beef

Bready or Not Guest: Bishop O’Connell with Beef & Guinness Vegetable Soup

Posted by on Nov 23, 2015 in beef, Blog, Bready or Not, guest recipe, healthier, main dish | Comments Off on Bready or Not Guest: Bishop O’Connell with Beef & Guinness Vegetable Soup

Three PromisesToday I am happy to welcome Bishop O’Connell as my Bready or Not guest. He’s delivering a perfect winter recipe: Beef & Guinness Vegetable Soup! He’s also about to deliver his third book published through Harper Voyager Impulse. Three Promises comes out on December 8th! That gives you plenty of time to read the first two books in the American Faerie Tale series so you’re ready for the next.

Promises bind, but some promises break…

From the author of The Stolen and The Forgotten comes a collection of stories between the stories, a glimpse of the American Faerie Tale series characters in a whole new light.
For more than fifty years, Elaine has lived the life of an outcast elf, stripped of her rank and title in the fae court. Surrounded by her beloved collection of stolen artwork, we may just learn the secret behind her exile, and the one promise too important to break…

It’s the day we’ve all been waiting for – Caitlin and Edward are getting married! But few weddings ever go without a hitch. Old promises were broken, and new vows will be made…
In The Stolen, Brendan vowed to help Caitlin rescue her young daughter from the Dusk Court, even if it meant sacrificing himself. Alone and in torment, he has come to accept his fate. Until an unexpected visitor finds her way into his life…

Plus, an exclusive bonus story about the mysterious Legion of Solomon.

Preorder the ebook now for 99-cents; available December 8th:
HarperCollins
Amazon
Barnes & Noble
Google Play
iTunes
Kobo


Soup

 

Beef & Guinness Vegetable Soup

This could very easily make a stew, but I prefer it as a soup. It’s hearty and great to freeze and reheat when you want something tasty on a cold day. You can use a 6 quart soup pot, but it will fill right to the top, so be careful, 8 quart is ideal.

Ingredients:

1 lbs stew beef – cut into small pieces
2 medium sweet white onions – diced
1 lbs new potatoes – cut into quarters (even small ones should be cut in half)
1 lbs baby carrots – cut into small pieces
6 celery stocks (no leaves) – diced
1 lbs bag of frozen peas
1 lbs bag of frozen sweet corn
1 large can (16oz) fire roasted diced tomatoes
16oz beef stock
16oz vegetable stock
Salt
White Pepper
Optional: dill, celery salt, garlic salt, chives.
3 pints of Guinness – at room temperature

Bishop - GuinnessIt’s best to use the Guinness that doesn’t have a widget in it (see image). If you can only get the bottles or cans that do have the widget (nitrogen injection device) then open the bottles/cans and let them sit for a while before starting.

Put the soup pot over a medium high heat and add a couple teaspoons of olive oil and cook down the onions. When they start to turn translucent, add the stew beef, stirring regularly. By the time to beef has browned on the outside, the onions should be starting to caramelize. Add the Guinness and let it reduce to 1/3. Yes, 1/3, this will take a while (30 mins or so).

While this is happening two things will happen. First, you’ll see a thick froth develop and it will get large, especially if your pints had the widget. Don’t panic, this is normal and you can reduce it by stirring. The second thing that will happen is you’ll notice a very strong barley smell from the pot. Again, don’t worry, it will taste much better when it’s done than it smells at this stage.

When the Guinness has reduced add all the remaining ingredients, but add the stock last. Elsewise you’ll get a LOT of splashing. Once everything is in there, stir and bring to a slow boil. Reduce the heat and simmer for 2-3 hours, and enjoy the wonderful smell that will fill your kitchen. Add salt and pepper to taste, but keep in mind potatoes absorb salt and there are a lot of them so don’t worry if it seems like you’re adding a lot of salt. You can also, obviously, hold off and season when served to individual tastes. When finished, it freezes for 6-8 months without any concern, probably longer than that but I’ve never gotten it to last longer than that.

Goes great a cold hard cider and some fresh, crusty bread (buttered of course). You can go “full Irish” and have a Magners Cider (Bulmers in Ireland) and some soda bread. I’m actually not a big fan of soda bread (don’t tell!) but the cider compliments the flavor of the soup nicely.


Bishop - the-stolen_small

Bishop - the-forgotten_cover_small


Bishop - picBishop O’Connell is the author of the American Faerie Tale series, a consultant, writer, blogger, and lover of kilts and beer, as well as a member of the Science Fiction & Fantasy Writers of America. Born in Naples Italy while his father was stationed in Sardinia, Bishop grew up in San Diego, CA where he fell in love with the ocean and fish tacos. While wandering the country for work and school (absolutely not because he was in hiding from mind controlling bunnies), he experienced autumn in New England. Soon after, he settled in Manchester, NH, where he writes, collects swords, revels in his immortality as a critically acclaimed “visionary” of the urban fantasy genre, and is regularly chastised for making up things for his bio. He can also be found online at A Quiet Pint, where he muses philosophical on life, the universe, and everything, as well as various aspects of writing and the road to getting published.

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Bready or Not: Slow Cooker Balsamic Beef

Posted by on Aug 12, 2015 in beef, Blog, Bready or Not, crock pot, main dish | Comments Off on Bready or Not: Slow Cooker Balsamic Beef

This is my favorite non-taco way to cook up beef in the crock pot. The result is slightly sweet and perfect by itself, on a sandwich, in a salad, in a wrap…! Delicious meat in any form.

Crock Pot Balsamic Shredded Beef

With the way beef prices have shot up, I pretty much have stopped buying ground beef. Roasts are the way to go, and slow cooking is the way to keep the cuts nice and tender.

