Hearty Beef and Beer Stew
Hearty Beef and Beer StewYield: 8 entrée portions
3+ pounds boneless chuck roast, trimmed of fat, silver and gristle
1 ½ teaspoons each salt and freshly ground black pepper
2 ½ teaspoons dried thyme, DIVIDED
3 Tablespoons canola oil, DIVIDED
1 pound onions (4 cups coarsely chopped)
1 Tablespoon minced fresh garlic
⅓ cup flour
1 (10.5 oz) can reduced-sodium chicken broth
1 cup dark beer
2 bay leaves
½ teaspoon salt and freshly ground black pepper
2 cups fresh baby carrots, peeled
1. Pat beef dry with clean paper towels. Cut beef into 1 ½ inch cubes. Mix salt, pepper and 1 ½ teaspoons thyme together and sprinkle on beef.
2. Working in batches, heat 1 tablespoon oil in a non-stick large, heavy Dutch oven or crock pot over medium-high heat. Add enough beef, in a single layer, to cover pan surface. Brown beef on all sides, taking care not to crowd the pan. Transfer cooked beef to a bowl. Repeat twice using remaining oil and beef. Place all cooked beef in bowl.
3. Add onions to the hot pan and scrape pan to loosen browned bits. Stir-fry until onions are tender, 4 to 5 minutes. Add garlic and cook only until fragrant, about 30 seconds.
4. Sprinkle flour over onions and stir to coat onions. Continue to cook flour about 1 minute.
5. Slowly add broth and beer, stirring constantly to blend liquid with flour.
6. Add bay leaves, remaining thyme, salt and pepper. Return beef and juices to pan.
7. Bring to a boil. Immediately reduce heat and simmer,covered about 1½ hours, stirring occasionally. Stir in carrots. Continue to gently simmer in covered pan until beef and carrots are tender, about 45 to 60 minutes.
8. Skim fat off the surface. Remove bay leaves.
9. If desired, remove beef and simmer liquid, uncovered, until it is reduced and thickened. Return beef to pan and heat thoroughly.
10. Serve atop hot cooked egg noodles.
Roast Beef Quesadillas
Roast Beef QuesadillasServings: 4
2 teaspoons canola oil
1 cup chopped onions
1 large fresh jalapeno, seeded and minced
2 cups diced cooked/leftover medium-rare roast beef with any juices
½ cup thick or chunky salsa
¼ teaspoon salt
Vegetable cooking spray
4 (10-inch) soft flour tortillas or wraps, (Mexican flavor preferred)
1 cup shredded Mexican cheeses blend
½ cup fresh cilantro leaves
Extra salsa, if desired
1. Over medium heat, in a medium-size skillet, heat oil until hot. Add onions and jalapeno. Sauté until onions are tender. Stir in beef and stir-fry until beef is warm. Stir in salsa and salt and heat briefly. Remove from heat.
2. For each quesadilla: Over medium heat, lightly spray an 11-inch to 12-inch skillet with cooking spray, place one tortilla in skillet and heat for 20 seconds. Turn over and sprinkle warm side with ¼ cup cheese. Place ⅔ cup of beef mixture and 1 heaping tablespoon cilantro evenly on one-half of tortilla.
3. When cheese melts and all ingredients are hot, fold tortilla in half, pressing the edges together. Remove from skillet and cut each quesadilla into 4 wedges. Serve warm with additional salsa, if desired.
