Sunday Soup #56: Guinness and Coffee Irish Beef Stew

Well, I got a little twitchy last weekend, and even more excited for St. Patrick's Day after the yummy Dublin Coddle (https://soupersleuth.blogspot.com/2018/03/sunday-soup-55-dublin-coddle-irish.html), so I decided to try another Irish stew recipe! How did this one measure up?

This recipe came from: https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

*Pic 1 - https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

Variations from Recipe as Written: I used 1/3 cup of espresso, instead of 1 tsp of Nielsen Massey coffee extract and 1/4 cup of water. The recipe provided instructions for cooking this dish on the stovetop, in a slow cooker, or in the oven; I chose to make the Crock-Pot (slow cooker) version.

General Thoughts: Despite the numerous ingredients (19!), I found this stew on the easier-to-prepare side. There was a fair bit of cutting/chopping involved (the chuck roast, carrots, celery, parsnips, etc.), but once that was done, it just kind of all went into the pot and cooked right along without much attention needing to be paid.

*Pic 2 - Picture from when I made it

The best part about this stew was the meat. Perhaps it was a product of cooking the stew in the slow cooker, but the meat came out tender, savory, and delicious. My chief complaint is that there wasn't enough of it! The potatoes and parsnips subbed-in by providing some much needed starchy bulk (which was key in making this stew nice and hearty), but more meat would have increased my enjoyment of this dish.

The coffee and Guinness flavors were definitely present, but neither was overpowering. They served their purpose well, in my opinion; to provide an overarching flavor profile that was characteristic of a rich Irish stew. That is not to say the flavor was perfect, as I think it needed some additional salt and pepper to really pop, but it was almost there. 

Potential Improvements? If I made this again, I would definitely increase the meat portion by at least another pound. I would also add a bit more pepper and salt, and maybe even a dash or two of oregano (yes, I know, decidedly un-Irish, but I calls 'em likes I sees 'em!).

Polling the Fam: I thought it was pretty good, and I'd make it again for a theme meal or a St. Patrick's Day feast! Becky thought it was "good and hearty" and said she'd eat it again. Jayson liked it and said he'd eat it again but, like me, thought it needed more meat. Hunter characterized it as "good" and said he'd eat it again, even though he thought it was somewhat "unremarkable." And Fox, our young man of few words, just said it was "good."

Verdict: Liked it. (4 stars)

Sunday Soup #55: Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew)

A ligean dúinn a ithe! A week before St. Patrick's Day, I thought it might be nice to make try some Irish fare, starting with this yummy-looking Dublin Coddle. Coddle is an Irish dish (associated primarily with urban areas) that dates back to at least the late-18th Century and was known to be a favorite of author Jonathan Swift. Our friends Brian and Wendy invited us over for a little holiday gathering, and I'd had this one on my To-Do list for a while, so I decided to give it a go...

This recipe came from: https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

*Pic 1 - https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

Variations from Recipe as Written: I tried to find "Irish" sausages (although the recipe simply calls for "pork sausages"), but with no luck (not surprising). So, I used traditional English bangers, cut in half length-wise and then cut into thirds.

General Thoughts: This stew was very simple to make, requiring minimal prep work apart from some light slicing/chopping. Total prep time (not counting the final 35 minutes cooking in the oven) was less than half an hour. It was also surprisingly economical, considering the amount that was produced (the recipe made enough to comfortably feed six adults).

*Pics 2, 3, & 4 - Pictures from when I made it

The flavor turned out to be deep and rich, featuring the salty meats that are such a big part of it. The pepper, garlic, thyme, and parsley all managed to come through together as well, making every bite pop. The potatoes, onions, and leeks added bulk and really made this stew hearty and filling. Although I made this as a specific St. Patty's Day tie-in, I wouldn't hesitate to make it again on any cool Fall or Winter evening.

Wendy made an Irish soda bread (pictured above), and it deserves special mention. The bread went PERFECTLY with the coddle recipe.  Those spots you see in it are raisins, the sweetness of which was a terrific compliment to the more savory coddle. The bread acted like a sponge, allowing me to soak up every delicious drop of stew from my bowl. You can find the recipe she used here: http://www.baking-sense.com/2016/03/03/irish-soda-bread-raisins/

My only "complaint" was that the dish might have been just a little too salty. BUT, that is because I added too much extra salt, plain and simple. The recipe called for salt, but did not specify how much, so I used my own judgment, forgetting that the bacon and sausage would likely already impart a healthy dose of sodium on their own. If you make this one, I recommend holding off on adding salt (or, at least, be conservative) until you taste it the first time, and you'll be just fine!

Potential Improvements? Really, the only improvement that I would suggest (which echoes the suggestions of my guest eaters) is to use less added salt, as described above.

Polling the Fam: I really, really liked this dish and would definitely make it again! Brian thought it had a great savory flavor, saying he loved the bacon and the sausage. Wendy found it hearty and packed with flavor, but a little salty. Ashleigh said she enjoyed it and that all the flavors mixed well, but noted (again) that it was a little heavily salted. The only dissenter was Becky, who thought it was "alright" and mentioned that she wasn't overly fond of the sausage choice.

Verdict: Loved it! (5 stars)

Sunday Soup #54.5: Ginger and Garlic Soup (aka, the Cold/Flu Fighter)

I put a half number on this one because I'm not sure it counts as a soup so much as a broth, and I made it kind of on the spur of the moment, on a Wednesday (I know, HERESY!).

I think I am coming down with something this week... An extra high-stress week has led to me feeling run down and needing a boost for the ol' immune system, so I went looking for some form of a broth (like one my mom used to make me) to ease congestion, soothe the throat, and give me the shot in the arm I need to fight off whatever this is. Enter this Ginger and Garlic Soup...

This recipe came from: http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

*Pic 1 - http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

Variations from Recipe as Written: I used stir fry ginger paste instead of raw ginger root, I chose a serrano chile, and I used mushrooms (which was optional).

General Thoughts: This was a piece of cake to make, which is important when you are under the weather. I got the pre-sliced mushrooms, used crushed garlic, and stir fry paste ginger, so the only thing I really had to do was dice the hot pepper and a little bit of stirring.

*Pics 2 & 3 - Pictures from when I made it

This is definitely not a filling or hearty soup, but it was exactly as advertised: spicy, gingery, hot and soothing! A single serrano pepper provided the perfect amount of spice for me (but, remember, I am a fire eater, so it might be a bit too much if your tastes run to the milder fare). Other than the chile, the concoction was not overly spiced and not overly salty (which these things sometimes are).

Potential Improvements? I would have preferred to use small, red Thai chiles (or bird's eye peppers), but the market was out. Other than that, I think this one was pretty spot-on.

Polling the Fam: I was the only person to eat this one... This soup wasn't flashy, but it was exactly what it claimed to be. The hot broth was well-flavored, felt good on my sore throat, and provided a nice warm feeling in my tummy for a while. I'd definitely make it again for those reasons alone. But, will it help ward off my cold or make me feel better faster? That remains to be seen... I made this on Wednesday, and I am writing this post on Thursday, but I actually feel worse today. I certainly don't blame the soup for feeling worse, but time will tell if it makes me feel better beyond just a temporary feeling of warm yumminess.

Verdict: Liked it. (4 stars)