Soups

Bavarian Leek and Cabbage Soup

December 28, 2022 by admin

Ingredients

3 tablespoons extra-virgin olive oil
2 medium leeks, white and light green parts, halved and thinly sliced (see Tip)
1 cup coarsely chopped carrot
1 cup diced celery
2 tablespoons chopped fresh thyme
6 cups low-sodium chicken broth or stock
1 12-ounce bottle lager
8 cups thinly sliced green cabbage
3 cups diced red potatoes
2 bay leaves
4 cups chopped greens, such as chard or kale
12 ounces smoked bratwurst or kielbasa, cut into ½-inch rounds
¾ teaspoon salt
Chopped fresh parsley for garnish
Ground pepper to taste
½ cup reduced-fat sour cream

Directions

Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme.
Cover and cook, occasionally stirring, for 10 minutes.
Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.
Uncover, reduce heat and simmer for 10 minutes.
Stir in greens and sausage and cook, occasionally stirring, until the potatoes are tender, 10 to 15 minutes more.
Season with salt and pepper. Discard bay leaves.
Ladle into bowls and top each with parsley, if desired.

Savory and Simple French Onion Soup Recipe

January 4, 2022 by admin

This French onion soup is warm, cozy, and flavorful with beef stock and caramelized onions. Top with sliced French bread or croutons covered in melty Gruyere, Parmesan, or provolone cheese.

Watch the video tutorial and see how easy it is to re-create this restaurant-quality onion soup recipe.

Kitchen Items Used in Recipe

INGREDIENTS 1x2x3x

4 lbs yellow onions peeled and thinly sliced (approximately 5–6 large onions)
3 tbs butter
4 Cloves garlic minced
3 tablespoon flour
1 Cup dry white wine
8 Cups vegetable or beef stock
1 teaspoon Worcestershire sauce
2 each Bay leaves
3 Springs fresh thyme or 1 teaspoon dried thyme
to taste Sea Salt and fresh cracked pepper
1 loaf baguette
grated or sliced cheese such as Gruyere, Asiago, Swiss, Gouda or Mozzarella

INSTRUCTIONS

Caramelize the onions

In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan

Simmer the soup

Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.

Toast the bread

Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.

Broil the topping

Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about ¼ cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve immediately while the soup is hot and bubbly.

The Best Guinness Beer™ Chili Recipe

October 20, 2020 by admin

Ground beef, beans, Guinness Beer™, diced onions, just the right spices, what's not to love?! This recipe has really is the best Guinness Beer™ chili recipe you will ever taste. A few people in our test kitchen were not big fans of chili so we set out to win them over; this recipe did it! This post has moved to our other website: Days Well Spent https://dayswellspent.com/the-best-guinness-beer-chili-recipe/

Full length video: https://youtu.be/aRkdkYtEkss

Savory Beef Stew with Red Wine

September 15, 2018 by admin

As we get ready to settle into fall we knew we wanted to share our beef stew with red wine recipe. This is a rich hardy stew that perfect on a chilly day to not only warm the body but to nourish it. This stew can be made in a dutch oven, on the stove-top or in a crockpot. No matter how you prepare it you'll find yourself going back to the pot for more.

INGREDIENTS

2 lbs beef cut into 1 ½" pieces chuck or round roasts
2-3 Tbsp flour
2-4 Tbsp Vegetable oil as needed
1 onion sliced
3-4 cloves garlic minced
3 Tbsp tomato paste
¾ cup red wine
4-6 cups beef broth divided
1 Tbsp Worcestershire sauce
2 bay leaves
2 sprigs rosemary
2 celery stalks sliced
3 carrots sliced
3 potatoes sliced
salt black pepper and cayenne pepper to taste

INSTRUCTIONS

Preheat oven to 350°F (180°C).
Season beef cubes on all sides with salt and pepepr
Dredge beef in flour, shaking off excess.
Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
Remove all beef from pan. Reduce heat to medium.
Add onions and more oil if needed to soften onions, about 2 minutes.
Add garlic and saute for 1 minute.
Add tomato paste and stir to coat onions.
Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
Add beef and any juices that have collected to pan. Mix well.
Cover and bake for 1 ½ hours.
Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
Cover, return to oven and bake for 1 ½ hours.
Remove from oven, taste and adjust seasoning as desired.
Let rest for 10 minutes before serving, garnish with rosemary or parsley.

Savory Beef Stew with Red Wine

Cooking with Spirits Test Kitchen

Print Recipe

Ingredients

2 lbs beef cut into 1 ½" pieces chuck or round roasts
2-3 tablespoon flour
2-4 tablespoon Vegetable oil as needed
1 onion sliced
3-4 cloves garlic minced
3 tablespoon tomato paste
¾ cup red wine
4-6 cups beef broth divided
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs rosemary
2 celery stalks sliced
3 carrots sliced
3 potatoes sliced
salt black pepper and cayenne pepper to taste

Instructions

Preheat oven to 350°F (180°C).
Season beef cubes on all sides with salt and pepepr
Dredge beef in flour, shaking off excess.
Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
Remove all beef from pan. Reduce heat to medium.
Add onions and more oil if needed to soften onions, about 2 minutes.
Add garlic and saute for 1 minute.
Add tomato paste and stir to coat onions.
Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
Add beef and any juices that have collected to pan. Mix well.
Cover and bake for 1 ½ hours.
Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
Cover, return to oven and bake for 1 ½ hours.
Remove from oven, taste and adjust seasoning as desired.
Let rest for 10 minutes before serving, garnish with rosemary or parsley.