My husband loves St. Patrick’s Day. I don’t know why Ukrainian guy likes it, but he does. He even dragged me a couple of times to Boston St. Patrick’s Day Parade. After many complaints and being cranky at a parade he gave up, and we didn’t go there ever since.

As a compromise, I either cook an Irish-ish dinner at home or we go to a decent Irish pub, depends on his mood. To be honest, I much prefer when someone invites us over or to stay at home. The reason why I don’t like going to the Parade or pubs on this day is there are TOO MANY drunk people. Some of them barely stand on their feet yet keep drinking… Unfortunately, St Patrick’s Day became more of going crazy day rather than religious or proud to be Irish holiday.

This is actually why my husband likes St. Patrick’s Day. He loves Ireland and some Irish traditions. For him, this is more of the Irish culture celebration day. Plus Irish cooking is very close to Ukrainian. Lots of cabbage, potatoes, butter, meat and simple yet delicious desserts.

For the past years, we celebrated this holiday at home, I made many Irish dishes. From traditional corned beef to creative Guinness recipes. In the end, I realized I prefer to eat corned beef at the pub. Too much fuss for me to cook it at home.

This year I decided to make an easy stew with Guinness beer. The one you can put together in no time. Put it in the oven and forget about it until dinner time. Also having healthy criteria in my mind.

I love tasty old-fashioned creamy stews, but I never liked adding flour to them. I think it’s unnecessary to add flour just for the sake of thickening. Plus I love to enjoy the stew with crusty bread without too much of gluten piling.

For the healthier reason, I also skipped on bacon.  And I like it this way.

This Guinness beef stew recipe came out very light, yet it has a richness and depth of flavors because of the Guinness beer in it.

Also, don’t skip on the fresh thyme. It pairs so well with the Guinness. I was choosing between two herbs rosemary and thyme. Was standing in the kitchen sniffing thyme, then Guinness, then rosemary, then Guinness. A couple of sniffing rounds and my choice landed on thyme. That was a right decision after all.

I even went one step further to simplify the process. Instead of cutting the beef into small chunks and browning them in a couple of batches, I bought a beautiful big beef chunk. Browned the whole piece on all sides and left it alone in the oven to simmer with the Guinness beer.

So if you don’t have time and don’t want to fuss much. If you want to make a light yet deep flavored Irish beef stew from the comfort of your home. And finally, if you have some Irish people in their souls to make happy, then this beef stew with Guinness should be your choice.

And if you need some Irish inspired St Patrick’s Day dessert recipes, I have two great recipes for you:

Dark Chocolate Guinness Brownies with Creamy Guinness Frosting

Baileys Chocolate Cake with Chocolate Frosting (Rich & Luxurious)

Both of them are equally good, rich and melt in your mouth chocolate desserts. The choice is yours.

Happy St. Patricks Day to all Irish people and people with Irish souls!

Happy Cooking and Happy Celebration!

Tips and Tricks for Irish Guinness Beef Stew:

• ALWAYS take the meat out of refrigerator 1 hour before cooking. Let it rest and come to room temperature. This is especially crucial for the big beef cuts.
• Trick you should learn and always use when making stew. Add veggies in the last hour of cooking. This makes them stay crunchy, retain their color and shape.
• It is Ok that liquid does not thoroughly cover your meat. Just don’t forget to turn it from time to time. Adding too much liquid will result in some flavor losses.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 8 servings

Light and Easy Irish Guinness Beef Stew

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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Ingredients:

• 3-4 pounds Bottom or Eye Round Roast
• 2 tablespoons kosher salt
• 2 teaspoon ground pepper
• 1 ½ tablespoons canola oil
• 1 (14.9 oz) Guinness beer can
• 2 cups beef or chicken stock
• 5 thyme sprigs
• 1 (14.4 oz) bag frozen pearl onions
• 1 pound white or cremini mushrooms, halved
• 5 medium carrots, cut into 1-inch pieces
• 1 pound baby potatoes
• Kosher salt and pepper
• Sourdough or any other crusty bread for serving

Instructions:

Take the beef out of the fridge 1 hour before cooking.

Preheat oven to 275 F.

Rub meat all over with kosher salt and black pepper.

Heat a large Dutch oven over medium-high heat. Add oil. Brown beef on all sides, about 2 minutes per side. Remove from heat.

