Slow Cooker Canadian Stout and Alberta Beef Stew

This stew will earn you a standing ovation on cold, wintery nights when a good, home-cooked meal is just what the doctor ordered. The succulent Alberta beef and chocolatey stout beer give it a deep, rich flavour.

Directions for: Slow Cooker Canadian Stout and Alberta Beef Stew

Ingredients

2 lbs beef chuck, cut into 1 1/2" pieces

Salt and pepper

cup flour

3 Tbsp canola oil, divided

1 carrot, cut into 1" pieces

1 onion, thinly sliced

2 cloves garlic, minced

1 12 oz bottle stout beer, like Guinness, divided

1 cups chicken stock

1 large Yukon gold potato, cut into 1" chunks

3 sprigs thyme

2 Tbsp molasses

1 Tbsp tomato paste

1 tsp salt

cup frozen peas

cup chopped fresh parsley

Directions

1. Season the beef with salt and pepper then dredge in flour.

2. In a large skillet set over high, heat 1 tablespoon of the canola oil. Sear beef in a single layer in skillet until deep brown on all sides, about 10 to 12 minutes. Remove beef from pan and place in the pot of a 4-quart slow cooker.

3. Add the remaining oil to the skillet. Add carrot, onion and garlic. Cook until vegetables are fragrant and beginning to brown, about 3 minutes. Pour half the beer over vegetables. Using a wooden spoon, scrape the bottom of the pan, lifting any brown bits.

4. Add contents of the pan into slow cooker. Pour in remaining beer and stock and add in potatoes, thyme, molasses, tomato paste and salt. Stir to combine. Cover slow cooker and cook on low for 7 hours. During the last 10 minutes of cooking, stir in green peas.

5. Discard thyme sprigs. Serve, garnished with fresh parsley.

Source and Credits

Courtesy of Michelle Rabin

See more: Beef, Comfort Food, Main, Potatoes, Slow Cook, Vegetables

Super-Fast Beef Hash, Jacket Potatoes, Goddess Salad, Lovely Butter Beans & Bacon

This classic English dish is hearty and delicious, to cure what ails ya!

Jamie Oliver 2004Learn more about Jamie's new book, Jamie's Great Britain, on www.jamieoliver.com
Directions for: Super-Fast Beef Hash, Jacket Potatoes, Goddess Salad, Lovely Butter Beans & Bacon

Ingredients

Potatoes

4 large baking potatoes

2 sprig of fresh rosemary

4 tsp soured cream

Hash

500 g good-quality minced beef

2 sprig of fresh thyme

1 red onion

2 carrots

3 sticks of celery

a few sprigs of fresh rosemary

4 clove of garlic

6 Tbsp Worcestershire sauce

a small bunch of fresh flat-leaf parsley

Beans

4 rashers of smoked streaky bacon

2 tomatoes

400 g can of butter beans

red wine vinegar

2 or 3 sprigs of fresh Greek basil or basil, leaves picked

Salad

1 soft round lettuce

a handful of prewashed watercress

1 avocado

1 heaped tablespoon soured cream

1 lemon

Seasonings

olive oil

extra virgin olive oil

sea salt & black pepper

Preparation

Directions

Potatoes Hash Beans Salad Seasonings Preparation

1. Get all your ingredients and equipment ready. Turn the grill on to full whack and put a baking tray underneath it to heat up. Put a large frying pan on a medium-high heat and another on a low heat. Put the thin slicer disc attachment into the food processor.

2. Wash the spuds, trim off any gnarly bits, stab a few times with a knife, then put into a large microwave-safe bowl and cover with a double layer of clingfilm. Put straight into the microwave for around 14 to 16 minutes, or until cooked.

3. Put the mince into the largest frying pan and break it up with a wooden spoon. Add 1 teaspoon of salt and 1 teaspoon of pepper and drizzle over some olive oil. Pick in the thyme leaves and cook until golden, stirring often.

