Stout Steak Recipes

BEEF & STOUT STEW

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

STEAK AND IRISH STOUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

GRILLED STOUT SKIRT STEAK

Steps:

• Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
• Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

STEAK WITH STOUT PAN SAUCE

Steps:

• Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
• Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
• Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

STOUT-MARINATED STEAK TIPS

Steps:

• Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don't forget to leave extra space for the marinade.
• In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt--the soy and Worcestershire are plenty salty.
• Pour the marinade over the beef tips and stir gently to evenly coat. (If you don't use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.)
• Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days. Cook as desired.