Here at Bite Me More, Chef Lisa is our lucky charm - she has filled our pot with gold - Guinness gold. This classic Irish Beef Stew recipe is jam-packed with tender chunks of beef, carrot, turnip, potato, and parsnip. Flavored with wine, Guinnes,s and beef broth, this unbelievably hearty stew has us clicking our heels like Lord of the Dance.
3 1/2 lbs. stewing beef, cut into 1-inch cubes
1/4 cup flour
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbsp canola oil
1 tbsp canola oil
4 cups diced yellow onion
2 cups sliced white mushrooms
1 cup diced celery
2 large garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 dried bay leaves
10 sprigs fresh thyme, tied with kitchen string
1 1/3 cups dry red wine
1 1/3 cups Guinness
4 cups beef broth
2 cups carrots, peeled and cut into 1-inch cubes
2 cups turnips, peeled and cut into 1-inch cubes
2 cups red potatoes, peeled and cut into 1-inch cubes
1 cup parsnips, peeled and cut into 1-inch cubes
Place beef in a large bowl and toss with flour, 3/4 tsp salt and 3/4 tsp pepper. In a large soup pot, heat 2 tbsp canola oil over medium -high heat. Add meat in a single layer, browning it in batches if your pot isn't big enough. Brown meat on all sides 5-6 minutes until a good crust forms. Transfer to a bowl and repeat with remaining beef. Wipe out pot when finished browning.
In the same pot, heat 1 tbsp canola oil over medium-high. Add onions, mushrooms, celery and garlic, stirring occasionally and cooking 8 minutes. Season with salt, pepper, bay leaves and thyme.
Add browned beef, red wine and Guinness. Bring to a boil over medium-low he at.
Add beef broth, turnips, potatoes and parsnips. Simmer uncovered on low heat for 1 hour.
Fried rice is the yin and yang of Chinese cooking – flexible AND firm. On the one hand you’re free to improvise – feel like adding some broccoli or chicken? Go right ahead. On the other hand there is a science to achieving the perfect fried rice, a rule we always adhere to: cold rice. When stir-fried, warm rice will result in a mushy mountain, whereas hardened, day-old grains will remain separated. Must be an ancient Chinese secret, but this one- dish meal is successfully laid back and regimented all at once.
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp ketchup
2 tbsp packed brown sugar
1 tsp sesame oil
1/4 tsp grated fresh ginger
Dash of hot pepper sauce, optional
2 tsp vegetable oil
2 large eggs, lightly whisked
1 tbsp peanut oil
1 small white onion, diced
1 medium carrot, peeled and diced
1 medium red bell pepper, diced
1 small garlic clove, minced
1 cup frozen green peas
4 cups cooked long grain white rice, chilled
For the sauce, in a small bowl, whisk soy sauce, oyster sauce, ketchup, brown sugar, sesame oil, ginger, and hot sauce (if using). Set aside.
Over medium heat, heat vegetable oil in a deep skillet or wok. Pour eggs into the skillet and cook without stirring for 30 seconds. Break egg into smaller pieces, cooking 1 minute more. Transfer to a small plate.
Using the same skillet, heat the peanut oil over medium-high heat. Add onion and cook until just softened, 1-2 minutes, stirring often. Add carrots and red peppers, continuing to cook for 2 minutes. Stir in garlic and frozen peas and cook until garlic is fragrant, about 1 minute. Add cooked rice, reserved egg and soy sauce mixture to the vegetables, stirring well to combine and cooking for 1 minute to heat through.