyone is thinking of is hot potato soup. Normally I would wait until the fall to post this but my friends are having twins in a couple of months and I’m making this to feed their freezer for when the babies arrive. This is one of my favorite recipes and is the first thing I made for Michael – it’s also the first recipe of mine that I ever wrote down. I hope you enjoy it as much as we do!

The RecipeRecipe
Loaded Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 - 6
Ingredients
  • 2 Tbs Olive Oil
  • 1 Medium Sized Leek (about 2 cups sliced)
  • 2 Cloves Garlic, Minced
  • ¾ tsp Salt, Divided
  • ½ tsp Cracked Black Pepper
  • 3 ½ lbs Baking Potatoes, Peeled and Cubed
  • 5 ½ Cups Chicken Stock
  • 4 Tbs Butter
  • 1 ½ oz Shredded Parmesan Cheese
  • ¾ Cup Sour Cream
  • 1 ½ Cups Buttermilk
  • 4 Pieces of Bacon, Cooked Crisp and Crumbled
  • 4 oz Sharp Cheddar Cheese, Shredded
  • 2 Green Onions, Sliced Thin
Instructions
  1. Cut the leek down the center and wash each layer under running water and thinly slice into small pieces.
  2. In a large pot, heat the olive oil over medium-high heat. Add the leeks, garlic 2 pinches of salt, black pepper and cook, stirring frequently, until they are bright green – about 2 – 3 minutes. Add the potatoes and stir to combine.
  3. Add the chicken stock, butter, and remaining salt to the pot. Cover and cook until the potatoes are soft.
  4. When the potatoes are soft, use a slotted spoon to transfer them to the work bowl of a stand mixer. Do not discard the liquid.
  5. Turn the mixer on low to begin to smash the potatoes. Add the parmesan cheese and sour cream and mix thoroughly. You should have creamy potatoes.
  6. While the mixer is running, slowly add the buttermilk until it’s all combined. You should now have runny potatoes.
  7. Pour the potato mixture back into the pot with the reserved cooking liquid and mix thoroughly. You now have potato soup! If you want to thin it out more, add some chicken stock.
  8. Serve with a sprinkling of bacon, a bit of shredded cheese, and a smattering of green onion.
Tips and TricksTips and Tricks

If you don’t have a stand mixer, use a hand mixer or a hand-held potato masher. If you don’t have a potato masher, you should grab one at the grocery store while you’re shopping for ingredients.

Feed the FreezerFeed the Freezer

This soup freezes really well (see the background comments above). Simply thaw and reheat in a pot over medium heat. If the soup gets too thick, add chicken stock to thin it out.

Fun FactsFun Facts

If you serve this soup cold, you have something very similar to vichyssoise. It’s better hot with cheese and bacon though!