Guinness Beef Stew

Now some people call this Irish Beef Stew. Others prefer Drunken Beef Stew. But, let's call it what it is: Guinness Beef Stew. Now, this is not a set-it and forget-it recipe; it will require about 45 minutes of prep work. But, that will give you some time to think about what to do with the half pint of Guinness left over!

Guinness Beef Stew

Ingredients

• 2 lbs Russet Potatoes, peeled, 1/2" cubed, approx. 2 cups
• 1 lbs Baby Red Potatoes, peeled, 1/2" cubed, approx. 1 cup
• 4 stalks Celery, chopped, approx. 1-1/2 cups
• 4-5 Carrots, peeled, cut into 1/2" pieces, approx. 2 cups
• 1 yellow or white Onion, roughly chopped
• 2 TBSP extra-virgin Olive Oil
• 1 3/4 lbs stew beef, cut into 1-inch pieces
• 3 Garlic cloves, minced
• 2 TBSP salted Butter
• 2 cups low sodium Beef Broth
• 1/4 cup Worcestershire Sauce
• 8 oz. Guinness (1/2 pint)
• 2 TBSP Tomato Paste
• 1 TBSP Raw Sugar
• 1 tsp Soy Sauce
• 1/2 TBSP dried Thyme
• 2 Bay Leaves
• 1 TBSP cornstarch + 1 TBSP water
• Garlic Maple Pepper, to taste

Directions

1. Place the chopped vegetables into the crockpot. 
2. Rinse the meat and pat dry with paper towels. Pepper the beef.
3. In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. 
4. Add beef to the pan and brown on all sides, about 5 to 7 minutes. 
5. Add garlic and cook for one minute, do not burn the garlic. Season with maple pepper. 
6. Remove the beef and add to the crockpot on top of the vegetables
7. Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. 
8. Add beef broth, worcestershire, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. 
9. Bring to a boil, allow to boil for at least two minutes. 
10. Then lower heat to low and allow to simmer for 10 minutes. 
11. Season with maple pepper to taste. Add cornstarch/water and stir together.
12. Pour broth mixture into the crockpot over vegetables and beef. 
13. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
14. Skim the fat from the stew, if needed, before serving.

Yield: 4-6
Recipe adapted from http://www.thelittlekitchen.net/
Photo courtesy of http://www.browneyedbaker.com/

Guinness Chicken Stew

OK, moment of truth here. I'm Irish. I like my Guinness. This is my third Guinness recipe posted on Pond Brook Cookbook, and I already have another one planned. So, if you don't like Guinness, well, may the road still rise to meet you. 

Anyhow, this chicken stew does require about 45 minutes of prep work, so do yourself a favor; leave the Guinness in the fridge, behind the milk, out of sight...

Guinness Chicken Stew

Ingredients

• 6 TBSP and 1/2 cup All-Purpose Flour, divided
• 1 tsp Salt, divided, plus more to taste
• 1/2 tsp freshly ground Pepper, plus more to taste
• 2 1/2 lbs boneless, skinless Chicken Thighs, trimmed
• 4 tsp Extra-Virgin Olive Oil, divided
• 3 pcs Bacon, chopped
• 1 2/3 cups Guinness Beer or other stout (14-ounce can)
• 2 TBSP Worcestershire Sauce
• 1 lb Carrots, cut into 1-inch pieces
• 2 cups chopped Onion
• 4 Garlic cloves, minced
• 1 1/2 tsp Dried Thyme
• 1 cup Chicken Broth
• 2 cups Baby Peas

Directions

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. 
2. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. 
4. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
5. Add bacon to the pan and cook, stirring often, for 2 minutes. 
6. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. 
7. Add stout and Worcestershire sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. 
8. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
9. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
10. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. 
11. Season with the remaining 1/2 teaspoon salt and pepper.

Nutrition

8 servings, about 1 1/3 cups each
Per serving : 366 Calories; 13 g Fat; 88 mg Cholesterol;
28 g Carbohydrates; 30 g Protein; 4 g Fiber; 566 mg Sodium

Photo and recipe adapted from http://www.eatingwell.com/

Crock Pot Cashew Chicken

I love my slow-cooker.  It makes a lazy cook like me look good!  You serve this hearty meal that looks like it took all day, when all you really do is "dump it, set it, and forget it." This, however, isn't one of those meals. This takes a little prep, and I'm not wholly convinced it even needs to go in the slow cooker, but my oh my, it was worth the work in the end. I served with some homemade Lo Mein Noodles, and it was quite a tasty dinner.

