Porter Beef Stew

I wanted a beef stew with a deeper flavor than just broth.  Since I had a busy day planned, I also wanted a stew for the slow cooker.  Even with those ideas in mind, I wasn't completely sure about how this would turn out.  I made a casserole earlier this year that had beer and tomato paste as the base, so I thought this would work.  I was pretty impressed with the end results.  It is especially delicious with a crusty bread or multigrain roll.

Serves 4

1 scallion, minced
1 tablespoon butter
2 tablespoons cornstarch
1 lb beef, cut into bite-sized cubes
1 bottle porter beer
3 tablespoons tomato paste
4 cups beef broth
1 tablespoon fresh thyme
Salt and pepper to taste
1 lb gold potatoes, cut into bite-sized pieces
1 cup carrots, cut into bite-sized pieces

1. Cut up scallion.  Melt butter in a microwave-safe bowl and stir with scallion.  Microwave on high for 30 seconds or until scallion is soft.  Stir in cornstarch until paste forms.  Pour mixture into slow cooker.  Add beef cubes and mix well.  Pour porter over mixture, then stir in tomato paste and broth.  Season with thyme and salt and pepper.  Cover and simmer on low for 6-8 hours or high for 4-5 hours.  Stir as needed to prevent mixture from sticking to the slow cooker crock.
2. About an hour before you plan to eat, add potato and carrot pieces.  Stir well.  Cook until potatoes are cooked through.  Serve hot.

Peanut Noodles with Broccoli and Shrimp

Not real sure where the basis for this recipe came from, but this is a dish I have been making for a while now.  I sometimes change the vegetables (snap peas and green beans are also good) or the meat (I also like sliced chicken breast) but the sauce remains much the same.  It's a little sour, a little sweet, with a great nutty start.  The stronger flavors of broccoli and garlic tone down the shrimp nicely as well.  It's tasty all around.

Serves 2-3

8 oz linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 lb raw shrimp, skinned and deveined
1 1/2 cup broccoli pieces
2 tablespoons water
Salt and pepper to taste
1 1/2 tablespoon cider vinegar
1 1/2 tablespoon brown sugar
1/3 cup creamy peanut butter

1. Cook pasta to al dente.  While pasta is cooking, clean shrimp, mince garlic, and cut broccoli into bite-sized pieces.  Drain and set aside.
2. In saucepan where you cooked the pasta, heat oil over medium heat.  Saute garlic until soft, about 2 minutes.  Add drained shrimp and saute until shrimp is lightly browned.  Stir in broccoli, drizzle with water, and season with salt and pepper.  Cover saucepan and steam contents until shrimp is cooked through and broccoli is bright, about 5 minutes.
3. While shrimp and broccoli are steaming, stir cider vinegar and brown sugar together in a small bowl.  Mix until sugar is dissolved.  Add peanut butter and mix well.  Remove cover from saucepan and remove pan from heat.  Stir pasta into shrimp and broccoli, then top with peanut butter sauce.  Stir well and serve immediately.