Crock Pot Balsamic Shredded Beef

This is just an all-around good recipe. It’s very easy to tweak if you want it more or less sweet. The oven is off and my kitchen stays cooler. The one bad thing is that I work from home, and I’m tortured by the scent all day long.

Crock Pot Balsamic Shredded Beef

Modified from Shugary Sweets.

Bready or Not: Slow Cooker Balsamic Beef

A savory and slightly sweet way to slow-cook as beef roast all day long! Serve by itself, on sandwiches, in salads--it's delicious no matter how you eat it.
Course: Main Course
Keyword: beef, slow cooker
Author: Beth Cato

Ingredients

  • 4 - 5 lb beef chuck roast
  • 1 yellow onion
  • 1 can beef broth low sodium
  • 1/2 cup light brown sugar packed
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon soy sauce low sodium
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3 garlic cloves minced

Instructions

  • In the slow cooker, whisk together the ingredients from the beef broth through the end.
  • Cut the onion into chunks and place in slow cooker. Trim any excess fat from the roast and place the meat atop the onion. Cover and cook on LOW for 8 to 10 hours.
  • Soon before mealtime, pull the meat out and shred apart. Place back in pot to soak up juice. Set the cooker on WARM until ready to serve.
  • OM NOM NOM!

 

Crock Pot Balsamic Shredded Beef

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Bready or Not: Crock Pot Corned Beef & Vegetables

Posted by on Mar 11, 2015 in beef, Blog, Bready or Not, crock pot, main dish | Comments Off on Bready or Not: Crock Pot Corned Beef & Vegetables

Corned beef in the slow cooker. This is by far the easiest, tastiest way I’ve found to make this dish!

Bready or Not: Crock Pot Corned Beef

It’s become an annual tradition for me to make a St. Patrick’s Day corned beef brisket. I boiled the meat one year, and baked it in the oven the next. It’s turned out delicious both ways (though the quality of the Kroger-branded brisket was lousy with fat) but I found that the crock pot is the best way to go. No watching the pot for boil-overs! Plus, it makes side dish veggies at the same time.

I dislike celery so I replaced the cut stalks with celery flakes, which provides flavor without the icky texture. You’ll want to cut the potatoes into big chunks that are all of like size. It’ll depend on the size of the potato if you need to cut them into halves or quarters. I had pretty big potatoes, so I did quarters. Do get red potatoes, though. They cook all day and get tender, not mushy.

Bready or Not: Crock Pot Corned Beef

Make this along with the Mini Muffin Irish Soda Bread from last week, and your St. Paddy’s Day meal is all set! … Oh, you want dessert? How about these Irish Coffee Blondies from a few years ago?

Don’t forget to wear green on the 17th… unless you want to get pinched…

Modified from TheSkinnyFork.com

Bready or Not: Crock Pot Corned Beef

Bready or Not: Crock Pot Corned Beef & Vegetables

Course: Main Course
Cuisine: irish
Keyword: crock pot, holiday, slow cooker, st patricks day
Author: Beth Cato

Ingredients

  • 3 lb corned beef brisket + seasoning packet
  • 1 Tb celery flakes or chopped celery stalks
  • 1 yellow onion in wedges
  • 1/2 lb red potatoes cut into halves or quarters
  • 8 ounces baby carrots
  • 4-6 cups water

Instructions

  • Place celery flakes, onion slices, potatoes and carrots into the crock pot. Trim fat from the brisket and place it on top of the veggies.
  • Add 4-6 cups of water to the crock pot until the brisket is almost covered. Sprinkle the brisket's seasoning packet over the top.
  • Put the lid on and cook on high for 4 1/2 hours, or 8 to 9 hours on low.
  • Remove the brisket and slice thinly or pull into chunks. Serve with the cooked veggies.

OM NOM NOM!

     

     

     

    Bready or Not: Crock Pot Corned Beef

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    Bready or Not: Korean-Style Ground Beef

    Posted by on May 21, 2014 in beef, Blog, Bready or Not, main dish | Comments Off on Bready or Not: Korean-Style Ground Beef

    Holy cow. You’d think all cows are holy with how beef costs have gone up, and it’s supposed to get worse through the summer.

    That’s one reason why I like this dish. It uses lean ground beef (which has still gone up 50% in price the past few years…) but enables me to do something different than the standard taco filling. It’s also cheaper than the flank steak you typically see used for home versions of Korean or Mongolian-style dishes.

    This doesn’t taste like teriyaki, but has a sweet, savory flavor that goes fabulously with the meat.

    So if ground beef goes on sale, don’t go for the tortillas. Pick up some extra rice and make this instead!

    Recipe modified from Elizabeth Bryant.

    Bready or Not: Korean-Style Ground Beef

    Delicious, easy prep for ground beef!
    Course: Main Course
    Cuisine: Korean
    Keyword: beef
    Author: Beth Cato

    Ingredients

    • 1 pound lean ground beef
    • 1/4 cup brown sugar packed
    • 1/4 cup soy sauce
    • 1/2 Tablespoon sesame oil
    • 3 cloves garlic minced
    • 1/4 teaspoon ginger powder or 1/2 teaspoon fresh ginger minced
    • 1/2 teaspoon crushed red pepper
    • salt and pepper
    • diced green onions

    Instructions

    • Heat a large skillet over medium heat. Add in sesame oil and garlic, stir, then add in the hamburger and brown it. Drain most of the fat.
    • Add brown sugar, soy sauce, ginger, salt and pepper, and red pepper. Simmer for a few minutes to blend the flavors.
    • Serve over rice or noodles, and top with green onions.

    OM NOM NOM!

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