Crock Pot Cashew Chicken

Ingredients

• 1/4 cup Flour
• 1/2 tsp Black Pepper (recommend Highland Foods' Maple Pepper)
• 2 lbs Chicken thighs, cut into bite-size pieces
• 1 TBSP Sesame oil
• 3 TBSP Soy Sauce
• 2 TBSP Rice Wine Vinegar
• 2 TBSP Ketchup 
• 3/4 TBSP Raw Sugar
• 2 Garlic cloves, minced
• 1/2 tsp Fresh Ginger, minced
• 1/4-1/2 TBSP Red Pepper flakes
• 1/2 cup raw Cashews
• 2 Scallions, sliced

Directions

1. Place flour and pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
2. Heat sesame oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.
3. Mix soy sauce, rice vinegar, ketchup, sugar, garlic, ginger and red pepper flakes in a small bowl.
4. Pour mixture over chicken and toss to coat. Cover crock pot and cook on low for 3-4 hours.
5. Stir cashews into chicken and sauce before serving. Garnish with scallions.

Picture and original recipe inspiration courtesy of http://www.preppypaleo.com/ 

Asian-inspired Slow-cooker Meatballs

I found a similar recipe while trolling Pinterest for new crock pot dishes.  The asian-style glaze sounded so yummy, and I love any recipe that calls for plum flavoring, but I've made a few modifications from that first attempt and am thrilled with the result.  Enjoy!

Asian-inspired Slow-cooker Meatballs

Ingredients

• 1 lb. Ground Beef *
• 1/3 c Panko Bread Crumbs
• 3 scallions, white and light-green parts, finely chopped (dice remaining dark green shoots for garnish)
• 1 Egg, large 
• 1 TBSP Soy Sauce 
• 1TBSP Ginger, finely chopped 
• 2 cloves Garlic, finely chopped
• 2 TBSP Vegetable Oil
• 1/2 c Barbecue Sauce *
• 1/4 cup Chinese Plum Sauce or Duck Sauce
• 1 TBSP Plum Jam *
• 2 TBSP Hoisin Sauce 

Directions

1. Combine beef, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl.
2. Mix gently but thoroughly by hand. Roll into 1-inch balls.
3. Heat oil in saute pan.  Sear meatballs until browned but not cooked through. 
4. Allow meatballs to drain on paper towels.
5. In a small bowl, whisk together barbecue sauce, plum sauce, plum jam, and hoisin sauce.
6. Mist slow cooker with nonstick cooking spray. Add meatballs. 
7. Pour sauce over meatballs. Gently stir to coat.
8. Cover and cook on low 4 to 5 hours., or until meatballs are cooked through.
9. Serve with rice, and your favorite vegetable. Garnish with remaining scallion.

Vermont ingredient recommendations: Boyden Farms Natural Beef, Gringo Jack's Vermont Maple BBQ Sauce, and Blake Hill Preserves Perfectly Plum Jam

Photo credit: myrecipes.com

Sausage and White Bean Cassoulet

In looking for a new slow-cooker recipe, I found this recipe on Pinterest. I was drawn to the word Cassoulet!  I love it! The recipe originally called for turkey sausage, but we prefer spicy Andouille. We also added rice to make this a heartier stew rather than a soup. A very satisfying meal!

Sausage and White Bean Cassoulet

Prep time:  10 min

Cook time:  Slow cooker 8 hours

Ingredients

• 2 (16-oz) cans Great Northern or Cannellini beans, undrained
• 1 (28-oz) can diced Tomatoes, undrained
• 1 (14-oz) package Andouille Sausage, sliced
• 3/4 cup Chicken Broth
• 3 medium Carrots, sliced
• 1 cup chopped Onion
• 2 Garlic cloves, minced
• 1/2 teaspoon Salt
• 1/2 teaspoon dried Thyme
• 1/4 teaspoon Pepper
• 1 Bay leaf
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup Rice *(optional)

Directions

1. Combine first 11 ingredients in a 5-quart slow cooker.
2. Cover and cook on low for 8 hours or until vegetables are tender. 
3. Remove and discard bay leaf.
4. Sprinkle each serving with Parmesan cheese before serving.

*Optional Rice add-in: To make this more stew/less soup like...

1. At 6.5 hours, turn to high and bring to boil (usually by hour 7) 
2. Stir in 3/4 cup uncooked rice. 
3. Cook on high the remaining hour. 

Serves 6

Adapted from Southern Living 2007 Annual Recipes

Spicy African Peanut Stew

This stew is a simplified/American-ized version of Hkatenkwan (Ghanaian Groundnut Stew.) Groundnut is the African word for peanut, and this stew is based on the Western African version of the groundnut/tomato stew found all over sub-Saharan Africa.

