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Baby, It’s Cold Outside!


As the winter continues to blast the region with icy gusts of wind and below-freezing temperatures, the time has come for some hearty fare cooked slowly to add warmth to your home as well as your body.

And what could be more welcome than beef cooked until it falls apart with the touch of a fork? SavorSA offers two complementary yet different takes on braised beef with mushrooms. One is Pot Roast With Wild Mushrooms and Thyme, which is cooked in red wine. The other, Pasta With Braised Beef and Mushrooms, has wine with a hint of  cream.

We also include a recipe for Guinness Stew, an old favorite whose appeal extends far beyond Ireland.

No matter what you cook, just remember to stay warm this weekend.

Recipe: Pot Roast with Wild Mushrooms and Thyme

Recipe: Pasta With Braised Beef and Mushrooms

Recipe: Make Guinness Stew in a Slow Cooker

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Make Guinness Stew in a Slow Cooker


This variation on an Irish classic stews in a slow cooker, such as a Crock-Pot, for hours before its flavors meld together into a savory whole.

Guinness Stew in a Slow Cooker

8-10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves, divided use
3 pounds stew meat, cubed
1/2 cup flour
Dash of salt
Dash of black pepper
Dash of garlic powder
2-3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portobello mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3/4 ounces beef broth
1 envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon Italian herb seasoning, such as Mrs. Dash
12 ounces Guinness Stout
1 cup frozen peas, if desired

Put potato, carrot, and celery chunks in the bottom of slow cooker or Crock-Pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tablespoons of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.

Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.

Add meat and onions to slow cooker, top with mushrooms.

Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to slow cooker. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).

Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread.

Makes 10 servings.

Adapted from RecipeZaar.com

(Photo: Nicholas Mistry)

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Local Market Recalls Beef


Culebra Meat Market No. 1 at 2800 Culebra Road has recalled certain beef products sold between Oct. 2 and Oct. 12.

Anyone who purchased sliced beef, stew beef or ground beef at this store only during that time should not consume it but return it to the store, manager Javier Ramirez said. Customers will be offered a refund or an exchange of other meat.

The recall is because of possible E. coli contamination and may affect 2,000 pounds of beef, he said.

For information, call the store at (210) 432-2170.

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