Beer Stew

• Beer Beef Stew
• Butterscotch Popcorn
• Cheddar Biscuits
• Hot Cocoa with Rum

Beer Beef Stew

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Beer Beef Stew

• 1/2 cup vegetable oil
• 3 lb. chuck roast, cut into large chunks
• Salt and pepper
• 1 x large onion, peeled and chopped
• 6 x garlic cloves, peeled and sliced
• 1 x small can tomato paste
• 2 x bottles dark beer
• 2 x cups beef stock

Directions:

Beer Beef Stew

1. Preheat oven to 325 degrees F.
2. Heat oil in a large, heavy-bottomed pot.
3. Add beef chunks, season with salt and pepper and brown them.
4. When they are very well browned, remove them with tongs and reserve in a bowl.
5. Add onions to the hot pot and sauté them until they are golden brown.
6. Add garlic and tomato paste and cook, stirring, for a few minutes.
7. Place browned beef back into the pot and add the beer and stock.
8. Season with salt and pepper and bring to a simmer.
9. Place a tight fitting lid on the pot and put it in the oven.
10. Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

Butterscotch Popcorn

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Butterscotch Popcorn

• 1/4 cup corn oil
• 1 cup popcorn
• Salt
• 1 cup sugar
• 1/2 cup water
• 1 cup butter, cut into small pieces

Directions:

Butterscotch Popcorn

1. Pour oil into the bottom of a large pot and add popcorn. Heat over medium-high heat.
2. Place a tight fitting lid onto the pot but leave a space on one side for steam to escape.
3. Pop the corn.
4. When the popping slows down turn off the heat.
5. When it's all popped, pour into a large bowl and season with salt.
6. Pour sugar into a small pile in the center of a saucepan and add a half-cup of water around the outside.
7. Heat the mixture over medium heat.
8. The sugar and water will form a syrup and begin simmering.
9. The water will evaporate and leave behind pure sugar syrup which will then begin to brown.
10. Do not stir during this process, as the sugar may crystallize.
11. When it has reached a deep golden colour, add the butter.
12. Whisk until all the butter has been incorporated and the Butterscotch is smooth.
13. Pour over popped corn and stir well.
14. Let butterscotch harden and then serve.

Cheddar Biscuits

Yield: 8

Ease of Preparation: Easy

Ingredients:

Cheddar Biscuits

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup grated cheddar cheese
• 1 1/2 cups heavy whipping cream
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Directions:

Cheddar Biscuits

1. Preheat oven to 450 degrees F.
2. In a medium-sized bowl, whisk together the flour, baking powder and salt.
3. Add cheddar and stir.
4. Add cream and stir until the mixture just comes together.
5. Knead the dough a few times.
6. Pat the dough into a flat round about one inch thick and cut into eight wedges.
7. Place them on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.

Hot Cocoa with Rum

Ease of Preparation: Easy
Yield: 1 cup

Ingredients:

Hot Cocoa with Rum

• 1 tbsp cocoa powder
• 1 tbsp brown sugar
• 1 cup milk
• 1 oz rum, Baileys, Kalhua, Frangelico or your favourite liqueur

Directions:

Hot Cocoa with Rum

1. Place ingredients in a small pot and whisk well.
2. Place pot over medium-high heat and bring to a simmer.
3. Pour in liqueur and serve hot.

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Grandma’s Beef Stew

Michael’s mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.

• Beef Broth
• Beef Stew
• Brown Butter Mashed Potatoes
• Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Beef Broth

Ingredients:

Beef Broth

• 5 kg. of oxtails, short ribs, or beef bones
• 4 x chopped onions
• 1 heads of celery, chopped
• 6 x carrots, chopped
• 1 lb. of mushrooms, chopped
• 1 x small can of tomato paste
• 1/2 bottle of red wine
• 5 x large sprigs of fresh thyme
• 2 x large sprigs of fresh rosemary
• 4 x bay leaves

Directions:

Beef Broth

1. Preheat oven to 400 degrees.
2. Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.
3. Strain stock into a clean pot and simmer until reduced by half.

Beef Stew

Yield: 4

Ingredients:

Beef Stew

• 2 lb. of beef short ribs, cut into 2” pieces
• 3 tbsp of olive oil
• 3 x onions, chopped
• 3 x carrots, sliced
• 3 stalks of celery
• 1 heads of garlic, peeled
• 3 cups red wine
• 1/4 cup of tomato paste
• 1 can of beef stock
• 3 x bay leaves
• 3 sprigs of fresh thyme
• Salt and pepper

Directions:

Beef Stew

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
2. Serve with mashed potatoes.

Brown Butter Mashed Potatoes 2

Yield: 4

Ingredients:

Brown Butter Mashed Potatoes

• 4 x Yukon Gold potatoes
• 1 stick of butter
• Large pinch of nutmeg
• Salt and pepper
• 1 cup of milk or 1 cup cream

Directions:

Brown Butter Mashed Potatoes

1. Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
2. Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
3. Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.

Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Yield: 4

Ingredients:

For the Salad:

• 1 bag of baby spinach
• 1 x granny smith apple, cored and sliced
• 1 x pear, cored and sliced
• 1/2 of a red onion, sliced thinly
• 1/2 cup of walnuts

For the Raspberry Vinaigrette:

• 1/2 cup of red wine vinegar
• 1 cup of olive oil
• 1/2 cup of frozen raspberries
• dash of hot sauce
• Salt and pepper

Directions:

For the Salad:

1. Place salad ingredients into a salad bowl and toss with the vinaigrette.

For the Raspberry Vinaigrette:

1. Puree vinaigrette ingredients with an immersion blender, or in a blender.

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