Beef Bourguignonne

 

However you spell it or say it, Beef Bourguignonne (Bourguignon, Burgundy, etc.), is a classic French dish made most famous by Julia Child. 

While we won't be making Julia Child's version here, it'll definitely be just as delicious!  One thing that does differ here is that we'll marinate the meat for a couple hours before we start - this helps to infuse the deep flavor of the wine and aromatics, and in my opinion, makes this one of the best recipes for this dish!

There's a long list of ingredients, but most of them are just pantry staples, so there's really no reason why not to make this!  Of course, it may take a little time to get the meat tender, but the end result is well worth it!  So this is how we spent our Sunday afternoon...

Ingredients:


3 garlic cloves, crushed
1 onion, sliced
2 carrots, peeled and sliced
small bunch of parsley stems (about 10)
4 inch piece of leek, split in half
1/2 tablespoon dried thyme
1 bay leaf
1 tablespoon black peppercorns, crushed
salt and pepper, to taste
3 & 1/4 cups red wine
Beef chuck roast, about 2 & 1/2 to 4 lbs.  (ours was on the lighter side since it was just for the 2 of us!), cut into 1 inch cubes
 4 tablespoons olive oil
2 tablespoons flour
1 tablespoon tomato paste
4 tomatoes, quartered
2 cups beef stock
8 oz. portobello mushrooms, sliced
3 tablespoons unsalted butter
1 cup pearl onions, boiled and peeled

In a large bowl, combine the crushed garlic, onions, carrots, parsley stems, peppercorns, and wine.  Place the leek, thyme, and bay leaf in a cheesecloth or coffee filter.  Tie up tightly and place in mixture.  Season with salt and pepper, to taste.

Add the meat to the mixture and let marinate for about 2 hours in the refrigerator, uncovered.

Remove the meat from the marinade and pay dry with paper towels.  Reserve the marinade, don't get rid of it.

Preheat oven to 350 F.

Heat the olive oil in a large dutch oven, and working in batches, brown the meat until caramelized.  Set aside until all meat is browned.

Return all meat to the dutch oven and sprinkle with the flour.  Stir until a blonde roux is formed (about 3-4 minutes).

 

Stir in tomato paste and cook mixture for about 5 minutes.

 

Add the reserved marinade, quartered tomatoes, and beef stock.  Place dutch oven in the oven and cook until meat is tender, about 2 & 1/2 hours.

Remove the meat from the sauce.  Strain sauce though a china cap or mesh strainer, pressing down to get any excess liquid.  Discard solids and return liquid, as well as the meat, to the dutch oven.

In a medium saute pan, melt the butter and saute the mushrooms briefly.  Add to dutch oven.  Add the pearl onions and season mixture with salt and pepper, to taste.  Simmer mixture for about 10 minutes to blend all of the flavors together.

Serve with mashed potatoes, egg noodles, rice, whatever you like!  This is definitely comfort food at it's finest!

Hope you all have a great start to your week!

Blanquette de Boeuf

 

Hey everyone!  How are you guys doing?

This week is just flying by, isn't it?!  Well, it is for me anyway!

Today we've got a Blanquette de Boeuf.  The name in and of itself is an oxymoron because a true blanquette (white stew) is made with a white meat, veal, or lamb.  It's not usually traditionally made with beef.  However, since beef is probably the cheapest out of veal or lamb, and I wasn't particularly in the mood for chicken, beef it was! 

The main difference with a Blanquette is that the stew meat is blanched rather than sauteed.  But just because we don't caramelize the meat beforehand doesn't mean this lacks in flavor!  It really packs a flavor punch and you'll definitely want to try this for yourself!


Ingredients:


3 lb. beef shoulder/chuck roast
9 cups beef stock
1 onion, julienned
1 celery stalk, chopped
2 carrots, peeled and chopped
10 parsley stems
1 sprig of thyme
1 bay leaf
1 tablespoon whole black peppercorns
salt and pepper, to taste
1 oz. butter, plus more for sauteing vegetables
1 oz. flour
1 cup heavy cream
1 egg yolk
1 cup pearl onions
4-5 baby portobello mushrooms, sliced
juice from 1/2 lemon
pinch of nutmeg (optional)

Start by trimming any excess fat or silver skin from your roast.  Then cut meat into 1 to 2 inch cubes.