Add chicken or beef stock and Guinness to a pot with beef. Cover with the lead and place in the oven.

Cook meat for 3 hours, turning meat on different side every 45 minutes.

After 3 hours remove thyme sprigs and add all the veggies at once. Cover with lid and cook for additional one hour. Remove from oven. Taste and adjust seasonings. Let cool down slightly so you can handle meat with your hands.

I usually tear the meat apart with my hands and return pieces to the pot. You may cut it with the knife if you prefer.

Serve warm with crusty bread to soak in all the juices.

Enjoy!

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Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Not that Ukrainians are advocating healthy diet because we don’t. But this recipe definitely falls under the wholesome food category. It is nutritious, light and healthy.

Usually, people think stuffed peppers are hard to make. In reality, all you need to do is mix rice, meat, and other ingredients. Make a tomato sauce. Stuff the peppers, and in about an hour you have a delicious and nutritious dinner. The prep takes under 30 minutes. Total of 1 hour and 30 minutes is a well worth time spent for a wholesome dinner for a couple of days.

One pepper per serving is plenty to satisfy the hunger. When I know I have the busy week ahead I always make either stuffed peppers or golubtsi (later on my blog). With 30 minutes spent in the kitchen, I don’t have to think what’s for dinner for the next three days. If you are more than two-person family, you can easily double this recipe. Just make sure you have a big enough pot to hold all the peppers. Alternatively, use two pots and rotate them halfway through the baking process.

The recipe and ingredients are so simple that there is not much to write about. Except for my very favorite part of this recipe-zagarka.

Zagarka (the Ukrainian tomato sauce) is the TOP-secret part of this recipe. It is a family recipe passed from my grandma, and god knows for how many more generations before. And this is what got me into so many troubles. Every time mom made it I was spying for the moment for her to leave the kitchen. When I saw the opportunity, I grabbed a spoon, sometimes when the moment was just a couple of seconds, I did it with hands and ate it like crazy. I don’t claim you will be crazy about it as much as I am but this stuff is so darn delicious.  In this recipe, though you add a liquid to zagarka so it will be enough to create plenty of sauce to spoon over your stuffed peppers.

Don’t be afraid to make this Ukrainian beef stuffed peppers recipe. Make it once, and you’ll learn how easy and delicious it is!

For the best results and some extra information, read the tips and tricks for all Beef Stuffed Peppers Recipe down below.

Tips and Tricks for Beef Stuffed Peppers Recipe:

• It is very important to find the same size peppers so that they will cook evenly.
• The liquid you add to zagarka can be chicken, beef or vegetable stock. Even plain water works.
• Baking time varies on the peppers’ size. The bigger size, the more time it needs, the smaller-lesser time.
• Traditional Ukrainian stuffed peppers are made with half ground beef and half ground pork. For a healthier alternative, I made it with ground beef.
• You may substitute ground beef for ground chicken or turkey for the even healthier option. My mom and I made all the variations, and all of them are equally Experiment and find your favorite stuffed peppers recipe.
• Sour cream is necessary here. First, because it is an inalienable part of Ukrainian cuisine. Second, because it is too darn good with these peppers to pass.
• Do not over mix the stuffing. Preferably use a spoon. Otherwise, you will end up with the stiff filling.
• You can use any rice in this recipe. However, the healthier rice is, the tougher and drier your filling will be. Also, if your rice is transparent, boil it only for couple minutes. This type of rice tends to cook super quickly. You need al dente rice for this recipe.
• The color of the peppers doesn’t matter. But I like festive colors and usually buy red, yellow and orange. The food should be fun, right?!
• These Ukrainian all Beef Stuffed Peppers Recipe is freezer friendly.

How to freeze stuffed peppers:

1. Make stuffed
2. Line a cookie tray or plate with parchment paper. Place stuffed peppers on it. Wrap with plastic wrap and freeze. When they are solid frozen place them in a ziplock. Mark the date and place in the freezer.
3. When ready for a delicious dinner make zagarka (tomato sauce) by following the recipe below.
4. Preheat oven to 350 F. Place frozen stuffed peppers in the pot with the tomato sauce. Bake for 1 hour 15 minutes. Maybe little longer depending on the size of your peppers.

Happy cooking 😉

Please share this recipe with your friends and family. Also, if you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is actually making my recipes.

