Roasted Portobello Mushroom Chili
1# portobello mushroom caps
1 tbsp chopped garlic
1 large green bell pepper diced
1 large yellow bell pepper diced
1 large bell pepper diced
1 large yellow onion diced
1/4 cup chopped jalapeno
2 cups cooked black beans
3 cups diced tomato
2 cups tomato puree
3 cups water
2 tbsp paprika
2 tbsp ground cumin
1 tsp ground coriander
1 tbsp chipotle powder
Salt as needed
Remove the stems from mushrooms and lightly oil, season with salt and pepper. Roast in a 350F oven until the mushrooms start to slightly dry out. Remove from the oven and dice. set aside.
In a large sauce pot heat a small amount of oil and add in the garlic, peppers, onions, and jalapenos. Cook until the vegetables start to soften.
Add in the black beans and the mushrooms.
Add int the tomato puree and the water. Bring to a boil and turn down to a simmer.
Season with the cumin, paprika, coriander, and chipotle.
Finish with salt as needed.
Guinness Beef Stew
1 tsp chopped garlic
1 cup diced celery
1 cup diced carrots
2 cups diced onions
1 potato peeled and diced
1 1/2 # cubed beef (chuck roast, inside round, sirloin, etc...)
5 cups Guinness beer
2 tsp beef base
2 cups quartered mushrooms
1 cup diced tomato
1 bay leaf
1 1/2 tsp dried thyme
2/3 cup all purpose flour
2/3 cup melted butter
1 more cup Guinness
Salt and pepper to taste
In a large soup pot heat a small amount of olive oil and add the garlic, onion, potato, carrot, celery, and mushrooms cook until carrots start to soften.
Lightly season the beef with salt and pepper.
In saute' pan heat a small amount of olive oil and brown the cubed beef. Add the beef to the vegetable mixture.
Use a little of the Guinness to deglaze any drippings that stuck to the bottom of the beef saute pan. Add to the soup pot with the beef and vegetables.
Add the rest of the Guinness to the mix as well as the beef base.
Add in the bay leaf and the thyme.
Allow the stew to come to a boil and then turn down to a lazy simmer.
When the beef is tender mix the butter and flour in a separate pot to make a loose roux.
Add the roux to the stew and bring back to a boil while stirring.
Add in the tomatoes and the last cup of Guinness.
Season with salt and pepper as desired