4. Drizzle olive oil into the second frying pan on a low heat. Finely slice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden.

5. Peel and halve the red onion. Wash and trim the carrots and celery, then slice all of them in the food processor and set aside. When the mince is golden, pick the rosemary leaves into the pan. Crush in the 4 unpeeled cloves of garlic and add 6 tablespoons of Worcestershire sauce. Stir well, cook until nicely glazed, then add the sliced veg and stir again. Reduce the heat to medium and remember to toss often.

6. Put a knife through each potato to check they are cooked through. Pick and finely chop the rosemary leaves, and add them to the bowl with a pinch of salt & pepper and a drizzle of olive oil. Gently toss to coat them in the flavours, then use tongs to transfer the spuds to the hot baking tray and put under the grill to crisp up.

7. Now get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the butter beans and their juices, and simmer gently to cook the liquid down.

8. Click the leaves off the lettuce, then wash and spin them dry. Put into a serving bowl with the watercress. Halve and stone the avocado, then use a spoon to scoop slivers from one half into the serving bowl. Whiz the soured cream in a liquidizer with the remaining avocado flesh, the

9. Finely slice the parsley. Add most of it to the hash pan, reserving a few leaves.Taste and correct the seasoning, then transfer it to a large serving platter.

10. Take the potatoes out of the oven. Cut a cross on each one and pinch them open. Serve on top of the hash. Top each with 1 teaspoon of soured cream and scatter over the remaining parsley. Take the platter to the table.

11. Add a little extra virgin olive oil and a good splash of vinegar, then season. Sprinkle over the Greek basil leaves. Take the pan to the table.

12. Toss with the dressing and tuck in!

See more: Main, Breakfast, Dinner, Beef, Potatoes, Beans, Salad

Beef with Carrots

Directions for: Beef with Carrots

Ingredients

4 lb(s) beef, cut into chunks (bones left on if there are bones)

salt and pepper to season

thick bacon, cut into paper clip-sized pieces

2 Tbsp oil, more if needed

2 medium onions, sliced

2 clove garlic, peeled and crushed

2 Tbsp Jerez vinegar or red wine vinegar

3 cup beef stock

3 cup dry red or white wine

1 bay leaf

1 celery stalk, cut into two

1 bouquet parsley (small bunch tied together with string to be removed later)

1 bouquet thyme (small bunch tied together with string to be removed later)

4 black peppercorns

2 Tbsp cornstarch

3 lb(s) large carrots, thickly sliced

Directions

1. Season the meat on both sides with salt and pepper. In a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total. Remove with the bacon. Add the remaining oil to the pot and brown the meat well in batches on both sides, 3 minutes per side. Remove.

2. Deglaze the pan with the vinegar, scraping up the good bits from the bottom. When the vinegar has almost disappeared, add the wine. Now, put the meat, bacon, onions, and garlic back in the pot. Pour over the stock, adding more water if needed to cover. Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string. Add it to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer for two hours.

3. At this point, dissolve the cornstarch in some of the cooking liquid, and stir it into the pot. Cook, uncovered, for half an hour. Add the carrots and continue cooking for half an hour, until they are tender. Discard the string-tied bundle of flavourings. Cool the contents completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.) To serve, bring to a simmer for half an hour, until the sauce has reduced to gravy consistency.

See more: Beef, Vegetables, Dinner, Fry, Herbs, French, Dairy-Free

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Slow cooked Italian seasoned beef piled high on fresh French bread and topped with garlicky giardiniera aioli.
Directions for: Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Ingredients

