Type what you have

Ingredients

• ✓ baby red potato
• baby gold potato
• corn oil
• sea salt
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ baby red potato
• carrot
• olive oil
• salt
• black pepper
• garlic powder
• paprika
• chorizo sausage
• red onion
• asparagus

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
3. 3 Bake in the preheated oven until sausages are golden, about 15 minutes.
4. 4 Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
5. 5 Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

By Fioa

Ingredients

• ✓ baby red potato
• yellow onion
• bell pepper
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

• ✓ baby red potato
• bacon
• olive oil
• black pepper
• caesar salad dressing
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
4. 4 Bake in the preheated oven until tender, about 10 minutes.
5. 5 Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

By Jennifer Murray

Ingredients

• ✓ baby red potato
• salt
• bacon
• blue cheese
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
4. 4 Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
5. 5 Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
6. 6 Top with green onions and serve.

By Jessica E Wilson

Ingredients

• ✓ baby red potato
• andouille sausage
• onion
• seafood seasoning
• beer
• corn
• shrimp

Instructions

1. 1 Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ baby red potato
• butter
• leek
• parsley
• seasoned salt
• black pepper

Instructions

1. 1 Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
2. 2 Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
3. 3 Gently stir in warm potatoes; season with freshly ground black pepper.

By Land O'Lakes

Ingredients

• ✓ baby red potato
• english pea
• butter
• flour
• milk
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 Meanwhile, bring a medium saucepan of water to a boil; add peas and simmer until just tender, about 6 to 7 minutes. Drain and set peas aside.
3. 3 Add butter to the same saucepan; melt over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Add potatoes and peas; simmer, stirring often, until potatoes are heated through, about 5 minutes. Serve immediately.

By Berta Rowland

Ingredients

• ✓ baby red potato
• olive oil cooking spray
• green bean
• salt
• garlic powder
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
3. 3 Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

By photog_grrl

Ingredients

• ✓ baby red potato
• baby yellow potato
• green bean
• olive oil
• salmon fillet
• garlic
• dill
• lemon
• lemon
• black pepper
• salt
• mayonnaise
• caper
• lemon
• black pepper
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
3. 3 Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
4. 4 Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
6. 6 Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
7. 7 Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

By LotusLikes2Eat

Ingredients

• ✓ baby red potato
• water
• andouille sausage
• corn
• onion
• olive oil
• seafood seasoning
• shrimp
• lemon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a microwave-safe bowl. Add water and microwave on high for 5 minutes. Run the bowl under cold water until potatoes are cool enough to touch.
3. 3 Slice potatoes in half lengthwise and place in a large bowl. Add sausage, corn, and onion. Mix in 3 tablespoons olive oil and 2 teaspoons seafood seasoning; stir to coat.
4. 4 Place shrimp in a separate bowl and add remaining 1 tablespoon olive oil and 1 teaspoon seafood seasoning; stir to coat.
5. 5 Place 1/2 of the potato mixture in the basket of the air fryer and cook for 10 minutes. Stir and cook for another 5 minutes. Add 1/2 of the shrimp and cook until potatoes are tender, sausage is cooked through, and shrimp are bright pink on the outside and meat is opaque, about 5 more minutes. Transfer to a serving plate and repeat with remaining potato mixture and shrimp. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ baby red potato
• chicken thigh
• cherry tomato
• pesto
• water
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SDaisy2

Ingredients

• ✓ baby red potato
• olive oil
• garlic
• gouda cheese
• onion powder
• salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir garlic in the hot skillet until fragrant, about 1 minute.
3. 3 Place potatoes into a microwave-safe bowl. Add remaining 1 tablespoon olive oil and toss to coat. Microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled, about 5 minutes.
4. 4 Slice potatoes in half and scoop insides into a bowl; set potato skins aside.
5. 5 Add garlic, Gouda, onion powder, salt, and pepper to potato flesh and mash together. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place onto a baking sheet.
6. 6 Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.

By Potato Goodness

Ingredients

• ✓ baby red potato
• cooking spray
• olive oil
• mustard
• honey
• green onion
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
3. 3 Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

By jerecar

Ingredients

• ✓ baby red potato
• water
• dark beer
• garlic
• corned beef brisket
• spice packet
• brown sugar
• carrot
• onion
• cabbage

Instructions

1. 1 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.
2. 2 Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
5. 5 Cover brisket with aluminum foil; let rest for 15 minutes.
6. 6 Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
7. 7 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

By N8TE

Ingredients

• ✓ baby red potato
• irish stout beer
• cream of mushroom soup
• onion
• onion soup mix
• garlic
• beef chuck roast
• salt
• black pepper
• baby carrot
• celery

Instructions

1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
2. 2 Cook on Low for 6 hours.
3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie

Ingredients

• ✓ baby red potato
• paprika
• garlic
• onion powder
• greek seasoning
• sazonador total
• chicken thigh
• water
• olive oil
• vinegar
• salt
• black pepper

Instructions

1. 1 Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.
2. 2 Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.
5. 5 Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ baby red potato
• chicken breast
• olive oil
• garlic
• lemon juice
• lemon zest
• oregano
• salt
• black pepper
• red bell pepper
• red onion
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9x13-inch baking dish.
2. 2 Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
3. 3 Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.

