Just in time for your St Patrick celebration Tina shares her recipes that will make you a Rock Star.
Beef and Guinness Stew
2 T. Canola Oil, divided
1 T. butter, diided
1/4 c. all purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1 in. cubes
1 t. salt, divided
5 c. chopped onion (about 3 onions)
1 T. tomato paste
4 c. fat-free, less-sodium beef broth
1 (11.2-oz.) bottle Guinness Draught
1 T. raisins
1 t. caraway seeds
1/2 t. black pepper
1 1/2 c. (1/2″ thick) diagonal slices carrot (about 8 oz.)
1 1/2 c. (1/2″ thick) diagonal slices parsnip (about 8 oz.)
1 c. (1/2″) cubed peeled turnip (about 8 oz.)
2 T. finely chopped fresh flat-leaf parsley
1. Heat 1 T. oil in a Dutch oven over medium-high heat.* Add 1 1/2 t. butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 t. salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 T. oil, 1 1/2 t. butter, and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 t. salt, raisins, caraway seeds, and pepper; bring to a boil.
Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
Yields 8 servings (serving size: about 1 cup).
*If using a crock pot, follow the recipe except put everything in the crock pot and cook on low for 6-7 hours.
Brown Soda Bread
Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish oatmeal) make this a super-healthy interpretation of the classic Irish bread.
Cooking spray
11.25 oz. whole-wheat flour (about 2 1/2 c.)
2.25 oz. all-purpose flour (about 1/2 x.)
1/2 c. steel-cut oats (such as McCann’s)
2 T. brown sugar
1 T. wheat germ
1 T. baking soda
1 t. baking powder
1/2 t. salt
2 c. low-fat buttermilk
1 lg. egg, lightly beaten
1. Preheat oven to 325°.
2. Coat a 9×5-inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
4. Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread in 12 slices. Yield: 12 servings (serving size: 1 slice).
Smoked Salmon with Tangy Horseradish Sauce
Although smoked Irish salmon is tradition any smoked salmon will work in this dish- make sure to purchase smoked wild salmon because it’s a sustainable choice.
1/3 c. organic canola mayonnaise
1 T. chopped fresh flat-leaf parsley
1 T. prepared horseradish
1 T whole-grain Dijon mustard
1/4 t. freshly ground black pepper
12 slices Brown Soda Bread
12 thin slices smoked salmon (about 8 oz.)
Fresh dill sprigs (optional)
1. Combine first 5 ingredients in a glass bowl stirring well.
2. Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with a salmon slice and about 1 t. sauce. Garnish with dill, if desired. Yield: 6 servings.