Thank you for sharing and your support ❤️❤️❤️

Maria

Yields: 5 stuffed peppers

Ukrainian all Beef Stuffed Peppers Recipe

35 minPrep Time

1 hr, 15 Cook Time

1 hr, 50 Total Time

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Ingredients:

For the stuffed peppers:
• 1 cup uncooked rice
• 1 pound and 6 oz. 85% ground beef
• 1 medium carrot (grated with a big hole grater)
• 1 small onion, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1 big garlic clove, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 5 medium size bell peppers (color doesn’t matter)
For zagarka (tomato sauce):
• 1 ½ tablespoons olive oil
• 1 medium onion, quartered and sliced
• 1 large carrot (grated on the grated on a big hole grater)
• 1 medium garlic clove, finely chopped
• 3 tablespoons good quality tomato paste
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups chicken, beef or vegetable stock or plain water
For serving:
• Chopped parsley
• Sour cream

Instructions:

To make zagarka (tomato sauce):

Heat a large oven-safe pot (preferable Dutch oven) over medium-high heat. Add oil. Add onions, salt, and pepper. Fry for 3 minutes, Add carrots and fry for additional 3 minutes. Add garlic and stir for I minutes. Add tomato paste, mix well with the rest of ingredients and caramelize it slightly, about 3 minutes. Reduce heat to medium. Add a little of the chicken stock, so everything comes together. Then add sour cream. Mix everything. Taste and adjust seasoning. Add the rest of the chicken stock. Bring to boil. Taste and adjust seasoning. Remove from heat.

To make stuffed peppers:

Preheat oven to 360 F. Wash the rice very well. In a medium pot bring the rice to a boil and cook for 3-5 minutes (depending on your rice variety) until al dente. Strain and let it cool completely.

In a large bowl combine ground beef, carrot, onion, garlic, parsley, salt, and pepper. Add chilled rice and mix everything with the spoon. All ingredients must distribute well but do not over mix it. Otherwise, the mixture will be stiff.

Remove the top and insides of pepper. Wash them well.

Stuff peppers with the mixture. Place peppers vertically in the pot with the sauce. Cover the pot with the lid or foil tightly, so the steam does not escape.

Bake for 1 hour. Baking time depends on the size of your peppers. It may require less or more time. Mine took 50 minutes. To check for doneness cut the peppers slightly to make sure the beef is cooked.

Remove from oven.

Serve stuffed peppers with plenty of sauce, sour cream, and freshly chopped parsley.

Enjoy 😉

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Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Enameled Cast Iron Dutch Oven

There is no particular story behind this 20 minute Light and Easy Thai red curry beef dinner. I just happened to have a nice fresh steak and one red bell pepper that I didn’t know where to use. The wheel started turning, and I decided to make an imitation of an Indian and Thai curry beef dish but with much less and simpler ingredient list. In about 20 minutes the aromatic, one of the fastest Indian-ish red curry beef dinner was on the table. I was so happy with the result and thrilled how easy it was to make, how exotic it turned out without any weird ingredients and decided to share it with you.

Every time the specific cuisine or a food trend is getting hot and popular means you will end up with the whole bunch of useless one-time bottles of something. I’m an organizational freak and having tons of opened jars of different sauces, pastes or spices is driving me crazy. One day, I just did a pantry cleaning and tossed away every single bottle that I opened and used once.  I hate throwing away stuff, but that was a good lesson. I don’t even want to think how much money I tossed in the trash that day 😒.

There is something hypnotizing when you go to a specialty store or international aisle. Out of nowhere, you think you may need this, and this, and this. And here you are standing at the register with the basket full of stuff you don’t even know how to pronounce or where to use them.  Does this sound familiar at all?

Every time I’m in such stores or aisle before putting anything in my cart I’m asking myself a series of questions now.

• How often will I use it?
• Do I know what it is?
• Do I like and often cook recipes from this cuisine?
• Can I substitute this thing with something I have at home?
• Have I ever tried dishes with this thing and liked it?

If it passes the test, then I’m ready to buy it. Just follow this rule, and you will be in a safe zone.

