Guiness Beef Stew

Sorry I'm late today! I was back in a library. Lots of 7-9 year olds! I love every minute of it, but I'm exhausted when I get home!

I honestly don't know where I got this, it was on a recipe card in my favorites section!

Guiness Beef Stew

Ingredients
1½ lb Beef Chuck cut into 1½-inch pieces
½ cup Flour
1 tsp Salt
½ tsp Black Pepper
¼ cup Vegetable Oil
2 tsp minced Garlic
3 cup Beef Stock
1 bottle Guinness Extra Stout
½ can Tomato Paste
2 tbsp Brown Sugar
¼ tsp dried Thyme
1 tbsp Worcestershire Sauce
2 pounds of small Red Potatoes, quartered
1 Onion, chopped
1 lb Carrots, chopped
1 Bay Leaf
Instructions
Preheat oven to 350.
Mix together flour salt and pepper.
Heat oil in dutch oven over medium high heat.
Dredge meat in small batches and brown in oil.
Remove browned beef and set aside.
Add Onion to pan and cook until golden (about 5 minutes).
Add Guinness and garlic and scrape browned bits from bottom of pan.
Add back browned beef and remainder of dredging flour and bring to a simmer.
Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
Place in oven for 2 hours or until meat is fork tender.
Add in carrots and return to oven for 1 hour.
Add in potatoes and return to oven for 1 hour or potatoes are cooked through.

Southwestern Chicken & Lima Bean Stew

Hello all you crazies!  Happy Thursday!  So sorry for being late, but I'm here!  Better late than never, as the saying goes.  Hope this finds you all doing super!  So I have been on a crock pot kick as of late, and today is no different.  Made this for mom and dad but it made so much I brought some home to my Asylum and they tore it up!  Including the three year old!  3 small bowls!  Couldn't believe it.  I hope you get the same response I did!  Oh and the liners they have for crock pots these days, omg wouldn't know what to do without them!  LOL  Today's recipe is from a nice lady name Pam Corder from Monroe, LA!  Thank you Pam!  See you Saturday.

Southwestern Chicken & Lima Bean Stew

4 bone-in chicken thighs (1 1/2 lbs), skin removed (I could only find the bone and skin removed)

2 cups frozen lima beans

2 cups frozen corn

1 large green pepper, chopped

1 large onion, chopped 

2 cans (14 oz each) fire roasted diced tomatoes, undrained

1/4 cup tomato paste

3 Tablespoons garlic cloves, minced

1 1/2 teaspoon ground cumin

1 1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Chopped fresh cilantro or parsley (I didn't add this)

Place first five ingredients in a 5 quart slow cooker.  In a large bowl, combine tomatoes, tomato paste, Worcesterhire sauce, garlic and dry seasonings; pour over top.

Cook, covered, on low 6-8 hours or until chicken is tender.  Remove chicken from slow cooker.  When cool enough to handle, remove meat from bones; discard bones.  Shred meat with two forks; return to slow cooker and heat through.  If desired, sprinkle with cilantro/parlsey.

Thursday from the Keys!

Hello my fellow foodie crazies, lol!  It's another beautiful Thursday.  Thanx for stopping by.  Today I felt like making something summery lol. This makes a lot of food so be careful, but we don't mind we just eat!  The recipe credit is given to Allrecipes.com.  That is where I picked it up at and have made it at least 6 times. :D  I hope you all enjoy and have a wonderful Thursday.

Frogmore Stew

6 quarts of water

3/4 cup Old Bay Seasoning

2 pounds new red potatoes

2 pounds hot smoked sausage links, cut into 2" pieces

12 ears of corn - husked, cleaned and quartered

4 pounds large fresh shrimp unpeeled

Bring water and Old Bay Seasoning to boil in a large stockpot.  Add potatoes and cook for 15 minutes.  Add sausage and cook for 5 minutes more.  Add corn and cook for another 5 minutes.  Stir in the shrimp and cook until shrimp are pink, about 5 minutes.  Drain immediately and serve.