Tuesday, October 18, 2016

Irish Beef Stew with Mashed Potatoes

3 Tbsp. olive oil, divided
1 lb. beef chunks
1/2 c.carrots, chopped
salt and pepper, to taste
garlic powder, to taste
thyme, to taste
basil, to taste
rosemary, to taste
coriander, to taste
2 c. beef broth
1/2 onion, diced
5 sprigs cilantro, chopped
2 Tbsp. butter, softened, almost completely melted
2 Tbsp. flour
1/3 c. frozen peas
hot mashed potatoes (I make mine mixed with butter, sour cream, milk, salt, and pepper)

In a skillet, brown the beef in 2 Tbsp. olive oil until browned on all sides, about 4-5 minutes.

Remove the beef and put it in a crock pot. Add in the carrots, spices (I was lighter on the rosemary and basil than all the other spices), and beef broth. Cook on low for 3-4 hours.

After 3-4 hours, cook the onion in a deep pot with 1 Tbsp. olive oil. Cook about 5 minutes, add the cilantro, and cook another minute or two.

In a small bowl, combine the butter and flour. Stir until smooth and mixed together.

Transfer the stew from the crock pot to the deep pot with the onion and cilantro. Turn up the heat to high. Stir the butter mixture into the stew. Add in the peas. Let the stew come to a boil, and let it boil 2-3 minutes, stirring occasionally. Let the stew get thick before reducing the heat. Serve over hot mashed potatoes.

I'll be making this again.

Here's a link to the recipe I slightly adapted: http://www.laurenslatest.com/irish-beef-stew-mashed-potatoes/

Pumpkin White Chocolate Chunk Cookies

Plan ahead... needs to chill... 
1/2 c. unsalted butter, melted
3/4 c. sugar
1/4 c. brown sugar
2 tsp. vanilla
1/3 c. pumpkin puree
1 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
pinch of ground ginger
pinch of salt
2 tsp. cornstarch
1 tsp. baking soda
2 c. flour
1/2 c. white chocolate bar cut into chunks
cooking spray
sprinkles (optional)

In a large bowl, beat together the butter and sugars until combined.

Add in the vanilla and pumpkin. Stir to mix in.

Add in everything else minus the white chocolate (and sprinkles, if you choose to use them) until you get a soft dough.

Stir in the chocolate chunks.

Refrigerate the dough for 30-60 minutes.

When your dough is ready, preheat oven to 350 F. Spray two baking sheets with cooking spray.

Drop dough by tablespoonfuls onto the prepared baking sheets, about 1 inch apart. Bake for 4 minutes, then rotate pans. Bake for 4-6 more minutes. Don't over bake these. They will continue to cook slightly after you remove them from the oven.

Slightly flatten the cookies with the bottom of a glass. Add sprinkles if you want. My two year old added sprinkles to ours.

Let cool on the baking sheets about 10 minutes before removing to a wire rack.

Here's a link to the recipe I slightly adapted: http://thedomesticrebel.com/2014/09/30/the-best-chewy-pumpkin-chip-cookies/