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Posts Tagged ‘old bay seasoning’

Spring has definitely sprung and today would have been a great night to BBQ.  BUT since I had some stew meat to use up, I decide to pull out the good old reliable slow cooker perhaps one last time until the Fall (?) and make a nice hearty beer infused beef carbonnade.  It’s a Belgian dish and I choose this time to use a dark beer or more specifically Rickards Dark (an English style porter) because I had it on hand. 

I initially found the flavour quite strong so I added in some beef broth to help mellow it a bit.  And take the edge off it did….however the flavour of the dark ale was still present (and yummy by all accounts). We served it with a cheesy mashed potato.

Adapted from The 150 Best Slow Cooker Recipes

Crockpot Beef Carbonnade

2 tbsp oil
1/2 half a package bacon
2 lbs stewing beef
2 medium onions, sliced thin
6 garlic cloves, minced
2 tsp dried thyme leaves
1 tsp old bay seasoning (or celery seeds if you have on hand)
3 bay leaves
1 tsp seasoning salt
1 tsp pepper
1 tbsp sugar
1/4 cup flour
2 cups beer (or beer/beef broth combo)

 

Season your stew meat with salt & pepper.

In a sauce pan over medium-high heat add a glug of oil and then brown your beef stew in batches. Transfer to Slowcooker.

Next add in your bacon and cook until crisp. Remove and drain on paper towel. Set aside. Once cool cut into 1 inch pieces and add to the slow cooker.

In pan with remaining bacon fat add in your sliced onions. Cook until soft. Add garlic, thyme, old bay seasoning, bay leaves, another dash of salt & pepper and cook for 1 minute or so. Sprinkle sugar over mixture in pan and stir well. Add flour and cook for another minute (stir as you go). Finally add your beer/broth combo, increase your heat a little and cook until mixture thickens.

Pour saucepan mixture over beef & bacon.  I give it a little stir, cover and cook on low for about 5-6 hours or until meat is tender. Remove bay leaves and serve immediately.

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I first posted this recipe in 2006.  I am now starting to go through my recipes and update them.  During this process I found we hadn’t made this one in awhile and it needed some tweaking.  So I am re-writing the recipe today and making it tonight.

For this dish you can use any type of pasta you like…for us H enjoys the bow tie pasta as she thinks they’re butterflies.   The sauce in this dish is more like a gravy, delish.  Change up your spices to whatever you feel like. Tonight I used garlic powder, coriander seeds, a seafood seasoning mix and old bay.  It was fabulous.

Adapted from Sandi Richard, The Dinner Fix

Chicken & Mushroom Pasta

3 – chicken breasts, boneless/skinless and cut into 1 inch pieces
1-2 tbsp – olive oil
1 tsp – butter
2 small shallots, diced
10-12 brown or white mushrooms, sliced
1 tbsp – flour
1/2 tsp – spices (use your favourite, Mrs. Dash, lemon pepper, poultry seasoning, a BBQ blend – experiment!)
1 can – mushroom soup (Healthy Request – no msg)
2/3 cup – chicken broth
1/4 cup – orange juice (we used a little less)
1/2 cup – dry white wine (or chicken broth)
1 1/2 cups – baby carrots, or carrots peeled and chopped into small pieces
Salt & Pepper to taste
1 375 g box Bow Tie Pasta
Parmesan cheese, grated (for on top)

 
Put some olive oil in a sauce pan and heat over med-high. Season chicken with salt & pepper and add to pan. Cook until nicely browned. You may need to saute in batches.  Remove and set aside.

Add a little more oil if needed and your butter. Toss in your shallots. Saute for 1-2 minutes then add your mushrooms. Stir well and cook an additional 2-4 minutes. Sprinkle in your flour and spices mixing well.

Once your mushrooms are starting to brown stir in your chicken stock.  Mix well.  Add in your mushroom soup whisking until smooth. Whisk in orange juice, white wine (if using) and carrots, simmering until carrots are tender.

Cook your pasta in salted water until al dente. Put aside 1/2 cup hot cooking liquid. Drain and put into serving dish. Pour sauce and half of reserved cooking liquid on pasta and toss to combine. Sprinkle with parmesan cheese and serve immediately.  If you want to loosen sauce a little more add the rest of the cooking liquid.  Pour yourself a glass of vino and enjoy.

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