Beef

4 pounds boneless beef chuck roast, quartered

2 red, orange, or yellow bell peppers, seeded and sliced

1 small onion, halved and thinly sliced

2 cloves garlic, chopped

1 15-ounce can diced tomatoes, with basil and oregano

2 teaspoons Italian Seasoning, recipe follows

tsp whole fennel seeds

Kosher salt and freshly ground black pepper

Aioli

1 large egg

2 cloves garlic, finely grated

1 tsp dijon mustard

cup extra-virgin olive oil

cup vegetable oil

1 16-ounce jar giardiniera, drained and chopped

Kosher salt and freshly ground black pepper

4 12 to 14-inch loaves French bread, halved crosswise, split and lightly toasted

Italian Seasoning

3 Tbsp dried basil

3 Tbsp dried marjoram

3 Tbsp dried oregano

3 Tbsp dried parsley

1 Tbsp granulated garlic

1 tsp dried rosemary

1 tsp dried thyme

tsp red pepper flakes

Directions

Beef

1. For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

Aioli

1. For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Transfer to a bowl and stir in the giardiniera. Season with salt and pepper.

2. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.

Italian Seasoning

1. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

See more: Beef, Bread, Eggs/Dairy, Italian, Slow Cook, Vegetables

Spinach Artichoke Beef Wellington

This showstopper of a holiday main dish is actually quite easy to pull off. Purchased puff pasty encases tender beef and a delicious spinach-artichoke filling.
Directions for: Spinach Artichoke Beef Wellington

Ingredients

1 (2 1/2 lb) boneless beef filet roast

Kosher salt and freshly ground black pepper

2 Tbsp extra virgin olive oil

1 (10 oz) box frozen chopped spinach, thawed and drained

2 Tbsp unsalted butter

1 cup frozen artichoke heart quarters, thawed, drained and coarsely chopped

2 garlic cloves, chopped

cup (about 3 oz) garlic-and-herb cheese spread, such as Boursin

cup grated Parmesan

1 Tbsp Dijon mustard

1 large egg

2 Tbsp milk or heavy cream

2 sheets frozen puff pastry (from a 17-oz box), thawed

All-purpose flour, for rolling the pastry

4 oz good-quality thinly sliced deli ham

Flaky sea salt, for sprinkling, optional

Directions

1. Season the beef all over with 1/2 teaspoon salt and a generous grinding of black pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef on all sides until well browned, about 5 minutes total. Let cool, then refrigerate until cold, about 1 hour.

2. Meanwhile, make the filling: Place the spinach in a clean kitchen towel and wring out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add the spinach, artichokes, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are dry and no liquid remains in the skillet, about 4 minutes. Transfer the mixture to the bowl of a food processor and let cool to room temperature.

3. Add the garlic-and-herb cheese spread and Parmesan to the cooled spinach mixture and process to a paste. Refrigerate the filling until you are ready to assemble the beef.

4. To assemble: Remove the beef from the refrigerator and brush all over with the Dijon mustard. Beat the egg and milk together in a small bowl.Lightly dust a work surface with flour and roll out 1 sheet of pastry to a 14-by-14-inch square. Transfer the pastry to a sheet of parchment paper or foil. Brush the pastry with egg wash, leaving a bare 1-inch border on all sides. Place the ham in a single layer over the egg wash. Spread the spinach-artichoke filling over the ham. Place the beef at the bottom of the pastry and roll it up with the parchment or foil, using the pastry to surround the beef with the spinach and ham. Peel the pastry layer back down onto the counter, leaving the ham-encased beef now at the top. Roll the beef back towards yourself, this time enclosing it in the pastry. Press the seam to seal and fold up the sides like a present. (Use egg wash if necessary.) Set the beef Wellington seam-side down on a rimmed baking sheet and brush all over with egg wash.

5. Roll the second piece of pastry into a 12-by-12-inch square. Cut the pastry into ten 3/4-inch-wide strips with a fluted wheel cutter. (There will be some leftover pastry.) Lay 5 strips diagonally on top of the roll, pressing at the bottom to adhere. Lay the 5 remaining strips over top those to form a cross hatch pattern and press to adhere. Trim away or tuck in any excess pastry at the bottom. Brush all over with egg wash, and sprinkle the roll all over with flaky sea salt, if desired. Refrigerate until the pastry is very cold and firm, at least 1 hour and up to overnight.

