Takk For Maten Recipes

  Ingredients: 2 pounds sirloin cubes cut into 1-inch cubes 1 ounce olive oil 1 each dry bay leaf 8 ounces diced onions 4 ounces diced carrots ½ ounce chopped garlic 2 teaspoons fresh thyme 2 teaspoons fresh rosemary ¼ teaspoon red chili flakes 8 ounces Guinness stout 1 quart beef broth Method of Preparation: •  Place steak and flour in plastic zip lock bag; seal and shake vigorously to coat • Heat oil in large, heavy bottomed stock-pot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf. • Add bay leaves, garlic, and onions and cook about 5 minutes until tender. Sprinkle in remaining flour; cook 1 minute, stirring constantly.   Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute. • Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thicke

Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.   I varied the initial recipe as follows:      5 cloves of garlic 2 cups diced onion (1 large) 1 tbsp Cumin 1-2 tbsp Red Chili Powder (from new Mexican red chilies) 3 - 15 oz. cans red kidney beans (I increased the amount. You can try other beans,.I use Kidney, black, and pinto)              4 – 21/4 oz. cans sliced black olives                 3 – 15 oz. cans tomato sauce 1 – 15 oz. can diced Mexican tomatoes            1 - 2 oz. can diced green chilies (I omit this if the Mexican tomatoes contain chiles). 1 – 19 oz. can/jar enchilada sauce     Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)                          I - 16 oz. bag frozen corn (I add)   ½ dozen corn tortillas torn into pieces             2 cups sour cream (I add to each bowl to taste. Also, if freezing helps to leave the sour cream out)   Also, I add