One of the curators at our campus museum brought this in for our monthly potluck (thanks, Emmie!) and it was all I could do to not go up for thirds!

Spicy African Peanut Stew

Ingredients

• 14-oz. can chickpeas, drained and rinsed
• 1 cup cubed sweet potato
• 2 medium carrots, sliced
• 1.5 tsp curry powder
• 1/2 to 3/4 tsp garam masala
• 1 tsp cumin
• 1 Tbsp minced ginger
• 1 tsp sugar
• 1/4 tsp cinnamon
• 14-ounce can fire-roasted tomatoes
• 14-ounce can light coconut milk
• 2 cups vegetable stock
• 2 Tbsp peanut butter (crunchy or smooth)
• 1/2 cup red lentils, rinsed
• Bunch fresh cilantro
• 1 cup roasted unsalted peanuts

Directions

1. Combine all ingredients (except cilantro and peanuts) in a slow cooker
2. Set on high for an hour, then switch to low for 4-5
3. Garnish with cilantro and peanuts

Tuscan Pasta

I found a version of this yummy dish in a Crock-Pot brand slow-cooker cookbook. The only changes I made was to substitute black olives for the original recipe's mushrooms (as I'm allergic) and swap a jar of Newman's Own Organic Tomato-Basil sauce for the recommended can of plain tomato sauce. I'm not sold on the celery either, so I might consider omitting it next time, but adding peas when adding the dry pasta. Lastly, don't worry that there is a lot of liquid in this recipe, as the pasta absorbs most of it in the final step.

Tuscan Pasta

Ingredients

• 1 lb. bone-/skin-less chicken breasts, cut into 1" cubes
• 2 cans (14 oz. ea.) Italian-style stewed tomatoes, undrained
• 1 can (15 oz.) red kidney beans, rinsed and drained
• 1 can (15 oz.) cannellini (white) beans, rinsed and drained
• 1 (15 oz.) jar of Newman's Own Organic Tomato-Basil sauce (or similar)
• 1 cup water
• 1 jar (4.5 oz.) sliced black olives, drained
• 1 medium yellow, orange or red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped celery (optional)
• 4 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 sm. can LeSueur Very Early Young Peas (optional)
• 6 oz. uncooked thin spaghetti, broken in half (Barilla+ recommended)

Directions

1. Place all ingredients except peas and spaghetti in Crock-Pot slow cooker.
2. Cover; cook on LOW 4 hours or until vegetables are tender.
3. Add in spaghetti and (optional) peas. Turn to HIGH, cook 10 minutes, then stir.
4. Continue cooking covered on high an additional 35 minutes or until pasta is tender.
5. Recommend serving with shredded parmesan cheese. Salt and pepper to taste.

Makes 8 servings.

Cantonese Slow-Cooker Pork Dinner

MrMaple loved this recipe, and it was a breeze to make. It is slightly altered from it's origrinal sparkrecipes.com form based on some user feedback.

If you are allergic to mushrooms--as I am--I substituted a diced red pepper for the fresh mushrooms. Enjoy!

Cantonese Slow-Cooker Pork Dinner

Ingredients

• 1 1/2 lbs pork tenderloin, cut into strips
• 1 large onion sliced
• 1 small green pepper, cut into strips
• 4 oz fresh mushrooms (or 1 diced red pepper)
• 1 can low sodium cream-of-mushroom or cream-of-potato soup
• 8 oz can no-salt added tomato sauce
• 3 tbsp brown sugar
• 1 1/2 tbsp cider vinegar
• 1/4 tsp sea salt
• 2 tsp Worcestershire sauce

Directions

1. Mix all soup, sauce, vinegar, and Worch. sauce first, then add in all other ingredients.
2. Place all ingredients into crock pot.
3. Cover, and cook on low for 6-8 hours. (High for 4 hours)

Number of Servings: 6

Recipe submitted by SparkPeople user TRISH2007.

Nutritional Info: Calories=271, Fat=7g, Carbohydrates=18g, Protein=32g

Slow-Cooker Provencal Chicken and Beans

This was the very first sparkrecipes.com dish we made. It was so easy and tasty it started our obsession with exploring more slow-cooker recipes.  

We like this recipe served over rice or using left overs to make chicken nachos.

