Posts Tagged ‘stew’

Leftover Roast Beef Stew

Posted: January 15, 2012 in Recipes
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Have you ever cooked a roast and had way to much left over? To me, it is not as good as leftovers as a turkey, chicken or ham are. So here is a recipe that will make your leftover roast beef come to life. The best part is I made with BEER!!

Ingredients

About 3 cups of Leftover Roast Beef cut into chunks and fat removed

1 – 12oz. beer of your choice

1 onion chopped fine

1 green pepper chopped fine

3 cups of Beef stock

1 Tbs. of Dried oragano

1 Tbs. of dried basil

2 cups of mushrooms or more if you like ūüôā

6-8 red potatoes cut into chunks

1 bunch of chopped fresh basil

3-4 garlic cloves, crushed or minced

1 can of fire roasted tomatoes

1 Tbs. of olive oil

Salt and pepper to taste.

Directions

The first thing we did was chop up the beef, and marinated it in the beer overnight.

In a medium to large cooking pot or dutch oven, add the olive oil and when hot add the onions and cook for about 3-4 min and add a little salt and pepper. Then add the garlic and cook for about 1 min. more. Add the green peppers and cook for 3 more min.

You then can put in the mushrooms and cook them down a little here, or not it depends how you like your mushrooms. If you like them bigger and more hearty don’t cook them down. If you like them a little more soft and smaller then cook them down a few minutes.

At this point you want to add the beef broth and tomatoes, juice and all. Stir and scrape the bottom of the pot or dutch oven getting all those cooked-in bits into the liquid.

Now the rest is easy, add everything else except for the fresh basil, including the beef with the beer. Bring to a boil slowly and simmer until the potatoes are softened, about 20-30 min.

After the potatoes are cooked add the fresh basil and simmer for 10-15 min more. Serve right away. This is also a good stew for leftovers. I brought this to work the next day and it was fantastic.

I discovered a version of this stew on Kalyn’s Kitchen, check out her Italian leftover roast beef stew. I made her version step by step and it came out good. This is the modified Beer Drinkers Kitchen version. We hope you like it and let us know if you make it and how it came out.

 Cheers,

Donna and Matt

Turkey Chili

Posted: October 3, 2011 in Recipes
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This recipe has been refined over the past few years. It is a healthy version of the classic football Sunday chili. It goes great with beer and it is easily reheated and awesome as leftovers. The chili can be kept in the fridge for 4-5 days after that you can freeze it. We put it in individual containers for quick thaw and reheat.

Keep in mind, as with most of my recipes, I never follow a recipe exactly every time. I don’t spend a ton of time measuring out exact amounts. I estimate most of the time. So if I call for a tablespoon of something and it looks like more or less in the picture that is why. I also almost always layer my spices.

This makes a large pot of chili, meant to be kept as leftovers. If you don’t want to make this large of a batch, just reduce the ingredients by half.

I hope you enjoy this recipe. It is one of my favorite ones that I make. If you have any suggestions that could make this recipe even better, just us know in the comments below. Enjoy!!

Ingredients:

2lbs of 99% fat free ground turkey

3 red bell peppers, chopped

 3 large onions, chopped

 10-12 Jalapenos, chopped

 3 Р28 oz cans of chopped tomatoes.

 1 Р28oz can of tomato puree

 2 Р4oz cans of tomato paste.

 2 large cans of black beans (1lb. 13oz.) drained and rinsed

 approx. 3 tbs of chilli powder (for the mash, layer extra thru out the cooking process)

 approx. 2 tbs of cumin (for the mash, layer extra thru out the cooking process)

approx. 1 tbs. Ground Cayenne pepper powder (for the mash, layer extra)

 4-6 cloves of garlic, crushed

 approx. 2 tbs of oregano

 approx 1 tbs. Salt (for the mash, layer extra thru out the cooking process)

 approx 2 tbs of ground black pepper (for the mash, layer extra thru out the cooking process)

 approx. 2-4 tbs. Olive oil

Chop the veggies, I use a corer for the jalapenos, if you don’t have one you can cut them in half and scrape out the seeds and slice into half wedges.

We use the 99% fat free ground turkey meat. Only 120 calories per serving, and almost no fat.

Directions

In a large skillet brown the turkey with 1-2 tbs of olive oil. Layering some chilli powder, cumin, salt and pepper. (10 min or so). Then set the ground turkey aside.

I have a bottle of olive oil that has dried habanero peppers and rosemary fresh from our garden. This give it a little extra heat.


Heat 1-2 tbs. Of olive oil in a large sauce pan. Add the onions and cook until soft, (4-5 min.). Also layering your spices at this point.¬† Add ¬Ĺ of the crushed garlic, cook another 2 min. I love the smell of this after I add the garlic.

Add all of the red peppers and jalapenos. Cook another 2-3 min. layering your spices.

Add the chilli powder, cumin, cayenne pepper, garlic, oregano, salt, pepper, 2 cans of tomato paste and the cooked turkey. Mix well and cook for 2-3 min.

This part is the mash, cook this for about 2-3 min or until it is a nice thick mash, before adding the tomatoes and beans.


Add the 3 cans of chopped tomatoes and the can of puree, mix well and bring to a boil. We like to use the can tomatoes with no added fructose corn syrup. Let the ingredients from the mash blend in well here.

Add the black beans and stir well.

Simmer for at least 45 min. before serving.

Enjoy!!

Serve with baked scoops or what ever type of pita chips that you like. I bake my own, but that is for another recipe. ūüôā