SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM
This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker - prepare the night before if you have the time - and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are pressure cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
- When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
- Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 23 grams, Carbohydrate 42 grams, Fat 38 grams, Fiber 6 grams, Protein 105 grams, SaturatedFat 13 grams, Sodium 2002 milligrams, Sugar 10 grams, TransFat 1 gram
POTTED BEEF AND MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
- Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
- Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.
POTTED BEEF
Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. Other kinds of meat may be used instead of beef.
Provided by HEATHER.WRAY
Categories Everyday Cooking
Time 4h
Yield 4
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
- Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
- In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
- In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
- Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 552 calories, Carbohydrate 0.4 g, Cholesterol 160.8 mg, Fat 47.6 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 24.3 g, Sodium 234 mg, Sugar 0.1 g
PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH
An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.
Provided by SarasotaCook
Categories Onions
Time 40m
Yield 36 crostinis, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Lets start with all the components and make them one at a time.
- Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
- Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
- Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
- Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
- Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
- Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
- Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
- Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
- ENJOY!
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
ROAST BEEF AND PEAR CROSTINI
My friends request these each time we get together. They have an unexpected flavor combination that everyone falls in love with.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 40 appetizers.
Number Of Ingredients 11
Steps:
- Cut baguette into 40 slices. Combine oil and garlic; brush over one side of each slice of bread. Place on an ungreased baking sheet. Bake at 350° for 6-9 minutes or until lightly toasted., Combine the salad dressing, pear and onions. Combine the roast beef, tomatoes, salt and pepper. Spread dressing mixture over toasted bread; top with beef mixture and basil.
Nutrition Facts : Calories 106 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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- Bring a medium pot of water to a boil and plunge in all of the onions; skin, root and all. Boil three minutes then plunge into cold water. Drain and bring to the cutting board. Cut off the root end and squeeze from the other end and the onion will pop out. If the other end has a long stem, you may want to trim a little off so the stem does not hold the onion from sliding out. Set onions aside.
- In a large Dutch oven or heavy bottomed pot over medium high heat, place two tablespoons of butter with the two tablespoons of olive oil. Once hot and starting to get frothy, add half of the beef (do not crowd meat) and sear on all sides. Once browned on all sides (8-10 minutes per batch), repeat for second half of beef. Set all of the seared beef aside.
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