Diaper Dolphin

My sweetie pie loves the water... so much so that I think we are going to sign up for swim lessons. Her class is called the "Diaper Dolphins". I might sign her up just because I think that is adorable!

Splish Splash, Big Girl Bath!

We had to remove the infant seat in the whale tub last night.  My baby is on her way to being a big girl... I don't know if I'm ready!

Souper Sunday

Last year, in an effort to celebrate fall, we started Souper Sunday at our house.  Beginning with the first Sunday in fall and lasting until the Sunday before the first official day of spring, we have soup for dinner.  It quickly became a favorite, and something my husband and I would look forward to all week.  Sometimes I cook from a recipe, but more often I end up cooking from an idea and whipping up my own creations!  Last Sunday was the first Souper Sunday of the 2010 fall season, and it did not disappoint!  I got many requests for the recipe for this hearty stew, prompting me to start blogging again.  I saw this being made on the television show Diners, Drive-Ins and Dives, but was sad that they did not post the recipe.  I don't know how mine compares to the little Irish pub that was featuring it, but this one is out of this world!  Creamy in texture with big chunks of tender meat and vegetables, this stew did not disappoint!  So without further adieu, here is my recipe for Guinness Beef Stew! 

Guinness Beef Stew

Shopping List
2 lbs stew meat (You can get it pre-cubed or use chuck or brisket meat.)
4 carrots
1 large yellow onion
6 medium or 4 large russet potatoes
1 can chunky tomato soup (I used Amy's Organic tomato bisque.)
2 Guinness beers (I think any dark beer would work, but I think the Guiness provided an awesome richness!)
2 c beef stock
1 c water
4 tbl flour
garlic powder
2 bay leaves
salt
pepper

1.
Place cubed beef in a gallon sized Zip-Loc bag with 1 beer and a generous sprinkling of garlic powder.  Leave in the refrigerator for 2-3 hours.
2.
Drain liquid, and sprinkle flour over meat to coat.  
3.
In a stock pot, over medium high heat, brown beef until you can no longer see the flour.  It isn't necessary to cook it all the way through.  Using flour should have put a nice crust on your meat, and it will help stabilize the chunks during the long simmer.
4.
Pour the stock and remaining beer in the pot with the cooked beef.  Add bay leaves, pepper and soup to the mixture and stir.  Bring the contents up to a simmer, and reduce the heat to low.  Leave your pot uncovered! You want to allow some of the liquid to evaporate and concentrate those yummy flavors!  Let your pot simmer for at least three hours, while stirring occasionally.  If you leave it on the stove longer... great!
5.
About an hour before you want to enjoy your stew, add the water, and bring the stew back up to a boil.  Add your carrots and onions.  I like my veggies chunky, but cut them how you like them! Simmer with the lid on until your veggies are done. 
6.
While the veggies are simmering, in a separate pot, boil cut potatoes.  You don't want to cook them in your stew, because they are very absorbent, and often steal flavor from the rest of the ingredients! (Plus they get mushy!)
7.
Season stew with salt and pepper to your desired taste.  Place a serving of potatoes in a bowl, and pour your stew on top.  

Enjoy!   
    

Back By Popular Demand

We are back with a new blog. My last one went bizerk, and I am not tech savvy enough to figure out how to fix it, so I just started over! Hopefully I will find the time to fancy it up and post!  For now, enjoy a photo of my sweet, bitty gal and her pooch!