Place meat into a dutch oven or large soup pot and cover with cold water.  Season with salt and bring to a rapid boil.  As soon as the water is boiling, turn off heat and carefully drain the meat.  Rinse to remove any impurities.

 

Return meat to pot and add enough beef stock to cover.  I had about 9 cups of stock before all of my meat was covered.  Of course, this will vary from roast to roast (and how small or big you cubed your meat), so you don't have to strictly use 9 cups.  Just enough to cover the meat.  Place the parsley stems, thyme, bay leaf, and peppercorns into a cheesecloth (or coffee filter) and tie up tight.  Place the bag in the pot along with your julienned onion, celery, and carrots.  Season with salt and pepper, to taste.  Simmer until the meat is tender, about 1 & 1/2 to 2 hours.

 

Strain the meat from the stock, keeping and setting each aside.  Discard the cheesecloth with spices.  In the pot, add your butter and flour.  Make a blonde roux (about 3-4 minutes, until golden in color).  Slowly add back in stock, whisking constantly.  Bring mixture to a boil, then simmer for about 15 minutes, until slightly thickened.  Now, if you just wanted regular beef stew, this would be your stopping point.  You've basically got your brown gravy and all you would have to do is add back in your meat.  But we're gonna take it a step further and make this a little bit richer by adding the liaison of cream and egg yolk.

Return meat to the thickened stock.  In a small bowl, whisk together your egg yolk and cream.  Make sure the soup pot is not at a boil, you want it to be at a slow simmer (under 135 F).  If you're at a boil, you'll just curdle your eggs as you add them in.  Slowly add a couple ladle-fulls of hot stock to the egg yolks, whisking constantly to prevent clumping.  Once your egg yolks are tempered, add them to the soup pot.  Stirring somewhat constantly, keep the mixture at a steady simmer.

Heat a large saute pan to medium high heat and add about a tablespoon of butter.  Add pearl onions and mushrooms.  Saute until just softened, about 3-5 minutes.  Add vegetables to soup pot.

Finally, season the stew with lemon juice, nutmeg, and salt and pepper, to taste.  Ladle into bowls and serve with a desired starch or all by it's lonesome.

This was definitely a hearty and rich bowl of stew.  Andy definitely loved it.  The meat was tender, the gravy was out of this world good, and it was oh so filling!  Give it a shot and let me know what you think!  Have a great rest of the week guys!

Herbed Ribeye Steaks

I've been a real carnivore lately.  I don't know if it's my current workout, the heat, or whether the meat in the meat department looks especially tempting - but we've had some steaks at least once a week for the past couple of weeks. 

These ribeyes were so easy and tasty, I knew I had to share them with you guys.  If you have an herb garden like I do, just pluck your favorite herbs, throw in some garlic if you'd like, and you're on your way to meat heaven.

Ingredients:

2 ribeye steaks
2 tablespoons herbs of your choice (I used rosemary, thyme, and sage), finely chopped
salt and pepper, to taste
1 clove of garlic, minced
1 tablespoon olive oil

In a small bowl, combine the herbs, garlic, and olive oil.  Season with salt and pepper.  The herbs should be dense like a paste so you can spread them on the ribeye. 

Heat a grill or cast-iron skillet (it was way too hot outside to be grilling) to medium high heat.

Spread the herb mixture on both sides of the steaks.  Cook steaks to desired doneness.

And bam, a fantastically easy steak dinner in no time!  You can even deglaze the cast iron skillet (if you didn't choose to grill, of course) with some red wine and beef stock to get a fantastic sauce.  Let it reduce until slightly thickened and then mount it with a pat of butter - pour the sauce on top of the steaks to take them to a whole other level!

Hope you guys are still staying cool - we're expecting temps in the high 80's this week (which is a MAJOR change from triple digits!) - so hopefully we can enjoy the outside while we can =)  Have a great day guys!

A Perfect Broth

Before we get to today's post - just wanted to let everybody know that I have a guest post over at Jeff's Plate so make sure you check it out!  Jeff is an awesome dude who is currently taking some time off to finish wedding planning of his own!

 

Before I knew better, I always assumed that broths and stocks were the same thing.  While, they are similar in their way of preparation (i.e. simmering flavorings ingredients in liquid for a long period of time), they differ in 2 distinct ways.

