Recipe of the Day: Slow Cooker Guinness Stew (Irish Stew)

Slow Cooker Guinness Stew

Prep time: 20 minutesCook time: 4 hours, 30 minutes

These instructions are for making the stew in a slow cooker. If you don’t have a slow cooker and would prefer to make the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).

Ingredients
2 Tbsp butter
2 pounds well marbled chuck beef roast, cut into 2-inch pieces
Salt
2 cups chopped onion
2 celery stalks, chopped
2 Tbsp tomato paste
1 pint (16 ounces) Guinness stout (we used Extra Stout)
3 cups beef broth
2 large carrots, peeled and cut into chunks
2-3 parsnips, peeled and cut into chunks
1 pound young turnips, peeled and cut into chunks
2 teaspoons dried thyme
Salt
1/4 cup chopped fresh parsley (optional)

Directions

I recommend going to the link at the bottom and reading what is there. It has some pictures and also some background information. Great help!

1 Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.

2 Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.

3 Add the rest of the Guinness, the beef broth, carrots, parsnips, turnips, and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on “high” for 4 hours, or “low” for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Yield: Serves 6-8.

Recipe found here: Slow Cooker Guinness Stew

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Recipe of the Day: Crockpot Bacon Cheese Potatoes

Crockpot Bacon Cheese Potatoes

Ingredients:
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Butter (*not margarine!)
Green Onions (optional)

Instructions:
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help it to not stick and to steam the potatoes. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter and cover with remaining foil….

Cover and cook on low for 10-12 hours (*serves 6)

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Recipe of the Day: Chicken Merlot with Mushrooms *National Slow Cooker Month*

Chicken Merlot with Mushrooms

Ingredients
3/4 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup merlot or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Directions
Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.

Prep: 10 min. Cook: 5 hours Yield: 5 Servings

Recipe found here: Chicken Merlot with Mushrooms

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Recipe of the Day: Italian Shredded Pork Stew *National Slow Cooker Month*

Italian Shredded Pork Stew

Ingredients
2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Daisy Brand Sour Cream, optional

Directions
Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired. Yield: 9 servings (3-1/2 quarts).

Recipe found here: Italian Shredded Pork Stew

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Recipe of the Day: Chipotle-Mango Pulled Pork *National Slow Cooker Month*

Chipotle-Mango Pulled Pork

Ingredients
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
1/4 cup packed light-brown sugar
2 cups low-sodium chicken broth
2 sweet onions (such as Vidalia), thinly sliced
3 cloves garlic, minced
2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
1/4 cup chopped cilantro
Cooked corn grits or polenta (optional)

Directions
1. Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.

2. In the bowl of a slow cooker, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned pork on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. With 30 minutes remaining, add mango; re-cover.

3. Stir in cilantro. Serve with corn grits or polenta, if desired.

Variations

Asian Barbecued Pork
Omit 1 onion, chipotles, mango, cilantro and the 1/2 teaspoon salt from the sauce. In a small bowl, combine 1/4 cup hoisin sauce, 1 tablespoon honey, a 2-inch piece of ginger (peeled and grated), 1 teaspoon sesame oil and 1 teaspoon Chinese 5-spice. Pour over browned pork in slow cooker. Slice and serve in beef ramen noodle soup, adding some of the cooking liquid to each bowl along with a poached egg and sliced scallions.

Spiced Indian Pork
Omit 1 cup broth, sugar and chipotles. Dice pork into 1-inch cubes and brown in oil. Add to slow cooker with remaining ingredients (except mango and cilantro) as well as 1 can (14.5 ounces) coconut milk, a 2-inch piece of ginger (peeled and grated), 1 teaspoon each cumin and turmeric, 1 tablespoon garam masala and 1/4 teaspoon cayenne. With 30 minutes remaining, add mango. Before serving, stir in cilantro. Serve over brown basmati rice.

Cuban Pork
Omit brown sugar, chipotles and mango. Add 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, zest of 1 lime and 1/2 cup diced pickles. When finished, stir in cilantro. Slice and serve with sliced ham, Swiss cheese, pickles and yellow mustard inside a panini, or on soft Cuban or Italian bread.

Creamy Pork and Mushroom Sauce
Omit tomato paste, brown sugar, chipotles and mango. Add 1 pound sliced cremini mushrooms, 2 sprigs rosemary and 2 tablespoons cornstarch (mix latter with a bit of broth to a cream-like consistency before adding). After cooking, discard rosemary, shred pork and replace cilantro with parsley. Slowly stir in 1/3 cup heavy cream. Serve with rigatoni and shredded Parmesan.

Recipe found here: Chipotle-Mango Pulled Pork

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Recipe: Raspberry Coulis

Ingredients:
1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Directions:
1 Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

2 Put the raspberies and the sugar syrup in a blender and puree.

3 Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.

4 The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Recipe found here: Raspberry Coulis

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Recipe of the Day: BBQ Pork for Sandwiches

BBQ Pork for Sandwiches

Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Recipe found here: BBQ Pork for Sandwiches

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Recipe of the Day: Slow-Cooker Cheesy Chicken & Potatoes

Slow-Cooker Cheesy Chicken & Potatoes

Ingredients

1large green pepper, chopped
1lb. red potatoes (about 3), very thinly sliced
1tsp. paprika
8small bone-in chicken thighs (2 lb.), skin removed
1can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1Tbsp. Worcestershire sauce
1/4cup chopped fresh parsley

Directions

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

kraft kitchens tips
SUBSTITUTE Prepare using smoked paprika.

Recipe found here: Slow-Cooker Cheesy Chicken & Potatoes

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Recipe of the Day: Slow Cooker French Onion Soup

This is so good! Especially on a really cold day.

Slow Cooker French Onion Soup

Ingredients

Soup
3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread
8 slices French bread, 1 inch thick
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated or shredded Parmesan cheese

Instructions

1. Mix onions and margarine in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.

3. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

4. Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

Recipe found here: Slow Cooker French Onion Soup

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Recipe of the Day: Slow-cooked Boneless Beef Ribs

Slow-cooked Boneless Beef Ribs

Ingredients2/3 cup all-purpose flour
2 teaspoon Salt
1/2 teaspoon pepper
4 pounds Beef ribs boneless
1/4 cup butter to 1/3 cup
1 large onion chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar or cider vinegar
3/4 cup brown sugar packed
1/2 cup Chili sauce
1/3 cup ketchup
5 cloves garlic minced
1 1/2 teaspoons chili powder

InstructionsIn large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5 quart slow cooker. In the same skillet, combine remaining ingredients. Cook & stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 10-12 hours or until meat is tender (falls apart with a fork).

Recipe found here: Slow-cooked Boneless Beef Ribs

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