6. Preheat oven to 425F. Bake until pastry is crisp and golden and the center of the meat registers 120 to 125 on a digital thermometer for medium-rare, about 40 to 45 minutes. Remove to a cutting board and let rest 15 minutes. Use a serrated knife to cut into slices and serve immediately.

Source and Credits

Courtesy of Food Network Kitchen.

Copyright 2016 Television Food Network, G.P. All rights reserved.

See more: Beef, Holiday/Event, Main, Pastry, Vegetables

Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

Recipe courtesy of Jamie Oliver. This recipe is also available in his book, Happy Days with the Naked Chef.Yield is 4 servings.
Directions for: Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

Ingredients

2 handfuls dried morels

1 handful fresh thyme, leaves picked

olive oil

8 3 oz beef, fillet, medallions

sea salt, and freshly cracked black pepper

2 shallot, peeled, finely chopped

1 clove garlic, peeled, finely chopped

1 wine glass of marsala

4 Tbsp creme fraiche

Directions

1. Put your dried morels into a small bowl and cover with boiling water.

2. Finely chop half the thyme and sprinkle over your medallion fillets with a little olive oil.

3. Rub the chopped thyme and oil into the meat and allow it to sit for 10 minutes.

4. Get a large, non-stick frying pan hot, season your steaks on both sides with salt and black pepper, and sear them for just over 2 minutes on each side.

5. They will go slightly golden and will be cooked medium by this time, which is the way I like them.

6. Feel free to cook for longer, or less time, to your liking.

7. Remove the meat from the pan to a plate and allow to rest for 4 to 5 minutes while you make the sauce.

8. Turn down the heat, add a little extra olive oil to the pan, and throw in your shallots, garlic and remaining thyme.

9. After a minute, strain your morels and add themI like to leave three-quarters of them whole and finely chop the rest.

10. Add your Marsala.

11. This may flame up in the pan for about 20 seconds, which is fine, so dont be shocked.

12. Add the creme fraiche and any juices that have come out of the meat.

13. Season to taste.

14. The sauce should coat the back of a spoonthin it with water if it gets too thick.

15. Give each person 2 medallions, pour the sauce over, and serve with something nice and stodgy like mashed potato and braised greens.

See more: Main, Beef, Mushrooms, Herbs, Fry, North American, Dinner

Rich and Healthy Beef Stew

Recipe by Doug DiPasquale, Holistic Nutritionist.
Directions for: Rich and Healthy Beef Stew

Ingredients

2 lb(s) stewing beef, cut into 1" cubes

3 carrots, chopped

2 cooking onions, chopped

2 parsnips, chopped

2 stalks celery, chopped

6 clove garlic, minced

2 sprig rosemary

3 sprig thyme

1 can small can organic tomato paste

2 cup organic* red wine

1 L Homemade Beef Stock* (see recipe)

2 Tbsp organic* olive oil

Unrefined sea salt* to taste

Fresh cracked pepper to taste

Directions

1. Heat a large pot on the stove on medium-high heat. Season the beef with salt and pepper. When hot, brown the beef chunks in the olive oil. Once all sides of the beef are richly browned, remove from the pan and set aside.

2. Add the onion to the pan, allowing it to brown. Add garlic and tomato paste, stirring well to coat. Once tomato paste has been cooking for a few minutes, add in the wine to deglaze. With a wooden spoon, scrape the browned bits that have stuck to the bottom of the pan, dissolving them in the wine. Let wine reduce for a few minutes.

3. Add beef back to the pot with the stock and let simmer. Add rosemary and thyme and a pinch of salt and pepper. Allow beef to stew for 1 1/2 to 2 hours, checking regularly to see if it has become tender.

4. Once tender, add carrot, celery and parsnip. Allow vegetables to cook for 20 minutes or so, checking tenderness. Once tender, stew is ready to serve. Adjust seasoning if necessary.Enjoy.

See more: Healthy, Beef, Soup, Slow Cook, Winter