#1. Broths are made with meat, as opposed to stocks being made with just bones.
#2. Broths can be served as is, unlike stocks which are usually used to prepare other items.

So now you've learned something new (hopefully - if you already knew the difference, then bravo to you!)

The guidelines to preparing any broth - whether it be beef, chicken, fish, etc. - are quite simple.

#1. Truss or cut the main ingredient (trim any excess fat away - I usually save all of my meat trimmings and throw them in the freezer, and when I have a good pile, I'll make some broth - same with bones, when I get enough bones - I'll make stock)

 

#2. Brown the meat (the caramelizing/browning of the meat is where the flavor is at!); brown or sweat the mirepoix (onion, celery, carrot)

 

 

#3. Place the main ingredient & mirepoix in stockpot and fill with enough cold water to cover.  (Normally you'd want enough meat to cover the surface of the water - I didn't quite have enough, so my broth is sort of light, but that's okay - the flavor is still there!) Add sachet of spices (I added peppercorns, thyme, and rosemary), if desired.

 

#4. Bring liquid slowly to a boil; reduce to simmer and cook, skimming for impurities, until the flavor is fully developed (about 2 hours).
#5. Strain broth carefully.
#6. Cool and store  (After it's cooled you can easily skim off any rendered fat that has solidified on the top!) or use as is.

Follow those 6 steps and you'll have a broth in no time, no matter what meat you use!

Secret Recipe Club: French Dip Sandwiches

My most exciting time of the month - Secret Recipe Club reveal day!

I had the pleasure to be assigned the blog Mom's Fridge.  I've been to Barb's blog before and everything on there is a hodge-podge of comfort food and foods that make you think of home (if you're not already there, of course).  You can find things like Ranch-Style Macaroni Salad to Caramel Filled Snickerdoodles.  She's got it all!

One thing that stuck out in my head were these French Dip Sandwiches, though.  I've just been so busy at work and school that I hardly ever have time to cook anything.  So what better way to feel like I slaved over a meal than to throw it all in the crockpot!  It's my favorite time-saving kitchen device.  So without further delay, let's get to it!

Ingredients:
Adapted from Mom's Fridge

3 lb. bottom-round roast
2 cups beef stock
1 small onion, diced
salt and pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
2 baguettes, toasted

Heat a large skillet under medium high heat and add olive oil.  Season meat on both sides with salt and pepper.  Sear the meat in the skillet on all sides until you get a nice golden brown.

Place the seared meat into the crockpot and add beef stock, onion, and garlic powder.

Place on HIGH for 1 hour and then reduce heat to LOW for at least 6 hours.

Shred the meat and place on toasted baguettes.  Serve with strained broth from crockpot.  Dip to your heart's content!

This was a wonderful meal!  I just loved dipping the sandwiches into the flavorful broth.  This was definitely an easy winner for us!

Want to join the SRC?  Check out the site now!  And don't forget to check out Mom's Fridge too!

Secret Recipe Club: Beef & Pork Keema

It's Secret Recipe Club time again!  What is Secret Recipe Club?  Well, it's the coolest thing to hit the internet since Google originated, that's what!  It's basically a monthly "secret santa" among food bloggers.  You get assigned a food blogger, and you get to tackle one (or more!) of their recipes to post on reveal day (which is, of course, TODAY!)

I was really excited to be assigned Dana from Dana's Food For Thought.  Why?!  Well, Dana was assigned my blog for the first Secret Recipe Club that I participated in!  So it was so great to return the favor!

Dana's blog is full of amazing recipes, it was definitely hard to choose.  Recently engaged herself, Dana and I are very similar (as she said in her post when she was assigned my blog!).  She's got everything from Morel Mushroom and Brie Tart to Lime Chicken Empanadas with Ranchero Ranch Dressing!  Do I have your mouth watering yet?!

As I was perusing through Dana's blog, something really caught my eye - the Turkey Keema.  It had all of the Indian flavors that Andy and I both love, but still remained somewhat "normal" when in comes to "Americanized-Ethnic" food.  Andy was definitely surprised at how much he liked it - because looking at the ingredients, he was definitely weary... but I told him to trust me.  And I'm glad he did!  Because this was awesome - and I definitely will be taking Dana's suggestion of putting the filling into sandwiches, because I'm sure it'll be incredible!