By joecraig

Ingredients

• ✓ baby red potato
• olive oil
• kosher salt
• black pepper
• green cabbage
• matzo sheet
• flat-leaf parsley
• lemon zest
• dijon mustard
• salmon fillet
• sherry vinegar
• mustard
• egg
• chive
• cornichon
• non-pareil caper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a rimmed baking sheet with aluminum foil.
2. 2 Toss potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until evenly coated. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until vegetables start to brown, about 15 minutes.
4. 4 Meanwhile, break matzo sheets into large pieces and place in a resealable plastic bag. Carefully pound with the flat end of a glass until coarsely crushed; this should yield 2/3 cup. Transfer to a medium bowl and stir in 4 tablespoons parsley, 2 tablespoons olive oil, and lemon zest until well combined.
5. 5 Spread 2 tablespoons Dijon mustard evenly over the top side of salmon. Sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto mustard.
6. 6 Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage, then push both to the sides to make space in the center. Place salmon in the center and return to the oven.
7. 7 Bake until matzo is golden brown, potatoes and cabbage are tender, and salmon flakes easily with a fork, about 20 minutes.
8. 8 While salmon bakes, whisk together vinegar, 1 teaspoon Dijon mustard, and remaining 3 tablespoons olive oil in a medium bowl until well combined. Fold in eggs, remaining 2 tablespoons parsley, chives, cornichons, capers, and remaining 1/4 teaspoon salt until evenly combined.
9. 9 Serve egg mixture over salmon and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ baby red potato
• chicken thigh
• basil
• oregano
• rosemary
• kosher salt
• black pepper
• butter
• olive oil
• garlic
• thyme
• parmesan cheese
• parsley

Instructions

1. 1 Season chicken with basil, oregano, rosemary, salt, and pepper.
2. 2 Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
3. 3 Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
4. 4 Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

By kimmi

Ingredients

• ✓ baby red potato
• butter
• leek
• shallot
• salt
• white wine
• chicken broth
• fennel bulb
• cayenne pepper
• salt
• pepper
• heavy cream
• rockfish filet
• tarragon

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and ½ teaspoon salt; cook and stir until softened, 10 to 15 minutes.
2. 2 Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.
3. 3 Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with cayenne pepper, salt, and black pepper; stir in cream to combine.
4. 4 Stir in fish and tarragon; cover and cook for 3 minutes. Stir gently, reduce heat to medium-low, and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ baby red potato
• canola oil
• shallot
• garlic
• red bell pepper
• chipotle chile powder
• cumin
• roast beef
• water
• beef broth
• oregano
• salt
• pepper
• parsley
• egg

Instructions

1. 1 Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
2. 2 Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
3. 3 Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

By damasio

Ingredients

• ✓ baby red potato
• salt
• marjoram
• rosemary
• garlic powder
• onion powder
• black pepper
• paprika
• beef chuck roast
• vegetable oil
• carrot
• yellow onion
• beef broth
• worcestershire sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
2. 2 Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
3. 3 Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
4. 4 Add potatoes, carrots, and onion to the pot.
5. 5 Pour in broth and Worcestershire sauce.
6. 6 Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8. 8 Transfer roast, potatoes, carrots, and onions to a platter for serving.

By N8TE

Ingredients

• ✓ baby red potato
• all-purpose flour
• oregano
• salt
• black pepper
• beef stew meat
• olive oil
• red wine
• pearl onion
• mushroom
• carrot
• celery
• beef broth
• water
• beef bouillon

Instructions

1. 1 Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
2. 2 Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
3. 3 Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
4. 4 Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
5. 5 Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

By Lacey M Johnson

Ingredients

• ✓ baby red potato
• vegan mayonnaise
• garlic
• lemon juice
• salt
• black pepper
• olive oil
• rosemary
• garlic
• kosher salt
• black pepper
• parsnip
• baby carrot
• red onion
• lemon zest

Instructions

1. 1 Combine mayonnaise, garlic, and lemon juice in a small bowl; season with salt and black pepper. Chill in the refrigerator until ready to serve.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer instructions.
3. 3 Combine olive oil, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl; set aside to blend flavors.
4. 4 Combine parsnips, potatoes, carrots, and onion in a large bowl; stir in olive oil-rosemary mixture until vegetables are evenly coated.
5. 5 Place a single layer of vegetables in the air fryer basket; add a rack and another single layer of vegetables on rack. Set remaining vegetables aside. Air fry vegetables for 15 minutes.
6. 6 Transfer air-fried vegetables to a plate and keep warm, or continue air frying, in 5 minute intervals, until vegetables reach desired doneness and browning.
7. 7 Place remaining vegetables in a single layer in the air fryer basket, adding the rack and another single layer of vegetables if needed. Air fry until vegetables reach desired doneness and browning, about 15 minutes, checking for doneness, as needed. Serve with aioli; garnish with lemon zest.

By Bibi

Ingredients

• ✓ baby red potato
• bay leaf
• parsley
• turnip
• parsnip
• ale
• beef broth
• brown sugar
• rice vinegar
• celery
• carrot
• garlic
• onion
• olive oil
• beef stew meat
• pepper
• salt
• flour
• bacon drippings

Instructions

1. 1 Heat bacon grease in a large pot over medium heat.
2. 2 Combine flour with salt and pepper. Coat beef cubes.
3. 3 Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
4. 4 Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
5. 5 Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

By CULINARYJEN