Beef Guinness And Mushroom Stew Food

BEEF & GUINNESS STEW WITH BACON DUMPLINGS

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.

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

GUINNESS BRAISED BEEF WITH MUSHROOMS

Steps:

• Arrange rack in lower third of oven. Preheat oven to 350 degrees.
• Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
• Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
• Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
• Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
• Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
• Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
• Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

BEEF, GUINNESS AND MUSHROOM STEW

Steps:

• Pre-heat the oven to 350°F
• Toss the beef lightly in seasoned flour.
• Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
• Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
• Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato paste and sugar.
• Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
• Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
• Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
• Discard the bouquet garni, adjust the seasoning and serve.

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.

BEEF AND GUINNESS STEW

Steps:

• