Guinness Stew

While in Las Vegas, MDS and I had dinner at Ri Ra Irish Pub in Mandalay Bay. Nothing in Vegas is truly authentic, but it is possible that Ri Ra is the closest thing to authentic there. Ri Ra, which comes from a Gaelic term meaning fun and madness, was built from reconstructed pubs from Ireland. Ri Ra is a beautiful pub that makes you forget that you are surrounded by casinos. 

The food at Ri Ra is excellent Irish pub fair. MDS ordered the Guinness Stew, which was delicious. So I decided to try to re-create the stew. Now the first steps in preparing the stew requires about an hour of dedicated steps. But once the stew is put together, it just simmers for some time with occasional stirring. One ingredient that is traditional is parsnips, which are related to carrots. I found that I really like parsnips and will add them into my regular rotation of roasted vegetables.

Guinness Stew 

• Olive oil
• 1/2 pound bacon
• 2 1/2 pounds beef
• 3 Tbsps. flour
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 1 tbsp. minced garlic
• 2 onions, chopped
• 3 medium potatoes, cut 1/2 inch pieces
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 1 large parsnip, chopped
• 12-16 ounces Guinness stout
• 1 cup beef broth
• 2 tbsp. Worcestershire sauce
• 1/4 cup tomato paste
• 1 tsp. ground thyme
• 2 bay leaves

Cut beef into one-inch pieces. Dredge beef through flour mixed with salt and pepper. Fry bacon in a Dutch oven. Remove bacon. Add olive oil, if needed. Brown the beef on all sides, working in batches until all beef is browned. Remove all beef. Cook onions until carmelized. Add garlic and cook for two minutes. Add potatoes, carrots, celery, and parsnips. Cook for 5-10 minutes. Add Guinness and bring to a boil. Deglaze the bottom of the pot. Boil for 2 minutes. Return the bacon and beef to the pot. Add broth, Worcestershire sauce, tomato paste, bay leaves, and thyme. Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours. Remove bay leaves. Enjoy!

Chicken Stir-Fry Whip Up

I found this recipe among Grandma's recipes. I assume that she found it in on a jar of Miracle Whip, based on the ingredients. And the name of the recipe--whip up--is accurate; the recipe is very quick to make.

This recipe could easily be sized up or down to meet the number of servings that you might need. When I made this recipe, I served it over noodles instead of rice. I also cut the chicken into chunks instead of strips so that the chicken would cook faster. And, although the recipe says to cook the chicken for 3 minutes, it is better to cook the chicken for 10 minutes before adding the vegetables. And I did not have miracle whip, so I substituted mayonnaise. This meal was delicious and easy, so give it a try.

Chicken Stir-Fry Whip Up 

• 1 pound chicken breast, cut in chunks
• 3/4 cup miracle whip
• 16 ounces frozen mixed vegetables, thawed
• 2 Tbsp. soy sauce
• 1 tsp. garlic powder

Cook the chicken in a large skillet in the miracle whip for 10 minutes. Add the mixed vegetables, soy sauce, and garlic powder. Continue cooking until chicken is cooked through and the vegetables are tender. Serve over rice. Enjoy!

Pork Goulash

Every year during the period of lent, I give up sweets. So when I turn to Mom's recipe box, instead of all the delicious desserts, I look for savory recipes. I came across this pork goulash recipe and thought it would be worth trying. Goulash is a meat and vegetable stew that is an excellent comfort meal. There are many variations of goulash, with variations of meat, vegetables, and seasonings.

This recipe was very to make, with fairly standard ingredients that are easy to find. One ingredient that I had to substitute was the can of condensed onion soup. I used a packet of dried onion soup mix with a cup of warm water and a tablespoon of corn starch. The recipe said to serve the goulash over noodles, but I served it over farro. It can also be served with bread or rice, so enjoy it however you prefer.

Pork Goulash 

• 1 1/2 pound pork, cut in cubes
• 1/4 cup flour
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 2 Tbsp. olive oil
• 1 can condensed onion soup
• 1 can diced tomatoes
• 1/2 green pepper, chopped
• 1/2 cup celery, chopped
• 1/8 tsp. thyme
• 1/2 cup water

Dredge meat in flour mixed with garlic salt and pepper. Reserve excess flour. Brown meat on all side in oil in large heavy skillet. Add remaining ingredients except water. Blend reserved flour with water and stir into mixture. Cook, covered on low heat, for one hour. Stir twice during first hour of cooking. Add a little water if necessary. Remove cover and cook 15 minutes longer. Serve over noodles. Enjoy!