What’s Cooking Good Looking?

(note: I’m chuckling/wincing at the cheesiness of that title. But I can’t come up with anything more creative right now, so there it stays)

I know I haven’t been writing much lately (more because of lack of time than lack of things to write about) but I have been cooking a lot.

Several weeks ago Derek and I sat down with our budget and decided we needed to go back to buying our own groceries to have a little more control over what we spend on food each week (rather than doing mostly community groceries like we had been, which was getting expensive and usual didn’t cover all the essentials for the week). So for the past three weeks, I’ve been making a weekly menu and doing our grocery shopping.

Now, instead of half-heartedly rummaging through the refrigerator and cupboard when I get home from work to see what I can possibly throw together quickly, I’ve been making dinners in the mornings so Derek has something to eat when he comes home from class and I don’t have to worry about it when I get home from work. I’ve been spending more time cooking, but trying new recipes and enjoying being a little more creative with what I make. It’s been refreshing, actually, having things planned out like that.

I’ve tried a number of new recipes in the past few weeks, but I’ll just share the one (based off of this recipe but altered to fit what I had and like) for Guinness stew that I made for our date night. Derek is a fan of beef and Guinness, so this made his list of top recipes recently:

Guinness Beef Stew

Ingredients:

1 lb. lean beef stew meat, cubed
2 Tbsp. vegetable oil
2 Tbsp. flour
salt and pepper to taste (I used seasoned salt)
dash of cayenne pepper
1 1/2 c. Guinness (or other stout  beer)
2 large onions, chopped
2 parsnips, chopped
2 carrots, chopped
1 large potato, chopped
3 cloves garlic, minced
1 Tbsp. rosemary, crushed

Directions:

Mix together the flour, salt, pepper, and cayenne pepper. Heat the oil in a skillet. Dredge the meat in the flour mixture, then brown on all sides in the oil. Transfer the meat to a crock pot. Add about a cup of water to the skillet where you browned the meat and bring it to a boil, scraping the pan. Add this to the crock pot as well, along with the rest of the ingredients. Cook on low 8 hours or high 4 hours (I did a combination of the two).

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2 Comments

  1. This looks and sounds delicious! I love food that you can pre-cook and that gets better with every re-heating, and lots of stews do! :)

    Reply

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