Beef & Stout Stew

Of all the differences between Aaron and I, I think the one I am confused by the most is the fact that he does not particularly like pot roast or beef stew. These happen to be two of the most wonderful and comforting foods on the planet, so I just don't get it.

Because of this fact, these are dishes that I don't make often. However, sometimes I just have to. (Sorry, babe.) I've been just pulling out the menu plans from Cooking Light lately, and a couple of weeks ago, this Hearty Beef and Stout Stew was on the menu. So I made it.

I had to leave for book club before dinner, so I left the stew on the stove for Aaron and the kids to eat. (I must confess that I had my doubts as to whether or not he would eat it.) When I got in my car to head home, I was shocked when I checked my phone and had received a text from Aaron: "Best stew I have ever had, only one I have ever liked." Whoa. 

So, needless to say, I'm saving the recipe.

INGREDIENTS
12 oz. boneless beef chuck, trimmed
1/4 tsp. salt
1/4 tsp. black pepper
5 tsp. olive oil
2 cups finely chopped onion
1 1/2 cups (1/4 inch thick) diagonally cut carrots
6 oz. cremini mushrooms, sliced
3 thyme sprigs
1 T. tomato paste
2 tsp. minced garlic
3/4 cup stout beer (such as Guiness)
1 1/2 cups unsalted beef broth
1 T. all purpose flour
1 1/2 tsp. low sodium soy sauce

DIRECTIONS

1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. 
2. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. 
3. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. 
4. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.

SERVINGS 4

Serving 1 cup | Calories 318 | Fat 16.7g | Protein 20.8g | Carbohydrate 18.9g

Zuppa Toscana

On a cold fall day, there's nothing better than a hearty bowl of soup. I got this recipe from Olive Garden, and it's delicious!

Ingredients

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Serves 6-8

Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers

Classic Chicken Noodle Soup

Ingredients:
2 tablespoons extra virgin olive oil
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:

• In a large pot or Dutch oven, heat the oil over medium-high heat.
•  Add the carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.
• Pour in the stock and bring to a boil over high heat. 
• Add the noodles and cook for 10 minutes, then add the chicken and parsley. 
• Continue cooking until the chicken is heated through and serve immediately.