St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.
- 4 slices bacon
- 2 1/2 pound boneless beef chuck
- 1 teaspoon salt
- pepper to taste
- 2 tablespoons olive oil
- 2 onions, coarsely chopped
- 2 cloves garlic, minced
- 1 can dark Irish beer (like Guinness)
- 1 small can tomato paste
- 3 carrots
- 3 large russet potatoes, cubed
- 1 tablespoon brown sugar
- 2 – 3 cups beer broth
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.
A fun recipe for a Friday night family movie night or for serving while having a bunch of people over for the big game.
- ¾ bag of your favorite type of crinkle cut fries.
- ¾ cup shredded Colby Jack cheese (shred it yourself for a creamer cheese)
- 4 slices bacon
- 2 green onions, chopped
- ½ cup to 1 cup ranch dressing
- salt and pepper
- Heat oven to 425.
- Spread fries onto baking sheet. Bake according to package directions.
- Cook bacon until crispy in skillet, drain on paper towel, and chop.
- When fries are crispy, remove from oven, season with salt and pepper. Pile fries into the center of the pan. Top with shredded cheese and bacon.
- Put back in oven for another 3-5 minutes to melt cheese.
- Remove and top with green onions. Serve with ranch on the side.
What do you do with those turkey leftovers? Here is a healthy and tasty salad that is a great option for the days after the holiday.
- 4 cups tightly packed chopped romaine lettuce
- 2 cups chopped roasted turkey
- 1/2 cup cherry tomatoes, cut in half
- 1/4 small red onion, thinly sliced
- 1/4 cup bacon bits
- 1/2 cup whole wheat croutons
- 1/4 cup Ranch Dressing
- Place lettuce on large platter.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
- 4 slices cooked and crumbled bacon
- Crackers, as desired
- Heat oven to 375° F.
- Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
- Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
- Serve with crackers.