Irish Stout Beef Casserole Recipes

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.

BEEF AND GUINNESS STEW

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!!

IRISH BEEF STEW WITH GUINNESS STOUT

Steps:

• Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
• Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
• Add the onion and cook for a few minutes until it is clear.
• Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
• Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
• Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
• Check for the salt and pepper before serving.

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 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.