Tag Archive for 'beef'

Guinness Extra Stout Stew

guin stew finals shot

St Patrick’s Day brings with it all lore of little green magical men, visions of rainbows adorned by pots of gold and robust beer parties that go on well past any recommended time frame!

While I love the good ‘ole American-Irish tradition of making corned beef and cabbage I wanted to prepare something a bit more traditional. I realize that to any American reading this, I might sound as if I’ve gone a bit crazy. The fact is that the meal that most American’s grew up believing was a traditional Irish meal is Continue reading ‘Guinness Extra Stout Stew’

How To Make Valentine’s Day Last A Little Longer

My Valentine’s Day gift to you- an impressive and simple meal to show the one(s) you love that Valentine’s Day is not just a night out at some cozy restaurant where you snagged a reservation, or some over-priced flowers, it is more than just ONE day a year and goes well beyond the Hallmark card or cute text you sent. Serve this dish with some nice crusty bread and pass it off to your special guests as if you have worked in the kitchen like a true Olympian. If you are out to impress, hit the print button and take this list to the Super Marche (as they say in France).

Hearty Steak & Portobello Mushroom Stew


1 pound sirloin steak, fat trimmed and cut into 3/4-inch cubes
1/3 cup flour
2 TBS extra-virgin olive oil (using one 1 TBS at a time)
1 medium-size Yukon Gold potato, skin removed and cut into 1/4-inch cubes
6 cups portobello mushroom caps, (approx 6 medium), gills removed (optional)
2 cups frozen pearl onions, thawed
2 plum tomatoes, chopped
2 cups frozen cut green beans, thawed
2 cups reduced-sodium beef broth
1/2 cup red wine
2 tsps chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp ground pepper


Place steak in a medium bowl mix with flour stir to coat. Heat olive oil in a large soup pot over medium-high heat. Add the steak (reserving excess flour) and cook, stirring occasionally, until browned on the outside but slightly pink on the inside (approximately 3 minutes). Transfer to a plate and and cover with foil to keep warm.

Add the potato and cook until lightly browned. Then add mushrooms, onions and tomatoes to the same pot and cook, until the vegetables have released their juices, scraping up any browned bits on the bottom of the pot. Sprinkle the reserved flour over the green beans; stir to coat. Add green beans and stir. Then add broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.

Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.