Lanark County Catering - Chef John R Morrison Recipes

Here’s what you’ll need to make the steak bites:

Sirloin steak, Ribeye, or porterhouse
Olive oil
Salt
Onion powder
Black pepper
Brown sugar
Garlic cloves
Beef broth
Butter
Fresh parsley

Looking for a delicious dinner in a snap? Garlic Butter Steak Bites are the answer! Tender steak bites in a rich garlic butter sauce; add a side dish and dinner is served!

Here’s what you’ll need to make the steak bites:

Sirloin steak, Ribeye, or porterhouse
Olive oil
Salt
Onion powder
Black pepper
Brown sugar
Garlic cloves
Beef broth
Butter
Fresh parsley

Well look at this! Made my day!

This is nice

This Irish beef stew is deep and rich with flavor and made with the Irish stout, Guinness. Serve it over a bed of colcannon or with a wedge of Irish soda bread to sop it up. This type of meat and potatoes meal is one I could get used to.

Ingredients,

3-5 tablespoons canola oil
1 teaspoon salt
2 pounds stew beef like chuck roast, cut into 1-inch pieces
1/3 cup flour
3 cloves garlic, minced
1 large onion, diced
1 tablespoon tomato paste
4 cups beef stock or beef broth
12 ounces Guinness
2 prunes, minced
1 tablespoon caraway seeds
1 teaspoon fresh cracked black pepper
1 1/2 cups carrots, roughly chopped
1 1/2 cups parsnips, roughly chopped
3 tablespoons fresh flat-leaf parsley, minced

Instructions

In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don't overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.