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Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Spinach & Artichoke Dip

Spinach and artichoke dip is always a good idea. Throw together this recipe favorite that never goes out of style!

Find your ingredients and save more with Case Lot! View the weekly ad here.

Ingredients

  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 2 cups Italian cheese blend, shredded (mozzarella/parmesan)
  • 14 oz. can artichoke
  • 1 cup frozen spinach, thawed
  • 4 garlic cloves, minced
  • Salt and pepper

Recipe

  1. In a medium saucepan, mix together cream cheese, sour cream, mozzarella and parmesan until they are all melted together.
  2. Remove spinach from package and drain by applying pressure.
  3. Next, drain artichokes and chop to the size of your liking.
  4. Add the spinach and artichoke to your cheese mixture and cook for several minutes until everything is combined and heated through. Add in minced garlic, and combine once more.
  5. Remove from heat and serve with your choice of bread, crackers, etc.
Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

CasseROLL your way into this broccoli chicken casserole. Satisfy your big cravings with big savings. Shop Case Lot today!

Visit our Weekly Ad here to shop this recipe.

Ingredients

  • 1 can Food Club® Cream of Mushroom
  • 1 can Food Club® Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 Food Club® canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded

Recipe

  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!