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Sunday Recipe Bonus: Guinness Beef Stew
5 years ago

Use Guinness Draught, not Guinness Extra Stout, which is too bitter.


  • 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
  •   Salt and pepper
  • 3 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups Guinness Draught
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 teaspoon minced fresh thyme
  • 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons minced fresh parsley


  • 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

  • 2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

  • 3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

Sweet Potato Soup With Bacon & Chives
5 years ago

If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.


  • 6 slices bacon, chopped
  • 1 onion, chopped fine
  • 1 teaspoon packed brown sugar
  •   Salt and pepper
  • 3 garlic cloves, minced
  • 2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 2 tablespoons minced fresh chives


  • 1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

  • 2. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.

Chicken and Slicks
5 years ago

Chicken and Slicks

If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil.


  • 3 bone-in, skin-on chicken thighs (about 1 1/2 pounds), excess fat trimmed
  • 2 bone-in, skin-on chicken breasts (about 1 1/2 pounds), halved crosswise
  •   Salt and pepper
  • 2 cups plus 6 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 teaspoons minced fresh thyme
  • 7 1/2 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/4 cup Chopped fresh parsley


  •  Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve.

  •  Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.

  •  Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.

  •   Roll each dough half into 10-inch square. Cut each square into twenty 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.

  •  Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper.

This post was modified from its original form on 06 Jan, 10:02
5 years ago

Oh Diane, these are wonderful recipes and I can't wait to try all of them.  It is so exciting to get new soup/stew recipes as it is certainly that time of year to try them.

5 years ago

My pleasure, Linda.    All of these are very good.   The Chicken and Slicks is very good.   The dough is easy to make.  

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