Steak and Stout Pot Pie

Steak and Stout Pot Pie

St. Patrick’s Day is right around the corner, so here we start a week of fun Irish recipes. This starts off as a slow cooker recipe and then is assembled and finished in the oven.

Ingredients:

3 lbs of chuck roast, cubed

1/4 cup of flour

salt and pepper to taste

3 Tbsp of vegetable oil

4 carrots, peeled and diced

1 pkg of frozen pearl onions

5 medium sized red potatoes, diced

2 cups of diced mushrooms

1 bottle of stout beer

2 frozen pie crusts, (pastry) thawed

1 egg

2 Tbsp of water

Dredge cut chuck roast in flour seasoned with salt and pepper.  Cook in a pre-heated skillet with oil until brown on all sides.  Remove from heat and transfer to a  slow cooker.

Add carrots, potatoes, onions and mushrooms to the browned chuck roast.  Pour one bottle of stout beer over the top.  Cover.  Cook 6-8 hours (or overnight).

Remove the stew from slow cooker and spoon into ramekins.  Divide remaining gravy and pour into each ramekin.

Preheat oven to 425 degrees.

On a floured surface, roll thawed pie crust and cut into circles slightly larger than the size of the ramekins.  Place the pie crust on top and crimp the sides.  With the tongs of a fork, poke holes in the top of the crust.

Beat the eggs in water and baste the “egg wash” on top of the crust.  Place ramekins on a cookie sheet and bake in the oven for 30 minutes or until the crust becomes golden brown.

 

 

Shanghai Noodles with Pork

Shanghai Noodles with Pork

Yes- yesterday’s pork chops are now today’s Shanghai Noodles. Love, love, love these. (of course, I added Sriracha Sauce to the recipe.) Serve with a squeeze of fresh lime juice.

Ingredients:

1 pkg of thin spaghetti

4 fully cooked pork chops, cut into thin slices

1 yellow onion, diced

1 red bell pepper, sliced

1 head of bok choy, sliced into rough chunks

1 cup of chicken broth

2 tsp of minced garlic

1 tsp of minced ginger

1/4 cup of fish sauce

2 Tbsp of Sriracha sauce

2 Tbsp of soy sauce

sliced green onion and limes to garnish

 

Begin by making the thin spaghetti noodles.  Once cooked, rinse with cold water and set aside.

As the wok (or skillet) is heating on the stove, dice up the onions and red bell peppers and bok choy.  Slice the cooked pork chops into bite-size pieces.

Add vegetable oil and sesame oil to the hot skillet.  Pour in onion and red bell pepper.  Cook 3 minutes.  Add chicken broth, fish sauce, garlic and minced ginger.  Stir being sure to scrape up the brown bits at the bottom of the pan.

Add bok choy and cook 2 more minutes.  Add Sriracha and soy sauce.  Stir.  Finish by folding in noodles.  Serve in a bow with a garnish of green onion and a slice of fresh lime.