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.
These taste amazing are really easy to make. Easy to make and tasty are big wins while making a holiday meal.
- 4 small baking potatoes (1 lb./450 g)
- 1/4 cup Philadelphia Dill Cream Cheese Product
- 1/4 cup milk
- 1/4 cup Shredded Double Cheddar Cheese
- 2 Tbsp. Bacon Bits
- Prick potatoes in several places. Microwave on HIGH 6 to 8 min. or until tender, turning over and rearranging after 3 min. Cool 5 min.
- Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
- Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 min. or until heated through.
Winters on the prairies are colder and longer than they really need to be. To get through them, you need warm hearty foods like this Chicken Pot Pie recipe.
- 1 can Low Fat Cream of Chicken Soup
- 2 cups (500 mL) cubed, cooked chicken
- 1 cup (250 mL) frozen vegetable
- 1 medium potato, diced, cooked without salt
- 1 frozen uncooked pastry shell (9″ / 23 cm), thawed 15 minutes
- Combine soup,chicken,vegetables and potato; spread in empty pie plate.
- Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
- Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.