Saturday, September 25, 2010

Make a large batch of irish Beef Stout Stew, freeze half and then you have a quick dinner for a night later in the week.Recipe: Martha Stewart Everyday Food, Issue 56, pp. 70. From the 'Freeze It' section.
4lbs. beef chuck cut into 1 1/2 inch cubes
1/4 all-purpose flour
2 cans (6oz each) tomato paste
2 1/2 lbs new potatoes- scrubbed
2 medium onions cut into one inch pieces
2 cans (14.5 ounces each) of reduced sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves- sliced
coarse salt and ground pepper
2 boxes (10 ounces each) frozen peas- thawed
-I added 8 ounces corn, 4 ounces green beans, and 8 ounces carrots, as well.

Preheat oven to 350 degrees. In a 5 quart dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cove and bring to a boil over medium heat, stirring occasionally.
Transfer pot to oven and cook covered until meat is fork tender (about 2 1/2 -3 hours). Stir in peas and any other frozen veggies you added. Season again with salt and pepper.

Serves 10.
You can freeze half for another quick meal. It keep in the freezer for up to three months. )Of you can wait that long to eat it again...;-)
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1 comment:

Madeline and Family said...

Next month we start the fall soup challenge and you are off to a good start. Can't wait to see more. I think soups are the ticket for a comforting Autum release.

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