Guinness Beef Stew

Guinness Beef Stew

Ingredients:

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 potatoes, peeled and diced
• 2 cups beef broth
• 1 cup Guinness beer
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Chopped fresh parsley for garnish

Instructions:

1. Preheat oven: Preheat your oven to 325°F (165°C).

2. Coat the beef: In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.

3. Brown the beef: Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Add the beef cubes in batches and brown them on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and set aside.

4. Cook the aromatics: In the same pot, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.

5. Add vegetables and deglaze: Add the sliced carrots, celery, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally. Pour in the Guinness beer and beef broth, scraping the bottom of the pot to loosen any browned bits (this adds flavor to the stew).

6. Add remaining ingredients: Stir in the tomato paste, bay leaves, and dried thyme. Return the browned beef cubes to the pot and stir to combine.

7. Braise in the oven: Cover the pot with a lid and transfer it to the preheated oven. Let the stew cook in the oven for 2 to 2 1/2 hours, or until the beef is tender and the flavors have melded together.

8. Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with salt and pepper if needed. Ladle the Guinness beef stew into bowls, garnish with chopped fresh parsley, and serve hot.

This hearty Guinness Beef Stew is perfect for celebrating St. Patrick's Day or any cozy occasion. The rich and flavorful broth infused with Guinness beer pairs perfectly with tender beef and hearty vegetables, making it a comforting and satisfying meal for family and friends. Enjoy with crusty bread or alongside a pint of Guinness for the ultimate St. Patrick's Day feast!

No-Bake Peanut Butter Energy Bites

No-Bake Peanut Butter Energy Bites

Ingredients:

• 1 cup old-fashioned oats
• 1/2 cup peanut butter
• 1/4 cup honey
• 1/4 cup mini chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine the oats, peanut butter, honey, chocolate chips, vanilla extract, and a pinch of salt.
2. Stir until all the ingredients are well combined and form a thick, sticky dough.
3. Roll the dough into bite-sized balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Chill the energy bites in the refrigerator for at least 30 minutes to firm up.
6. Once chilled, transfer the energy bites to an airtight container for storage.
7. Enjoy these no-bake peanut butter energy bites as a quick and satisfying snack any time of day!

Classic BBQ Pulled Pork Sandwiches

 

Classic BBQ Pulled Pork Sandwiches

Ingredients:

• 3-4 lbs (1.5-2 kg) pork shoulder or pork butt
• Salt and pepper to taste
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 cup barbecue sauce, plus more for serving
• 1/2 cup chicken broth or apple juice
• Hamburger buns or sandwich rolls
• Coleslaw, for serving (optional)

Instructions:

1. Prepare the pork: Season the pork shoulder or pork butt generously with salt and pepper, as well as the smoked paprika, garlic powder, onion powder, and brown sugar. Rub the seasonings into the meat, ensuring it's well coated.

2. Slow cook the pork: Place the seasoned pork in a slow cooker or crockpot. Pour the barbecue sauce and chicken broth (or apple juice) over the pork. Cover and cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.

3. Shred the pork: Once the pork is cooked, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any excess fat.

4. Add sauce: Return the shredded pork to the slow cooker and mix it with the cooking juices and barbecue sauce. Let it cook for an additional 30 minutes to absorb the flavors.

5. Assemble the sandwiches: Toast the hamburger buns or sandwich rolls if desired. Spoon the BBQ pulled pork onto the bottom halves of the buns. Top with coleslaw if desired, then cover with the top halves of the buns.

6. Serve: Serve the classic BBQ pulled pork sandwiches hot, with extra barbecue sauce on the side if desired.

These Classic BBQ Pulled Pork Sandwiches are a quintessential American favorite, perfect for backyard barbecues, game day parties, or any casual gathering with family and friends. Enjoy the tender, flavorful pork smothered in tangy barbecue sauce, served on a soft bun for a delicious and satisfying meal!

Homemade Macaroni and Cheese

 

Homemade Macaroni and Cheese

Ingredients:

• 1 lb (450g) elbow macaroni
• 1/4 cup (55g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 cups (480ml) milk
• 2 cups (200g) shredded sharp cheddar cheese
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Breadcrumbs for topping

Instructions:

1. Cook the macaroni: Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

2. Make the cheese sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and golden brown, stirring constantly.

3. Add the milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.

4. Add the cheese: Reduce the heat to low. Stir in the shredded cheddar, mozzarella, and grated Parmesan cheese until melted and smooth. Add the Dijon mustard and garlic powder, and season with salt and pepper to taste.

5. Combine with macaroni: Add the cooked macaroni to the cheese sauce and stir until evenly coated.

6. Optional: Add breadcrumbs: If desired, transfer the macaroni and cheese to a greased baking dish and sprinkle breadcrumbs over the top for a crunchy topping.

7. Bake (optional): If you added breadcrumbs, bake the macaroni and cheese in a preheated 375°F (190°C) oven for 20-25 minutes, or until bubbly and golden brown on top.

8. Serve: Serve the homemade macaroni and cheese hot as a comforting and delicious meal or side dish.