I gotta tell ya about this recipe, an old family favorite, the Beef Guinness Stew from Simon Pearce. I pulled this recipe ages ago from either Bon Appetit or Gourmet; I think it might have been a write-in request and it’s been a St. Paddy’s Day celebration dinner and family fave off and on ever since.
I made Simon Pearce’s Vermont Cheddar Soup the other day and I couldn’t help but make the Simon Pearce’s Rory’s Scones to go with it! The soup, the scones, and a little real butter – there couldn’t be anything better on a cold, dreary, sleety March day! It’s enough to warm you from the inside out.
It was a friend who first gave me the recipe for this Hot Reuben Dip years ago, and I remember we went a little gaga over it for a while. Then at some point, I just kinda forgot about it. Maybe spring came and Hot Reuben Dip is def a super creamy, super cheesy kind of a winter comfort kind of thing. So last night when I wanted Reuben Sandwiches and had forgotten to get the bread and didn’t want to go out for it (#HatingWinterWhenWillItGoAway) I remembered this quick and easy dip. And oh my gosh I had forgotten how insanely good it is!!
Ya gotta know I have a bit of a thing for Corned Beef. Heck, I and can hardly wait every year to make it for St. Paddy’s day! I even have a couple of recipes already on my site, a very traditional Corned Beef & Cabbage Dinner for the Crockpot or Stovetop and for something a little different, a Whiskey & Marmalade Glazed Corned Beef. Both are delish but I just had to make Instant Pot Corned Beef & Cabbage for this year. I’ve actually made it several times just to make sure
I got my fill I perfected it before I posted the recipe, here.
Do you love Shepherd’s Pie? Or Cottage Pie? It’s been a fave of mine since I was a kid. I have a recipe on my site made from ground beef, but the Shepherd’ Pie that will have me running to the kitchen (and the family running to the table) is this one: Shepherds Pie from Leftover Pot Roast.