Ingredients:
Adapted from Dana's Food For Thought's recipe

1 & 1/2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and chopped
1/2 pound ground beef
1/2 lb. ground pork
2 & 1/2 teaspoons ground coriander
2 & 1/2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 & 1/2 teaspoons salt
about 5 red potatoes, diced
6 oz plain Greek yogurt
3/4 cup 2% milk
3/4 cup frozen vegetables medley (peas, corn, carrots, green beans)
juice from 1 lemon
small handful cilantro, chopped

In a cast iron skillet, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the ground beef and pork and cook until no longer pink, about 3 minutes.  Remove any extra fat.


Stir in the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook for about 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.

Stir in the frozen vegetable medley and the remaining 1/2 teaspoon salt. Simmer until the vegetables are just done, about 2 minutes. Stir in the lemon juice and cilantro.  Serve with warm naan bread.


This was absolutely amazing.  It definitely exceeded every expectation and I can totally understand why Dana included it in her 7 Links Challenge as the 'Post That Didn't Get The Attention It Deserved'.

So I'm glad I got a chance to see why Dana thought this!  

I'm glad I got a chance at one of Dana's recipes, and I can't wait to experiment with others!  

If you want to join in on the fun of the Secret Recipe Club - feel free to check it out here!

Restaurant Recreations: Frankfort Avenue Beer Depot (F.A.B.D.)

Happy Wednesday guys!  I'm happy to report that yesterday, I signed up to participate in a Louisville chapter of Share Our Strength's Great American Bake Sale!  I'll be participating with the group "Louisville Bakes To End Childhood Hunger" and couldn't be more excited!  All proceeds will go to benefit Share Our Strength's fight to end childhood hunger.  So if you happen to be in the Louisville area and want to be a part of this group (or want to donate from far away) feel free to e-mail me at mtlabor85 (at) yahoo (dot) com and I can direct you to where you need to go!  For more info, check out the Facebook page for the group!

It's been a bit since I did a restaurant recreation and this was probably the most exciting out of the 3 I've done so far.  I mean, who doesn't like barbecue?  So let's get right into it with the review...

Frankfort Avenue Beer Depot, or more commonly known in the Louisville area as F.A.B.D., is a quaint little place on - you guessed it, Frankfort Avenue.  From the outside, it looks more like a bar than anything, but upon further investigation - especially the gigantic smokers on the outside, and beautiful barbecue smells coming from inside and outside - you can tell that this place is the real deal - they know their barbecue.

The menu is short and sweet, with no more than 6 or 7 appetizers, and various different barbecue dishes - people come here for one thing (well, maybe two - the second being the beer!), and that's definitely the barbecue.  Like I said, they have two smokers on the outside, so they're constantly slow smoking different types of meat - chicken, pork, and beef brisket, it's hard to find something you won't find tasty (well, unless you're a vegetarian - not many choices for you here in the form of entrees).  They also make their own house recipe of barbecue sauce, available in hot and regular.  The hot is definitely hot, and the regular is more of a sweet and tangy kind of sauce - both really good.

We opted for an appetizer of onion rings which were perfectly cut and fried.  They were on the thinner side - which I like - and were served with a side of a tangy remoulade-type dipping sauce. 

For our entrees, Andy got the Pulled Pork sandwich with a side of coleslaw and I opted for the Lou-a-vul Beef Brisket with a small side of macaroni and cheese.  Both sandwiches come with a pickle and some sliced onions.  They leave the saucin' up to you, which I liked as well - I can decide how messy I want to be!

I definitely give F.A.B.D. two thumbs up.  Quick service, home-style barbecue, and definitely a great price - I think we made it out of there in $30 or less. 


And now on to the recreation.

I went with recreating my dish, the Lou-a-vul Brisket.  I think pulled meat is a pretty easy thing to recreate - slow and low.  So I focused more on my rub for the brisket and the actual barbecue sauce.  While my finished dish was definitely different from F.A.B.D's version, I think it definitely made one hell of a sandwich!

