A Southern Sunday Post…The First One in 2013!

I hope 2013 finds you happy and well so far! Our family has had a nice break from the chaotic schedules we lead by spending a week with most of our children at the beach. Although it was very cold most of the time it was still nice to get away and play games, work very difficult puzzles and eat out at some wonderful restaurants. We had a very nice New Year's Eve dinner at Cuvee Bistro in Destin with Miller and Sarah and then a fun night at the wharf ringing in the New Year with a band called Bon-Journey! 

Yes, you heard me! They sang nothing but my favorites! All Bon Jovi and all Journey all night long! I was in heaven! I did however embarrass Miller and Sarah with my dancing skills!

Now that we are home and trying to settle into a routine again I began to think of recipes that could last us a few nights and possibly send some back with Miller when he returns to Auburn. Here is one of my favorites! I'll share the other with you soon!

I'm actually making this one for tomorrow night while we watch the all important "game"! It's much better if it's made a day ahead!

Guinness Beef Stew over Garlic Mashed Potatoes

2 1/2-3 lbs. trimmed beef stew meat

1 C flour

1/2 t garlic powder

1/2 t pepper

Kosher salt to taste

3-4 T Olive Oil

1 lb. baby carrots

2 sticks celery sliced 

1 large onion, diced

2 t minced garlic

2 bay leaves

2 T tomato paste

2-3 C beef broth, low sodium

1 12oz. bottle dark beer

1/2 t thyme

1/2 t pepper

8 ozs. sliced mushrooms

16 ozs. peeled pearl onions

3-4 T cornstarch

enough water to blend cornstarch

Dredge beef in mixture of flour, garlic powder, pepper and kosher salt and brown on all sides in the olive oil. Transfer to paper towel lined plates to drain. Add to slow cooker. Add the baby carrots and celery on top of beef.  Saute the diced onion and the minced garlic in the same pan that you browned the beef in, scraping up any of the yummy browned bits. Add the tomato paste, beef broth, beer and thyme and pepper and mix till blended. Pour over all in the slow cooker and cook for 6 hours on low. Add the mushrooms and the pearl onion and continue cooking for 2-3 more hours or until meat is tender and veggies are done. When all is done to your liking, whisk the cornstarch and water until well blended and add to the slow cooker. Turn to high and heat until thickened. You may have to add more liquid which can be either beef broth or more beer depending on your taste but you should be able to tell this as it cooks. 

(Again, the flavors really intensify if this is made a day ahead, allowed to sit in the refrigerator, skim off any fat that may solidify and then reheat the next day and add the cornstarch mixture.)

Serve over  Paula Deen's garlic mashed potatoes.

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Hope you enjoy this! Can't wait to catch up with everyone and see just what's been going on in your life!