Archive for beef


Posted in Comfort Food, Entree, Southern Cooking, Uncategorized with tags , , , , , , , , , on November 14, 2011 by thekytchnwytch


  • 1 onion, chopped
  • 1 Tablespoon butter
  • 1 pound ground beef
  • 1 pound lean ground pork
  • 1 egg
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup milk
  • 1/2 cup dried bread crumbs (flavored is good too; you can even grind up your favorite croutons)
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons prepared mustard
  • 1 Tablespoon soy sauce
  • salt and pepper to taste


1. Preheat oven to 350°F (175°C.)

2. Sauté the onions in a Tablespoon of butter. Put sautéed onion in a large bowl.

2. To the same large bowl, add and combine the beef, egg, onion, milk, and bread (or bread product of your choice.) Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or you can form it into a loaf and place it in a lightly greased 9×13 inch baking dish. In lieu of greasing the pan, you can also line it with aluminum foil. That also makes removing it from the loaf pan much easier.

3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. If you’re a big sauce lover, you can make extra to pour over it after it’s out of the oven.

4. Bake at 350°F (175°C) for about 1 1/2 hours. As with anything else you cook, checking the internal temperature with an internal thermometer is always best. Ovens vary greatly.


Beef and Guinness

Posted in Comfort Food, Irish, Recipes, Soups and Stews with tags , , , , , , , on January 30, 2011 by thekytchnwytch

This is a recipe I initially got from as “Traditional Beef and Guinness” by Margaret Johnson.  The original recipe is fantastic, but I always like to customize.  🙂  btw, PLEASE don’t leave out the raisins!  They are important as their sweetness balances the bitterness of the Guinness.  Eat “as-is” or do what I LOVE and serve this over colcannon.

• 2 Tablespoons olive oil
• 2 pounds lean beef, cubed
• 2 to 3 large onions, peeled and sliced
• 1/4 cup all purpose flour
• 4 carrots, thickly sliced
• 4 parsnips, thickly sliced
• 1 head celery, thickly sliced
• 2 quarts homemade beef stock, or canned low-salt beef broth
• 1 12 fluid ounce bottle of Guinness Stout
• 1 teaspoon caraway seeds
• 2 Tablespoons raisins
• 1 Tablespoon tomato puree
• 2 Tablespoons pearled barley, uncooked
• Salt and freshly ground pepper to taste
• 2 Tablespoons minced parsley


1. Heat the oil in a heavy skillet and brown the meat all at once over medium-high heat, stirring constantly.  Cook until the meat is lightly browned. Remove to a large kettle or dutch oven.

2. Reduce the heat in the skillet.  Add the onions and cook for 3 to 5 minutes, or until soft but not browned.  Add the flour and stir to coat the onions. Transfer the onions to the kettle with the meat and add the remaining ingredients.

3. Cover and cook over medium-low heat for 2 to 2 1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped parsley.

This recipe also works perfectly in a slow cooker.  Do steps 1 and 2 just the same way, except put it in the slow cooker rather than a kettle, set it on low, and let it cook all day.