If life were as simple as old-fashioned beef stew & biscuits …

If life were as simple for me as old-fashioned beef stew & biscuits …

I can make a savory beef stew without thought and with my eyes closed.  Like a ballerina gracefully sweeping across the stage, I twirl around my kitchen with grace and in minutes the sweet smell of comfort is bubbling away on the stove top.  The distinct aroma of braising meat bathed in the deep barley flavors of Guinness call out for me to make biscuits…  who am I to refuse.   Biscuits are as easy of a dance as stew, I use my fingers to cut in the butter and by touch, I know when they “feel” just right.

If life were as simple for me as old-fashioned beef stew & biscuits …

the hardest decision would be choosing between jam or honey on my biscuit,  and that’s easy … BOTH


Life is not simple for me today …

New cell phone is  lost, old one stolen, learning how to use a new Droid .  Sounded like a good idea at the time.

1 teenager has gone crazy

Upload-download-sync your phone… 2 hours later, “Can I just have some music to go to the gym please!” I yelled this at the AT&T customer service rep before I hung up.

The scale is broken and the dryer is shrinking my clothes …

If life were as simple for me as beef stew & biscuits …

the only worry would be if there are enough potatoes … There are never enough potatoes!

Here is a GEEZ Louise! recap of my visit this week to the grand opening of  Lazy Acres Market in Long Beach CA.  These folks know how to keep it simple, organic-natural-whole foods …

Guinness Beef Stew
Prep time:
Cook time:
Total time:
Serves: 6 - 8
  • 2 pound chuck roast, trimmed and cut into small 1 inch bite size pieces
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 Tablespoons unbleached organic flour
  • 2 Tablespoons grape seed oil - divided
  • 1 medium yellow onion, cut into small dice
  • 4 medium carrots, peeled and cut into large dice
  • 4 ribs of celery, cut into 1 inch slices
  • 1 pound Idaho Dutch baby potatoes
  • ¼ cup tomato paste
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon brown sugar
  • 2 garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 – 12 ounce Guinness Beer or 1 ½ cups of red wine
  • 3 cups low sodium chicken broth
  • 4 sprigs of fresh thyme
  • 1 cup frozen organic peas
  1. In a large bowl, combine meat, salt & pepper, and flour- toss to combine.
  2. Heat a large Dutch oven or a heavy bottom soup pot over medium heat; once hot, add in oil. Brown the meat in two batches, each batch should take about 3 minutes. Watch the heat so that the flour doesn't burn.
  3. Place all the meat back into the pot with the cut vegetables, tomato paste, Dijon brown sugar, and garlic. Stir to combine and cook for 3-4 minutes.
  4. Add in beer, broth, and thyme sprigs. Bring to a boil, cover with a lid, and reduce the heat slightly. Keep the liquid to a low simmer and cook for 25 - 30 minutes. Discard any thyme stems floating at the top.
  5. Just before serving add in frozen peas.
  6. Serve remaining stew warm for dinner.


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