Week 12
We are bringing out the Irish on Day 1 with Beef and Guinness Stew! I served this to some of my husband’s co-workers and a year later they are still talking about it. It’s easy to make and can be made with any stout beer, but we always use Guinness.
Dinner Meal Plan Archive
Day 1
- Beef and Guinness Stew over Mashed Potatoes (Rate recipe)
- Soda Bread
Day 2
- Cheddar Chicken Spaghetti (Rate recipe)
- Green Salad
Day 3
- Swiss Hamburgers (Rate recipe)
- Rice
- Sugar Snap Peas
Day 4
- Baked Garlic Parmesan Chicken (Rate recipe)
- Angel Hair Pasta with Marinara
- Spinach & Garlic Sautéed in Butter
Day 5
- Chipped Beef Gravy (Rate recipe)
- Buttermilk Biscuits
- Fresh Fruit
Day 1 Dinner Menu
- Beef and Guinness Stew over Mashed Potatoes (Rate recipe)
- Soda Bread
Beef and Guinness Stew
This delicious Irish beef stew made with Guinness® stout beer is perfect for St. Patrick's Day.
Ingredients
- 2 lbs. beef stew meat, cut into 1" cubes
- 4 Tbsp. olive oil, divided
- 3 Tbsp. flour
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- ¼ tsp. cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, minced
- 2 Tbsp. tomato paste
- 1-½ - 2 (11.2 oz.) bottles Guinness® stout beer
- 3 large carrots, chopped
- ½ tsp. dried thyme, or 1 sprig fresh thyme
- 4 cups prepared mashed potatoes
Instructions
- Place beef cubes into a large bowl and drizzle with 1 Tbsp. olive oil. Mix well.
- In a separate dish, combine flour, salt, black pepper, and cayenne pepper; mix well.
- Sprinkle flour mixture over beef mixture and toss to coat.
- Heat remaining oil in a large fry pan or Dutch oven. Add beef and cook on medium-high heat, stirring frequently, until browned.
- Add chopped onions and minced garlic and cook until onions are tender-crisp.
- Add 1 bottle of stout beer to pan and stir, scraping any food from the bottom and sides of the pan.
- Add tomato paste and stir until well blended. Add carrots, thyme, and remaining stout beer.
- Cover and cook at a simmer for 2-3 hours, stirring occasionally.
- Serve over mashed potatoes.
Notes
Vegetarian Guinness® Stew
- Make a batch of vegetarian meatballs.
- Heat the cooked meatballs in a pan with a very little bit of oil and cook over medium heat until they are heated on the outside.
- Add the flour and continue the recipe as is from there.
- Brown the beef on the stovetop in a large skillet.
- Follow the recipe instructions until the point where the stew needs to simmer.
- Transfer the stew to a slow cooker and cook it on low for 3-4 hours.
- Put the 1 Tbsp. oil in the inner pot and brown the meat in it without the flour (you can put the cayenne, salt, and pepper on it) on sauté mode.
- Add the beer (up to the amount recommended for liquid on your model of pressure cooker), onions, garlic, thyme, and carrots to the pot.
- Cook on manual pressure (high if you have the option) for 25 minutes.
- NPR for 15 minutes, then release pressure and open lid.
- Mix the flour with about ½ cup of the liquid from the pot (careful, it's hot!), whisking well to get any lumps out.
- Add the flour mixture back to the pot and stir gently to mix.
- Add the tomato paste and the remaining beer and heat on sauté mode for just long enough to heat through (watch carefully for burning - this won't take long).
- Turn off the Instant Pot as soon as the stew is hot and serve the stew over mashed potatoes.
Nutrition
Calories: 377kcal | Carbohydrates: 35g | Protein: 29g | Fat: 13g | Sodium: 380mg | Fiber: 4g | Sugar: 4g | Net Carbs: 31g
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Day 2 Dinner Menu
- Cheddar Chicken Spaghetti (Rate recipe)
- Green Salad
Cheddar Chicken Spaghetti
Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.
Ingredients
- 8 oz spaghetti, cooked according to directions
- 2 cups cooked chicken, cubed
- 2 cups shredded cheddar cheese, divided
- 10.5 oz can cream of chicken soup, undiluted
- 1 cup milk
- 1 Tbsp pimientos, diced
- 4.5 oz can green chilies
- 1 Tbsp dried tarragon
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
- Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
- Bake uncovered at 350°F for 20-25 minutes or until heated through.
Notes
The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."
Nutrition
Calories: 306kcal | Carbohydrates: 27g | Protein: 15g | Fat: 15g | Sodium: 587mg | Fiber: 1g | Sugar: 3g | Net Carbs: 26g
Cheddar Chicken Spaghetti Permalink
Day 3 Dinner Menu
- Swiss Hamburgers (Rate recipe)
- Rice
- Sugar Snap Peas
Shortcut Baked Swiss Hamburgers
Swiss steak is a slow-cooked beef with a tomato-based gravy. We’ve taken that idea and made Swiss Hamburgers to take advantage of frozen hamburger patties in an easy recipe with a rich, tomato-based sauce.
Ingredients
- 6 frozen hamburger patties
- ¼ cup barbecue sauce
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
Instructions
- Place frozen hamburger patties on an aluminum foil lined cookie sheet.
- Mix the remaining ingredients and pour over hamburger patties. Cover with foil.
- Bake at 325°F for 1 hour.
Nutrition
Serving: 1hamburger | Calories: 270kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Sodium: 297mg | Fiber: 1g | Sugar: 8g | Net Carbs: 9g
Shortcut Baked Swiss Hamburgers Permalink
Day 4 Dinner Menu
- Baked Garlic Parmesan Chicken (Rate recipe)
- Angel Hair Pasta with Marinara
- Spinach & Garlic Sautéed in Butter
Chipped Beef Gravy
We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
Ingredients
- 4.5 oz jar dried beef
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups milk
- 2 tsp beef bouillon granules
- dash hot sauce
Instructions
- Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
- Tear or cut beef into bite-sized pieces; set aside.
- Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
- After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
- Add beef and heat through. Serve over buttermilk biscuits or toast.
Notes
Chipped beef gravy is delicious over our easy 3 ingredient buttermilk biscuits.
Nutrition
Calories: 226kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Sodium: 1211mg | Fiber: 1g | Sugar: 10g | Net Carbs: 12g
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