Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Guinness Beef Stew with Rosemary Biscuits

Guinness Beef Stew with Rosemary Biscuits

It's no secret at this point that I love British pub recipes, and I love St. Patrick's Day! This Guinness beef stew recipe is so good - rich, hearty, and (my favorite) easy! I call this a stew, but you'll notice that this dish is a lot thicker than a soup - almost more like a casserole! Make this delicious St. Patrick's Day recipe this weekend to celebrate, and serve with my Traditional Soda Bread! Dinner plans made!

I don't know about you, but on chilly days there's just nothing better than a warming stew! This one-pot meal bakes in a dutch oven, which means very little hands on time and very little clean up! If you don't own a dutch oven yet, GET ONE! They're a total game changer, and we use ours all the time. This is the one we use and love!

And if you want some St. Patrick's Day dessert ideas, how about one of these?

Stew Ingredients:

2 tablespoons olive oil
2 large onions, roughly diced
4 garlic cloves, minced
6 carrots, sliced into bite sized pieces
2 stalks celery, sliced 
1/4 cup all-purpose flour (I use King Arthur)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
 2 lb beef chuck, cut into 1-2" cubes
1 3/4 cups Guinness (or other stout beer)
2 teaspoons Worcestershire 
(1 tsp brown sugar)
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Rosemary Biscuits Ingredients: 

1 1/2 cups flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks), grated cold butter
2 tablespoons chopped fresh rosemary
1/2 cup cold water


Preheat the oven to 325 F. Heat the olive oil in a dutch oven over medium heat. Add the onions, garlic, celery and carrots and cook until the onions are softened and translucent, stirring occasionally.

While the vegetables cook, prepare the beef. In a medium bowl, stir together the flour, salt and pepper. Add the beef, and use your hands to coat each piece with the flour mixture.

Remove the vegetables to a plate. Add the beef to the dutch oven and cook, stirring frequently until the beef is browned. Return the vegetables to the dutch oven along with any leftover flour. Add the Guinness, Worcestershire, brown sugar and rosemary. Bring to a boil over medium heat. Once the mixture boils, cover the dutch oven and cook in the preheated oven for about 1 hour and 45 minutes.

For the biscuits: 

Stir together the flour, salt and rosemary in a bowl. Lightly stir in the butter. Add the water, and shape into a soft dough using your hands. Separate the dough into 6-8 pieces, and using your hands shape each piece into a small ball. Add the biscuits to the dutch oven, and return the stew to the oven to cook for an additional 30 minutes. Sprinkle with parsley for garnish and serve with a Guinness!

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Kirsten Bell
Traditional Soda Bread

Traditional Soda Bread

Today I'm sharing one of my very favorite bread recipes with you - soda bread! Whenever we go to an Irish pub, I always make sure to order this! Soda bread, unlike most breads uses baking soda and buttermilk to make it rise instead of yeast. The soda gives the bread a very slight tangy and sweet taste, which makes it even more delicious dipped in stew or spread with butter.

If you've ever shied away from breads because you're nervous about yeast, give this bread a try! It's very quick and easy, and perfect for your St. Patrick's Day meal!

A fun little fact: it's traditional to mark a cross into the top of your soda bread loaf before it's baked. According to Irish folklore, this either wards off evil spirits or lets the fairies out! 


4 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, cold and cubed
1 3/4 cups buttermilk
1 egg


Preheat the oven to 425 F, and line a baking sheet with parchment paper.

Whisk together the flour, salt and soda in a mixing bowl. Cut the butter into the flour mixture until it's evenly distributed. I used my fingers, and moved quickly so I didn't melt the butter. You can also usea pastry cutter or two forks, or pulse briefly in your food processor! So many options haha!

In a small bowl, whisk together the buttermilk and egg. Make a well in the middle of the butter/flour mixture, and add the buttermilk mixture. Mix well, first with a wooden spoon and then with your hands. The dough will be soft and sticky, but shouldn't be too wet. If necessary, add a bit more flour.

Turn the dough onto a lightly floured counter and knead lightly and briefly. Shape into an 8-10 inch round. Put the loaf onto a lined baking sheet, and using a sharp knife, cut a cross into the top of the loaf.

Bake for 40-55 minutes, or until a knife inserted into the middle comes out clean. When it's done, the loaf will sound hollow when you tap the bottom. Let cool for 10-15 minutes before removing from the baking sheet. Serve warm with salted butter.
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Kirsten Bell
Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

This coconut curry butternut squash soup is healthy, delicious and perfect for cold days! It's super easy to make, naturally healthy, gluten-free and easily vegan. Usually butternut squash soup is a fall staple, but I love it year-round. Especially with what feels like a hundred feet of snow on the ground outside and frigid temps, we're all about the warming soups!

Used in this post: 

I looooove Thai food, especially curries! My mom and I always love to order pumpkin curry, which is what inspired this new twist on the traditional butternut squash soup recipe. I love the red curry flavor, and that it's not overly spicy. Try serving this with Cheesy Pesto Rolls and a Winter Salad!


2 tablespoons butter
1 onion, diced
3 cloves garlic, diced
2-3 lb butternut squash, cut into 1 inch cubes
4 cups chicken stock
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons red curry paste
1 (14 oz) can full-fat coconut milk


Melt the butter in a large saucepan over medium low heat. Add the onion and garlic, and cook until soft and translucent - about 10 minutes. Add the butternut squash through red curry paste. Bring the ingredients to a boil, then reduce temperature to low, and simmer for 20-25 minutes or until the butternut squash is fork-tender. Remove from heat, and stir in coconut milk.

Move half the mixture into your Vitamix blender, select the hot soup setting, and start your machine. Continue with the other half of the soup, and serve with a squeeze of fresh lime!

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Kirsten Bell
Fresh and Healthy Winter Salad

Fresh and Healthy Winter Salad

In the summer, I'm obsessed with salads. They're so light and fresh - perfect for warm evenings on the patio. During the winter I definitely crave more comfort foods like macaroni and cheese or cheesy pesto rolls haha! But we've been making an effort to up our veggie intake, which has meant a lot more salads!

I've been trying to keep our salads new and exciting, experimenting with different ingredients and flavors. I love everything about this salad! The juicy pear is delicious with the tart cranberries, and toasted pecans are delicious with a hint of salty feta cheese. Topped with homemade shallot and basil vinaigrette, this is a winter salad that we'll be enjoying all year long!  

In this post: 

Side note: I recently got these to-go dishes from Villeroy & Boch, and I am obsessed. Aren't they so pretty?? The dishes work perfectly for my salads, and I love that they're not plastic. We've been purging our plastic storage containers, so I really like that these are porcelain. Also eating off of a real bowl is just so much more enjoyable, don't you think? I use the small dish for my dressing, but it would also be perfect for dips and sauces!

Makes one salad, and about 1/2 cup dressing

Salad Ingredients:

2 cups romaine lettuce
1/2 pear, sliced
1/4 dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons pecans
Optional additions: boiled egg slices, bacon, sliced onion or avocado

Basil Shallot Vinaigrette Ingredients:

2 tablespoons champagne vinegar
1 tablespoon agave
1/4 cup olive oil
1/4 cup fresh basil leaves
2 tablespoons finely chopped shallot
2 tablespoons dijion mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Vinaigrette Directions:

Combine all of the ingredients in the bowl of your food processor or blender (I used my Vitamix). Blend until smooth, and add any additional salt and pepper as needed. Serve!

If you make this recipe, be sure to tag me on Instagram (@thiscelebratedlife)! I love to see and share your creations!

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Kirsten Bell