Chef-Meg's Slow Cooker Provencal Chicken and Beans

Ingredients

• 24 oz boneless, skinless chicken breast
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 (16 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
• 1 dash salt
• 1 dash black pepper
• 2 t dried basil
• 1 t dried thyme

Directions

1. Place all ingredients into a slow cooker, stir and cover with lid
2. Cook on low heat for 7-8 hours.

Makes 6 one cup servings.

Recipe submitted by SparkPeople user CHEF_MEG.

Nutritional Info: Calories=213, Fat=1.5g, Carbohydrates=20g, Protein=30g

Slow-Cooker Pulled Pork

A very easy way to make pulled pork in the slow cooker, compliments of sparkrecipes.com

This makes a tangy BBQ type sauce. We enjoy the pork shredded over rice, in sandwiches, or in quesadillas.

Slow-Cooker Pulled Pork

Ingredients

• 1 cup chopped celery
• 1 cup chopped onions
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 3 lbs boneless pork roast

Directions

1. Combine all ingredients except roast in the slow cooker.
2. When well mixed, add roast.
3. Cover, cook on high for 6-7 hours.
4. Remove roast.
5. Shred the meat and return it to the sauce.

Number of Servings: 12

Recipe by SparkPeople user SLCOLMAN.

Nutritional Info: Calories=298, Fat=12g, Carbs=11g, Protein=32g

Slow-Cooker Salsa Chicken

This is a modified/simplified version of a sparkrecipes.com dish.

Also a super-quick meal to start on the way out in the morning.

The cheddar cheese soup is optional if you are looking to reduce the sodium content; just add a little more sour cream if you desire a creamier texture.

Slow-Cooker Salsa Chicken

Ingredients

• 4 boneless/skinless chicken breasts (approx. 1.5-2.0 lbs.)
• 1 jar salsa (recommend black bean and corn salsa)
• 2 TBSP sour cream
• 1 can cheddar cheese soup (optional)

Directions

1. Coat bottom of crock pot with salsa
2. Mix remaining salsa with soup (optional)
3. Place chicken in crock pot and cover with remaining salsa (or salsa/soup mix)
4. Cook on low 6-7 hours or on high for 4 hours
5. Stir in sour cream and serve.

Approximately 6 one cup servings.

Recommend serving with rice, in burritos, or as an ingredients for loaded nachos.

Nutrition info: Calories=180, Fat=4g, Carbs=8g, Protein=24g

Slow-Cooker Creamy Italian Chicken

Here is another favorite dish from sparkrecipes.com

It's great over rice, but we've never tried it over pasta...but the picture looks good. This is one of those dishes you can throw together in 2 minutes before you head out the door in the morning!

Creamy Italian Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 pkg Good Seasons Italian dressing mix
• 1/4 cup water
• 1 8oz pkg low fat cream cheese (softened)
• 1 TBSP minced garlic
• 1 can 98% fat free cream of chicken soup
• 3 cups cooked white, long grain rice

Directions

1. Place chicken in crock pot.
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 6-8 hours.
4. Mix together cream cheese, garlic and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently to shred the chicken.
8. Cook on LOW until heated through.
9. Serve with rice or noodles.

You may add skim or low fat milk in very small quantities to thin the sauce a little if you wish. It does not significantly affect the nutritional value if you use up to 2 tablespoons.

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

Recipe by SparkPeople user ORANGECOWCAT.
Nutritional info: Calories=327, Fat=10g, Carbohydrates=24g, Protein=33g

Slow-Cooker Moroccan Chicken

This is the first in a series of crock-pot meals we've come to love and make weekly thanks to the collection of user-submitted recipes at sparkrecipes.com

So dust off that slow-cooker and get ready for some wonderful fall cooking!

Slow-Cooker Moroccan Chicken

Ingredients

• 2 lbs. chicken breasts
• 4 tsp Moroccan Spice Blend (see recipe below)
• 2 14.5 oz. cans diced tomatoes with onion and garlic
• 5 small or 2 large yellow summer squash
• .5 c golden raisins
• .5 c. dried apricots
• 1.5 c. chicken stock
• 1 tbsp quick-cooking tapioca (optional)

Directions

1. Remove skin from chicken; rub with Morrocan Spice Blend (see below) and place in slow cooker.
2. Cut squash into .25 inch rounds.
3. Snip apricots into small pieces.
4. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
5. Cook in slow cooker for 3 hours on high, or 6 hours on low.

Makes 6 one cup servings.

Recommend serving over 1/2 servings of couscous or jasmine rice.

Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Nutritional info: Calories=210, Fat=4g, Carbohydrates=26g, Protein=19g

Recipe by SparkPeople user QUIXOTICKATE