Post by Chuckie on Jan 27, 2012 23:32:53 GMT -5
Well, some of you were in chat last night when I was TOTALLY STRESSING OUT and $hit! $hit! $hitting about having my boss & his wife and company coming for dinner tonight and not a CLUE what to make!!!! (story IS longer than that but will spare you the details). Anyhow, Medictwelve posted a link for this on the 'other' site, and then 58limited cut/pasted the actual recipe. Keep in mind this was originally for a CROCKPOT, and I didn't change the wordage any.
I pretty much followed the recipe, except I browned some hamburger (1#), drained it and added it as well. When it gets to the part I highlighted in red, I had the Chambers oven preheated to 350 degrees. I ran the gas for 20 minutes, and then left it in there for about 3 hours to CWTGTO. Since Monkey made herself a veggie version, we finished them off in the broiler on the back porch stove, as I used the #1 Lisk Roaster w/o the insert for mine as I was feeding five and needed a larger batch. They both together wouldn't have fit in Izzy's broiler! And it did NOT take any 10 - 12 minutes to get done under the broiler--they'd of burnt to CRISP!
It came out GREAT!!! Much to my chagrin, I wound up using a whole bottle of Guinness in the stew to make up some more 'gravy'. I added a wee bit more flour too to thicken it up.
We also made the icebox (refrigerator rolls) from the Idlehour, adding 1 TBS onion granules and 3 TBS dried minced onions to the dough. I made the bread pudding I posted a modified recipe for it on here a year or so ago, and Monkey made her Mom's chocolate pie too for dessert. They were full, fat & happy when they left--and we sent them packing with leftovers of EVERYTHING. The two bottles of wine with dinner (a merlot from Sturgis and a 2002 Norton from Stonehill Winery in Missouri) a cocktail b4 and port after left all pretty mellow.
I think my employment is secure--for a coupla more days anyways!
CHEERS!
Chuckie
p.s.--and THANKS for putting up w/me in chat Thursday night! ;D
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Recipe is on-line from Williams-Sonoma www.williams-sonoma.com/recipe/slow-cooker-shepherds-pie.html.
Here is the Shepherd's Pie recipe from Williams-Sonoma (just in case they take it down):
Ingredients:
5 Tbs. olive oil
5 lb. boneless beef chuck, cut into 1-inch cubes
1 lb. button mushrooms, quartered if large
1 yellow onion, diced
3 garlic cloves, minced
5 Tbs. all-purpose flour
1/2 cup Guinness or other stout beer
1 cup beef broth
1/4 cup mushroom demi-glace
1 bouquet garni
Salt and freshly ground pepper, to taste
1 bag (14 oz.) frozen pearl onions, thawed
1 1/4 lb. carrots, peeled and cut into 1-inch pieces
1 cup fresh or thawed frozen peas
6 cups mashed potatoes
1/2 cup grated cheddar cheese
Directions:
In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, sear the beef until browned on all sides, 4 to 6 minutes per batch. Transfer to a platter.
Warm 2 Tbs. of the olive oil in the insert. Add the mushrooms and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Transfer to the platter.
Warm the remaining 1 Tbs. olive oil in the insert. Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and flour and cook, stirring frequently, until fragrant, about 1 minute. Slowly whisk in the beer, broth and demi-glace and bring to a simmer. Add the bouquet garni, salt, pepper, beef, mushrooms and pearl onions.
Place the insert on the slow-cooker base, cover and cook on high for 2 hours. Add the carrots, cover and cook for 2 hours more. Stir in the peas. (this is where I put the roaster of stuff in the preheated 350 degree Chambers, 20 minutes of gas, then approx 3 hours CWTGTO)
Preheat a broiler. Spread the mashed potatoes over the beef mixture, forming a 1-inch layer, and sprinkle with the cheese. Transfer the insert to the broiler and broil until the cheese is melted and starting to brown, 10 to 12 minutes. Let rest for 10 minutes before serving. Serves 12.
Williams-Sonoma Kitchen
I pretty much followed the recipe, except I browned some hamburger (1#), drained it and added it as well. When it gets to the part I highlighted in red, I had the Chambers oven preheated to 350 degrees. I ran the gas for 20 minutes, and then left it in there for about 3 hours to CWTGTO. Since Monkey made herself a veggie version, we finished them off in the broiler on the back porch stove, as I used the #1 Lisk Roaster w/o the insert for mine as I was feeding five and needed a larger batch. They both together wouldn't have fit in Izzy's broiler! And it did NOT take any 10 - 12 minutes to get done under the broiler--they'd of burnt to CRISP!
It came out GREAT!!! Much to my chagrin, I wound up using a whole bottle of Guinness in the stew to make up some more 'gravy'. I added a wee bit more flour too to thicken it up.
We also made the icebox (refrigerator rolls) from the Idlehour, adding 1 TBS onion granules and 3 TBS dried minced onions to the dough. I made the bread pudding I posted a modified recipe for it on here a year or so ago, and Monkey made her Mom's chocolate pie too for dessert. They were full, fat & happy when they left--and we sent them packing with leftovers of EVERYTHING. The two bottles of wine with dinner (a merlot from Sturgis and a 2002 Norton from Stonehill Winery in Missouri) a cocktail b4 and port after left all pretty mellow.
I think my employment is secure--for a coupla more days anyways!
CHEERS!
Chuckie
p.s.--and THANKS for putting up w/me in chat Thursday night! ;D
----------------------------------
Recipe is on-line from Williams-Sonoma www.williams-sonoma.com/recipe/slow-cooker-shepherds-pie.html.
Here is the Shepherd's Pie recipe from Williams-Sonoma (just in case they take it down):
Ingredients:
5 Tbs. olive oil
5 lb. boneless beef chuck, cut into 1-inch cubes
1 lb. button mushrooms, quartered if large
1 yellow onion, diced
3 garlic cloves, minced
5 Tbs. all-purpose flour
1/2 cup Guinness or other stout beer
1 cup beef broth
1/4 cup mushroom demi-glace
1 bouquet garni
Salt and freshly ground pepper, to taste
1 bag (14 oz.) frozen pearl onions, thawed
1 1/4 lb. carrots, peeled and cut into 1-inch pieces
1 cup fresh or thawed frozen peas
6 cups mashed potatoes
1/2 cup grated cheddar cheese
Directions:
In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, sear the beef until browned on all sides, 4 to 6 minutes per batch. Transfer to a platter.
Warm 2 Tbs. of the olive oil in the insert. Add the mushrooms and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Transfer to the platter.
Warm the remaining 1 Tbs. olive oil in the insert. Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and flour and cook, stirring frequently, until fragrant, about 1 minute. Slowly whisk in the beer, broth and demi-glace and bring to a simmer. Add the bouquet garni, salt, pepper, beef, mushrooms and pearl onions.
Place the insert on the slow-cooker base, cover and cook on high for 2 hours. Add the carrots, cover and cook for 2 hours more. Stir in the peas. (this is where I put the roaster of stuff in the preheated 350 degree Chambers, 20 minutes of gas, then approx 3 hours CWTGTO)
Preheat a broiler. Spread the mashed potatoes over the beef mixture, forming a 1-inch layer, and sprinkle with the cheese. Transfer the insert to the broiler and broil until the cheese is melted and starting to brown, 10 to 12 minutes. Let rest for 10 minutes before serving. Serves 12.
Williams-Sonoma Kitchen