GUINNESS BRAISED BEEF
Guinness Braised Beef is the best beef chuck roast recipe ever! Almost a stew, this gorgeous, succulent beef serves up in a thick and silky pan sauce.
Provided by Kate
Categories Main Course
Time 3h20m
Number Of Ingredients 9
Steps:
- Cut roast into large 2 - 2 1/2" chunks. Trim excess fat while prepping.
- Cut unpeeled carrots into 2 inch pieces and cut onion into eighths.
- Place beef pieces in bowl, salt & pepper aggressively and sprinkle with brown sugar. Allow beef to rest for a few minutes if time permits.
- Preheat oven to 275 degrees F.
- Heat 2 tablespoons oil in heavy dutch oven over medium high heat until the oil shimmers. Brown beef in three batches, making sure all sides of the beef cubes are seared. Remove beef to platter.
- Add remaining 2 tablespoons of oil to pan to heat. Add carrot and onion and cook over medium high heat for 4 to 5 minutes until slightly browned. Sprinkle flour over vegetables then stir and cook for another 2 - 3 minutes.
- Add Guinness to pan and scrape brown bits from bottom. Add beef broth and return beef to pan. Bring to a boil. Once beef comes to heat, cover tightly with lid, and place in preheated oven. Cook for at least 3 hours, checking occasionally that the juice is holding up.
- If the gravy is too thin, remove the lid from the pan and turn up the heat to 350 degrees F for the last half hour of cooking.
OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM
Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
- Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
- Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram
BEEF & GUINNESS STEW WITH BACON DUMPLINGS
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h30m
Number Of Ingredients 18
Steps:
- First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
- Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
- Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
Nutrition Facts : Calories 800 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 1.9 milligram of sodium
STOUT-BRAISED STEAK WITH STACKED CHIPS
Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots
Provided by Sarah Cook
Categories Main course
Time 3h35m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
- Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
- For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
- When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
- Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
- To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.
Nutrition Facts : Calories 885 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 63 grams protein, Sodium 2.5 milligram of sodium
BEEF IN GUINNESS
I make this for my in laws whenever they come to stay. Perhaps it will suit your own finicky relatives! Serve with mashed or boiled potatoes, and pickled beets if you have them.
Provided by Ppaperdoll
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper in shallow bowl or pan.
- Coat beef pieces with flour mixture.
- Heat oil in saucepan and fry meat and onions until lightly browned (about 4 or 5 minutes).
- Add carrots to pan.
- Pour in Guinness, and season to taste.
- Bring to boil, then cover and simmer 1 hour 30 minutes or until meat is tender and gravy is thick and rich.
Nutrition Facts : Calories 954.8, Fat 40.4, SaturatedFat 14.1, Cholesterol 119, Sodium 173.3, Carbohydrate 47, Fiber 2.6, Sugar 5.1, Protein 37.5
BEEF BRAISED IN GUINNESS RECIPE - (4.5/5)
Provided by AzWench
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering. Meanwhile, season the beef all over with salt and pepper. Add half of the beef to the pan and sear until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Repeat with the remaining meat. Add the bacon to the pan and cook until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef. Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, about 2 minutes. Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half. Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon, and carrots to the pan and stir. If you choose, serve with steamed red potatoes.
More about "beef braised in guinness recipe 455 food"
OSSO BUCCO BRAISED BEEF SHANKS IN …
From craftbeering.com
4.9/5 (11)Total Time 3 hrs 10 minsCategory Cooking With BeerCalories 736 per serving
- Trim any excess fat from the beef and cut in cubes. Season liberally with salt and pepper, gently dust with a bit of flour, reserve the rest of the flour. (If working with cross cut beef shanks leave whole and skip flour dusting).
- Over medium-high heat a braiser or a flameproof casserole,*** add the cooking oil and nicely brown the beef. Remove temporarily.
- Lower the heat to medium. Saute the onions with the thyme (if needed add a little bit more cooking oil).
GUINNESS BRAISED BEEF - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
HOW TO MAKE BEEF AND GUINNESS CASSEROLE | TASTE …
From tasteofhome.com
GUINNESS BRAISED BEEF - TABLE AND A CHAIR
From tableandachair.com
5/5 (4)Total Time 2 hrsCategory Main Dish, MeatCalories 487 per serving
- Heat the oil in a dutch oven or large pot over high. Season the beef generously with salt and pepper. Place the beef in the pot and let it sear on one side then flip over to sear the other. You want the meat to be nice and dark brown. Do not move it around or overfill the pot, you may have to do this part in 2 batches. This will take about 3-4 minutes on each side.
- Add in the onion, garlic, rosemary, and thyme. Cook for an additional 3 minutes, stirring often. Add in the beer and enough water so the liquid is almost covering the beef. You do not want the beef to be under the cooking liquid, you want it to come up about 3/4 of the way. Use a wooden spoon and scrape the bottom of the pan to release all the fond (color and good bits from the bottom off the pan) you got from browning the beef.
- Bring this mixture to boil and then lower the heat to low so the beef stays at a soft simmer. Cover it and let it go for 2 to 3 hours until the meat is tender and falling apart. You will want to check on it and give it a stir every half hour or so to make sure it is not too hot or burning. Serve over mashed potatoes or buttered toast with a veggie on the side.
25 RECIPES YOU CAN MAKE WITH A PINT OF GUINNESS - FOOD COM
From foodnetwork.com
Author By
STOUT-BRAISED BEEF STEW RECIPE | CHATELAINE
From chatelaine.com
BEEF BRAISED IN GUINNESS RECIPE | YUMMLY
From yummly.com
19 ST. PATRICK'S DAY RECIPES BETTER THAN A POT OF GOLD - EAT THIS …
From eatthis.com
BEEF BRAISED IN GUINNESS - GREATIST
From greatist.com
BEER BRAISED SHORT RIBS - WHERE IS MY SPOON
From whereismyspoon.co
BEEF BRAISED IN GUINNESS - FOOD HUNTER
From hrcook.com
BRAISED BEEF SHORT RIBS WITH GUINNESS RECIPE - FOOD REPUBLIC
From foodrepublic.com
GUINNESS® BRAISED BEEF SHORT RIBS RECIPE | GUINNESS®
From guinness.com
THE ORIGINAL GUINNESS BRAISED SHORT RIBS RECIPE
From guinness.com
GUINNESS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CORNED BEEF AND CABBAGE RECIPE - SAVORY NOTHINGS
From savorynothings.com
IRISH BEEF AND GUINNESS STEW | RECIPETIN EATS
From recipetineats.com
BEER BRAISED CORNED BEEF IN THE PRESSURE COOKER - MSN.COM
From msn.com
BRAISED BEEF: A BEGINNER'S GUIDE | AK
From avantgardekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love