Beef And Stout Casserole Recipes

BEEF AND STOUT CASSEROLE

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.

IRISH BEEF AND STOUT STEW

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.

BEEF AND IRISH STOUT STEW

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.