Jubilee & William Schneider

A collection of all our projects and a blog about our life.

MOM’S GUINNESS BEEF STEW

Mom’s Guinness Beef Stew

Ingredients:
– 1 Tb vegetable oil
– 1 pound beef stew meat, cut into bite-size pieces
– salt to taste
– 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions)
– 2 cups broth (beef, vegetable or chicken)
– 8 oz can tomato sauce
– 1 bottle/can Guinness

Directions:
1. Heat 1 tablespoon of oil in large skillet. Add cubed meat and salt; cook until browned on all sides. Remove from skillet and set aside.
2. Put assorted veggies, tomato sauce, broth and Guinness in slow cooker. Add seasoning (salt) to taste and stir.
3. Add cooked, cubed meat to slow cooker. Be sure the met is fully covered with liquid. If not, add water or more broth.
4. Cook on high for 5 hours. Check tenderness of meat.

 

POACHED EGG & MUSHROOMS

 

Poached Egg and Mushrooms

Serves 2

Ingredients:
– 2 Eggs (poached)
– 2 toasted pieces of brioche bread
– Mushroom garnish

Mushroom Garnish:
– 3 cups cubed seasonal mushrooms
– 3 slices bacon, cubed (for meatless option sub for garlic confit)
– salt to taste
– pepper to taste

Directions:
1. Heat sauce pan. Cook bacon, cubed. When bacon is done remove from pan and set aside. Use bacon grease to cook mushrooms.
2. Add mushrooms to greased pan. Salt and pepper to taste. Cook until browned, slight crunch, add bacon for last minute. Remove and place on paper towel to soak up excess bacon fat.
3. Toast bread.
4. Add mushroom garnish to toasted bread.
5. Poach your egg. Set atop the garnish and bread. Pour excess bacon fat from pan (about 1 tsp.) over egg. Salt and pepper to taste.