I also created myself a list of “safe to buy items” from different cuisines. Thai red curry paste is one of them. I particularly like having it because I can use it in Indian, Thai, Vietnamese and many more recipes. You can also use it in any dish. For example, add it to an omelet, marinades, sauces, etc. This Thai Kitchen Red Curry Paste is what I buy all the time. If you feel adventurous, you can make your own red curry paste at home. Never done it but it is on my “have to make someday list.” I believe this easy red curry paste recipe is a good option. If you make it, please let me know how it turns out. Or if you have a good recipe for it, please share it in the comment section. I would appreciate it.

The spicy level of this Thai red curry beef dinner is very mild. You can adjust it to your liking. If you have kids, then omit the red pepper flakes to make it a kid’s friendly dinner. You can always add pepper flakes to your plate. I have a different spicy level than my husband, and I always add extra heat to my plate.

There is something exotic in a combination of rich coconut milk, spicy curry paste and tanginess of limes. Such a simple combination creates the burst of flavors in your mouth. And it always seems like the coconut milk calms down the spiciness of curry paste and creates this delicate mouthwatering sauce.

I’m delighted with my experiment and aside from how flavorful, exotic and light this turned out the best part how little time and effort it takes. Rice cooks longer than this Thai red curry beef dinner. It is about the same amount of time than choosing take out, ordering and picking it up. The whole dinner will be ready in about half an hour. And it is probably a healthier alternative to the take-out option you were thinking 😉

If you had a busy day and there is a fresh and juicy steak at your grocery store, then don’t think twice and make this 20 minute Light and Easy Thai red curry beef dinner.

Tips and Tricks for the Thai red curry beef dinner:

• I used basil in this recipe, although I think cilantro may look good here as well.
• For homemade version try this easy red curry paste recipe. I found it much easier to buy. This Thai red curry paste is my favorite.
• The chicken thighs or breast will be a perfect alternative to beef. I’m very eager to try it with the chicken.

Maria

Yields: 2-4 servings

20 minute Light and Easy Thai red curry beef dinner

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients:

• 1 pound sirloin steak, thinly sliced
• 3/4 teaspoon kosher salt
• 2 tablespoon canola oil, divided
• 1 large red bell pepper, sliced
• 1 medium white onion, sliced
• 1 small garlic glove, minced
• 1 (13.5 ounces) can light coconut milk
• 3 tablespoons Thai red curry paste
• 1 teaspoon brown sugar
• ¼-1/2 teaspoon crushed red pepper flakes
• Juice of 1 lime
• A handful (about ¾ cup) of fresh basil, torn
• 2 cups cooked rice

Instructions:

1. Heat a large skillet over medium-high heat. Season sliced steak with salt. Add 1 tablespoon oil to a skillet and fry meat until browned on both sides, about 2 minutes. Remove cooked meat to a plate.

2. Add remaining 1 tablespoon oil to a skillet. Add red bell pepper and onion. Cook until tender and has browned edges, about 5 minutes. Add minced garlic and stir everything together about 1 minute.

3. Add coconut milk, Thai red curry paste, sugar and red pepper flakes. Stir until everything comes together. Bring to a boil, stirring constantly. Reduce heat to medium and return cooked meat to a skillet. Let it cook for 4 minutes.

4. Remove pan from heat. Add lime juice, basil and adjust seasoning to your liking (salt and pepper).

5. Serve warm over the cooked rice and top with the fresh basil.

Enjoy.

Nutrition

Calories

839 cal

Fat

46 g

Carbs

94 g

Protein

10 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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Maria | The Pure Taste

Being on the busy schedule lately I stopped cooking complicated dinners and switched to easy ones. I like the put together dinner in 15 minutes style, but pretty soon my foodie soul begins to crave for something different. Not complicated different, but something relatively easy to make and interesting enough to satisfy my food soul. Today I want to share with you an easy and lighter ground beef pasta casserole to keep your weekly meals enjoyable.

I like this recipe because it makes weekly meals different. At the same time, it is easy to put together and yield at least six servings so that I can relax for the next couple of days. This casserole is big enough to feed a family for a couple of days, of course depending on your family size. In such case, I feel like the little extra time spent on the dish like this ground beef and pasta casserole is well worth it.

The prep time is about 15 minutes. Then once in a while, you stir it and do your things for the next 15 minutes. Finally, you just pop it in the oven to melt and brown the mozzarella, because honestly the browned mozzarella on top of the casserole worth an extra 15 minutes. And in about 30 minutes of active time, you have this gorgeous beef dinner that looks like you spent hours cooking.

