Wednesday, November 10, 2010

Beef Stew

1-1.5 lbs beef (or venison) stew meat
1 can/bottle Guinness
1/4 stick butter
1 onion (diced)
4 carrots (cut)
4 celery stalks (cut)
4 potatoes (cut)
8 mushrooms (quartered)
2 cups vegetable juice
1 large can crushed tomatoes (appx. 28 oz.)
1 teaspoon beef stock concentrate (or a boullion cube)
1 teaspoon thyme
1 teaspoon ground rosemary
salt and pepper to taste (I use about a teaspoon of each)

  • Toss the stew meat with just enough Guinness to coat it and allow to sit as you chop your vegetables.
  • Melt butter in skillet.  Saute onions.  Brown the stew meat.
  • In stock pot, put vegetable juice, crushed tomatoes, stock concentrate/boullion and spices on medium heat.  Allow to simmer.  Add meat and all vegetables except mushrooms (add them when the stew is close to done so they don't disintegrate).
  • Simmer for 2 hours (you can leave longer if you'd like, but I like my vegetables to keep a little bite so I leave it on the stove for less time).
  • Season and serve!

Thursday, November 4, 2010

My favorite pumpkin project of the year

Mini pumpkin
Black spray paint
Thick white paper
Black magic marker
Red paint and thin brush or toothpick (for mouth)
Black felt (I used glittery felt)
2 wooden skewers
Duct or packaging tape (to tape the eyes to the stem and the skewers to the back of the wings)