Ingredients:

For the Brisket:

4 lb. beef brisket
3 tablespoons dark brown sugar
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon cayenne pepper

For the Barbecue Sauce:

1/4 to 1/2 cup apple cider vinegar
1 cup crushed tomatoes (or you could use ketchup also)
3 tablespoon dark brown sugar
1 tablespoon spicy brown mustard
1 tablespoon soy sauce
1/2 tablespoon crushed red pepper
1 teaspoon Sriracha

Coleslaw:

3 cups red cabbage, shredded
3-4 carrots, peeled and chopped
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar


Sourdough Rolls, for sandwiches

To prepare the brisket:  In a small bowl, combine the brown sugar, salt, cumin, paprika, oregano, black pepper, and cayenne pepper.  Mix well and then rub mixture all over beef brisket.  Cover brisket with plastic wrap and let sit in fridge overnight.

On the next morning, preheat your crockpot onto high and add brisket (you may have to cut it in half to fit it all in there!).  Add about 1 cup of beef stock to crockpot and cover.  Let cook for about 6 to 7 hours, or until brisket is fork tender.

To prepare barbecue sauce:  Combine desired amount of apple cider vinegar (the more you add, the acidic the sauce), tomatoes (or ketchup), brown sugar, mustard, soy sauce, red pepper flakes, and Sriracha.  If using crushed tomatoes, run the immersion blender through your mixture until it is smooth, or at your desired texture.  If using ketchup, no need to worry about that step.

You can use the barbecue sauce on the side, or like me, add it to the crockpot with the brisket and let it meld for about an hour longer.

To prepare the coleslaw:  Combine the mayonnaise, vinegar, and sugar in a large bowl.  Add cabbage and carrots and mix well.  Let sit for about 30 minutes at room temperature before serving.

To assemble sandwiches, toast your sourdough buns and add a decent amount of pulled brisket on the bottom half (the messier the better!).  Top with desired amount of coleslaw (or you can always eat that on the side) and top with remaining bun half. 

Dig in and enjoy.  You might need a fork for this one - and plenty of wet naps!

This was really really good.  But I'm afraid to say that as good as it was, it still wasn't as good as F.A.B.D.'s version.  Yup... a recreation that wasn't as good as the original.  Recreation 2, Originals 1. Although I wouldn't chock it up as failure - this is still a killer pulled brisket!  And feel free to substitute pork or chicken with this, too... it's pretty versatile!

Well... I'm off to play sand volleyball (speaking of which, we went 3-0 last week, and hoping to continue the winning vibes tonight) in the cold (57F).  Hopefully I'll move around enough that I'll heat up quickly!  Enjoy the rest of your Wednesday guys!

Pot Roast w/ Red Wine Gravy

Served piping hot!

I've started a wine bottle collection.  I have this genius idea that I'm going to incorporate them into our wedding table decor, but I haven't the slightest idea of how to do so.  I keep going back and forth with whether I want to just simply put some flowers in them, some candles, some sticks - who knows.  But I do know that I'm starting to not have any room for these wine bottles. Seriously, I've got over 100+ in random closets/pantries around the house.

And before you guys gather together and hold an intervention in my honor, I didn't drink all of the wine in those bottles.  My friends did.  Hehe.

But besides empty wine bottles, I also have a bunch of almost full ones in our bar area.  Lots of half-drunk red wine bottles.  I'm a white wine drinker, myself.  I don't mind red wine, but it's just not my preference.  So I end up opening them, drinking a glass, and forgetting about them.

So what to do with all of that red wine?  Hmm, I cook practically 7 days a week, so why not use them in some dinners!  Why was is not that obvious before?  Yeah, sometimes the things you need are right in front of you.  First thing I thought of to use that red wine was pot roast!  Red meat and red wine just can't be beat.

Ingredients:

2 lb. beef chuck roast
1 tablespoon olive oil
1 & 1/2 cups red wine (I used a Merlot)
2 & 1/2 cups beef stock
1 large onion, sliced
8 oz. sliced mushrooms
10 slices of bacon, chopped
1/2 cup flour
salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper

Place roast in a large plastic bag and pour red wine in with it.  Seal bag tightly and let marinate in fridge for about 3 hours.

Remove roast from bag and pat dry, reserving the wine.

Plug in your crockpot and turn it to the high setting.  Pour beef stock, sliced onions, and mushrooms into crockpot.