As you may already know I’m an advocate for the healthy eating. Casseroles are not the lightest meals, but I did my best to lightened-up this ground beef and pasta casserole. The result is a comforting, delightful casserole that will satisfy your soul and body without extra avoidable calories.

The slightly browned pasta edges on top are my favorite part. There is something irresistible in the browned crunchy pasta. Add the melt in your mouth ground beef simmered in tomato sauce, and browned mozzarella and parmesan to it and of course top it with the fresh, fragrant basil, and you have an irresistible dinner.

And the aroma that fills the kitchen is absolutely magnificent. The Italian cooking always brings the comforting aroma in the house. The combination of smells of fried ground beef with the tomato sauce and browned cheese just makes my soul feel calm and cozy.

If I still did not convince you to make it, then here is more. This is an ONE-POT recipe. Let’s face it, the extra time you spend cleaning the dishes and kitchen after prepping the dinner is irritating. ONE-POT meal is a hero in busy or lazy days or weeks.

There you have a lighter ground beef pasta casserole that does not require too much time, easy to put together and last but not least very delicious and comforting. The extra 10-20 minutes spent in the kitchen, and you will be rewarded with the delicious, hearty dinner.

Ground Beef Pasta Casserole Tips and Tricks:

1. Pasta choice: Ideally the Rigatoni, but I experimented with the medium shells, and it worked out well. Other pasta choices are penne, medium-size shells, and tortiglioni. Please, don’t use a small type of pasta. It will cook too fast and will turn into mush.
2. For the past two years since I learned the trick, I always brown/caramelize tomato paste with the vegetables. It gives such an incredible deep taste.
3. Have you ever opened the can of tomato paste, used two tablespoons, put the rest in the fridge and waited until the nasty mold got it faster than you? I’ve been there hundred times. Trick how to store extra tomato paste: Lay plastic food wrap on the counter, pour the rest of tomato paste and make a tight roll, like a sausage. Put the roll in the ziplock and freeze for up to 3 months. If you need only a small amount, cut with a sharp knife and return the rest to the freezer.

Maria

Yields: 6+ servings

Lighter Ground Beef and Pasta Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients:

• 1 tablespoon olive oil
• 1 pound 85% ground beef
• 1 medium onion, diced or chopped in a food processor
• 1 large carrot, diced or chopped in a food processor
• 4 garlic gloves, minced
• 1 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoon tomato paste
• 3 ½ cups low sodium chicken stock
• 2 14 oz. crushed canned tomatoes
• 3 tablespoons chopped fresh basil
• 3 tablespoon chopped fresh parsley
• 12 oz. uncooked whole wheat rigatoni or other pasta (see Tips & Tricks)
• 4-5 oz. fresh mozzarella, sliced
• 1/2 cup Parmigiano-Reggiano cheese, grated
• Salt and Pepper
• Fresh basil and parsley for serving

Instructions:

1. Preheat oven to 350 F.

2. Heat a large heavy-bottom oven-safe pot or Dutch oven over medium-high heat. Add oil to a hot pan. Add ground beef and cook until done and browned. Remove the cooked meat from a pot. Reserve 2 tablespoon grease and pour out the rest.

3. Use the reserved grease and add chopped onion and carrot to a pot, season with salt and pepper and cook until soft, about 4 minutes. Add garlic and cook for an additional 1 minute. Add oregano, red pepper flakes, and tomato paste. Cook until tomato paste starts to brown/caramelize, about 2-3 minutes.

4. Return beef to a pot and stir well. Add chicken stock, crushed tomatoes, basil, and parsley. Mix well. Add pasta, stir everything together, cover the pot and cook until paste is almost done, close to al dante, but not there yet, about 15 minutes. Stir frequently, every 4 minutes. Don’t overcook pasta, as it will continue cooking in the oven.

5. When pasta is almost done, taste the dish and season with salt and pepper if needed. Remove a pot from heat. Scatter the mozzarella pieces over the top and sprinkle on the parmesan cheese. Bake uncovered in the oven for an additional 15 minutes. Remove from oven. Let it rest for 5-10 minutes.

Serve warm with extra basil and parsley on top.

Nutrition

Calories

3399 cal

Fat

178 g

Carbs

268 g

Protein

153 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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https://thepuretaste.com/lighter-ground-beef-pasta-casserole/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Lodge Enameled Cast Iron Dutch Oven