Irish Beef and Stout Stew

4 pounds beef chuck, cut into 1.5-in cubes (can usually buy steak pre-cut for stew meat)
1/4 cup all-purpose flour
2 cans (6 oz) each tomato paste (or crushed tomatoes)
2.5 pounds new potatoes, scrubbed
2 medium onions, cut into 1-in pieces
2 cans (14.5 oz each) beef broth
1 can (14.9 oz) Irish stout beer (or other beer)
10 garlic cloves, sliced
coarse salt and ground pepper
2 boxes (10 oz each) frozen baby peas

1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions,broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat,stirring occasionally.

2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2.5-3 hours (or 1.5-2 hours for half-recipe). Stir in peas, and season with salt and pepper. I had the idea that carrots might be a good, stewish addition.

Serves 10
Prep Time: 25 min
Total Time: 3 hrs

*Notes: I used a lighter ale and crushed tomatoes, as that's what I had on hand. It turned out fine, though would probably be just a bit thicker and more flavorful if I'd had the precise, called-for ingredients. I also made a half-recipe, and got three quarts out of it - plenty for Kenton and me.

Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes about 1 cup.

Notes: I used pecans, which I had on-hand. They were roasted and salted, which gave the pesto killer flavor, but also probably added a significant dose of unhealthiness. I also doubled the recipe by 1.5, went a little over on the garlic, and learned that that will give the pesto quite a zing, an almost spicy-hot flavor, which we liked, but others might not.

Berry Smoothie

Nellie requested this from me after her visit; I have become quite addicted in the last month - a nice breakfast.

- 1/4 cup soft tofu
- 1 cup frozen mixed berries (though I've started using all blueberries for the sweeter flavor and smoother consistency)
- 1/2 cup pomegranate juice (I use cranberry pomegranate juice or whatever's on hand.)
- 1/4 cup ice (I have started leaving this element out - at first because I didn't have any ice on hand, surprise, surprise - the consistency is smoother and more drinkable without it, and still frozen because of the berries.)
- 1-2 teaspoons honey (I include this last, as it freezes quickly and then doesn't mix in well)

The idea is that this makes two smoothies . . . whatever. I drink it is as one. It fills a regular-sized tall drinking glass. It's fantastic.