Chef Stuart’s Beef and Guinness Short Ribs

4
by: Stuart O'Keeffe

This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it.

Beef and Guinness Short Rib

Prep time: 30 minutes

Cook time 2.5 hours

Serves 4 – 6

Ingredients:

4 lbs boneless short ribs, cut into 1.5 inch pieces

3 tablespoons extra virgin olive oil

Salt and pepper

1 large yellow onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, cut into .5 inch pieces

1 can Guinness

2 cups low sodium beef stock

Directions:

1. Preheat oven to 380 oF

1. Heat olive oil in Dutch oven

2. Pan sear short ribs until nice and brown on both sides, about 5 minutes per side

3. Remove meat from pan and set aside

4. Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.

5. Add carrots and celery and let cook for further 5 minutes

6. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.

7. Add back in the meat followed by the remaining stock and can of Guinness

8. Season with salt and pepper

9. Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours

Serve with a fresh green salad or on top of mashed potatoes

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Categories: Recipes
Posted on: February 8, 2010

Chef Stuart’s fast Coq au Vin

1
by: Stuart O'Keeffe

I love this classic French dish and it couldn’t be easier to make with my fast recipe !!!

coq_au_vin

Ingredients

4 tablespoons olive oil

6 slices bacon, chopped

2lbs chicken wings, halved at the joint

2 cups flour well seasoned for the chicken

2 cups button mushrooms, rinsed

1 lb baby carrots

3 cloves garlic, peeled and minced

2 cups yellow pearl onions

1 bottle red wine, cabernet preferably

2 cups chicken broth

2 bay leaves

1 small handful thyme

Directions

  1. Heat olive oil in Dutch oven over medium-high heat.
  2. Add the bacon and cook until crisp. Transfer to a separate plate.
  3. Place chicken pieces in the seasoned flour, shake off any excess
  4. Brown the chicken in the dutch oven,  until lightly brown on each  side. Place on another plate to the side.
  5. Sauté the mushrooms, carrots, garlic, and onions in the pot until they just begin to brown.
  6. Bring half the bottle of wine to a simmer for 10minutes  with the vegetables, scrape any brown bits from bottom of pan with wooden spoon(deglaze).
  7. Add the chicken broth and the rest of the wine and bring back to a light simmer. Add back in the bacon and chicken and remaining ingredients.
  8. Simmer for 30 minutes and then transfer into a preheated oven at 375oF for 20minutes.
  9. Serve on top of fresh mashed potatoes or some chunks of crusty bread.
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Categories: Recipes
Posted on: February 6, 2010