Garlic Herb K.C. Strip Roast

Photo Source: Epicurious 

Serves: 4 to 6, depending on roast size.

Ingredients

• 1 Kansas City strip roast
• 2 heads roasted garlic
• 3 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 1/2 cups red wine 
• 1/2 cup beef stock

Instructions:

1. Preheat oven to 325 degrees.
2. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels.
3. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth.
4. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and theyme, and stir to blend.
5. Pat this mixture evenly over the top and sides of the roast.
6. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan.
7. Cook to desired doneness, removing roast at 135 degrees for medium rare; 150 degrees for medium.
8. Tent loosely with aluminum foil and let stand for 15 minutes. 

Recipe Source: vintagenaturalbeef.com 

Beef & Irish Stout Stew via AllRecipes.com

(photo credit: delish.com)

Serves: 6

Ingredients

• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (such as Guinness®)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Recipe Source: allrecipes.com