BEEF AND STOUT CASSEROLE
This was in our local paper and we thought we would give it a try. It is a recipe from Graham Hawkes. It is lovely!!!
Provided by christie
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the steak into 5cm cubes.
- Heat the oil in a heavy based pan and brown the meat in batches.
- Transfer the meat to a casserole dish that has a tight fitting lid.
- Add the onions to the pan and cook for a couple of minutes. Add the garlic and cook for a further minute.
- Sprinkle the flour and mix with the onions. Once well mixed gradually add the stock and the beer and mix into a smooth sauce.
- Pour the sauce over the meat and add the raw bacon, thyme, prunes and orange rind.
- Place in a preheated oven at 160ºc and cook for 2 hours.
- Serve with creamy mashed potato and crusty bread.
Nutrition Facts : Calories 764.1, Fat 53.3, SaturatedFat 18.5, Cholesterol 130, Sodium 502.7, Carbohydrate 33.5, Fiber 3.5, Sugar 14.8, Protein 33.1
BEEF AND GUINNESS STEW
RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
Provided by Nagi | RecipeTin Eats
Time 3h10m
Number Of Ingredients 14
Steps:
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g
IRISH BEEF AND STOUT STEW
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. 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.
- Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
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