In a large skillet, heat 1 tablespoon of olive oil under medium high heat.  Add roast and sear, about 2-3 minutes per side.  Remove roast from pan and set aside on a plate.

In same skillet, add chopped bacon and fry for about 8-10 minutes, or until bacon is browned.  Remove bacon from skillet with a slotted spoon and dry on a paper towel-lined plate.  Once dry, add bacon to crockpot.

Stir in flour, onion powder, garlic powder, and cayenne pepper to liquid in crockpot.  Mix until flour is dissolved and no clumps are present.  Add roast to crockpot and pour remaining red wine from marinade over top.  Sprinkle thyme over roast and season with salt and pepper, if desired.

Let cook in crockpot for about 6 to 8 hours, or until roast is tender and falls apart when cut with a fork.  Serve with mashed potatoes or other comforting side dish.

This was one flavorful gravy.  And you all remember my love for gravy right?  Andy loved this too.  He's not normally one for leftovers, but he made sure he had some set aside for his lunch today.  This isn't traditionally Irish or anything, but it could definitely sub in for a comforting St. Patty's Day meal!  Enjoy your Wednesday guys!

Cheesy Beefy Potato Soup

First of all... I just want to say, I am so glad to be off work today. It was an absolute madhouse. From crazy customers, to irate individuals, and just a damn busy day... it feels so nice to pop open a Stella and write this blog.

We've all seen those "munchie-themed" movies/tv shows like Half-Baked, or Harold & Kumar, or practically any Dave Chappelle skit, but I was reading an article from MercuryNews.com about a little bakery/shop that provides a "gourmet" look at munchies. Yeah, the menu looked pretty tasty, with things like cheddar jalapeno muffins, Ghiradelli triple-chocolate lavender brownies, pissaliere, and a roasted sun-dried tomato soup. So what's so different about this place? Well, it uses something called "cannabutter"... which is basically melted butter, water, and crushed marijuana mixed together, then allowed to harden. Yeah... a sophisticated pot head's dream right? Well... turns out, even though they've legalized medical marijuana out in California (where the shop is located), some laws haven't been made to allow this sort of thing to keep going on, so the shop is going to have to close down by next Wednesday.

Minus the whole marijuana theme, the actual menu sounds pretty tasty, even without using the illegal goods. Might have to try whipping up my next batch of brownies with a hint of lavender.

Anyway... this potato soup is probably one of the best I've ever had. It's perfectly cheesy, loaded with potatoes, and has that perfect hint of jalapeno and bacon that just set it off!


Ingredients:

8 oz. cheddar cheese, shredded
1/4 cup flour
5 Yukon Gold potatoes, diced
1 tablespoon butter
2 carrots, peeled and diced
1 onion, diced
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 lb. ground beef
3 cups chicken broth
1 can beer (I just used some Miller Lite I had in the fridge, nothing fancy)
1 teaspoon parsley
1 & 1/2 cups milk
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup jarred jalapenos, diced
1-2 tablespoons liquid from jalapenos
5 strips bacon, cooked until crispy and chopped

In a medium bowl, toss the shredded cheese with the flour and set aside.

Bring a large pot of water to a boil and add potatoes. Salt well and simmer until soft, about 8-10 minutes (Yukon Golds are pretty soft for a potato to begin with so it shouldn't take long). Drain pot to remove water and return potatoes.

In a large skillet, melt butter under medium high heat. Add the carrots, onion, salt and pepper, garlic powder, and onion powder. Cook until vegetables have started to soften, about 5 minutes or so. Add the ground beef and cook until browned. Strain any fat, if needed. Pour mixture in pot with potatoes.

Add in chicken broth, beer, and parsley and bring heat to about medium. Simmer for about 5 minutes. Add milk and heavy cream. Simmer for another 3-5 minutes, and be careful not to let soup come to a boil. Turn off the heat and stir in cheese until it is all melted. Stir in sour cream and jalapeno juice. Season with salt and pepper, if needed.

Ladle soup into deep bowls and top with chopped jalapenos and chopped bacon.

Like I said, this is one of THE best potato soups I've ever had. I know a lady named Rhonda that makes a hell of a potato soup also, so I can't say it tops hers, but it gives it some stiff competition. Enjoy!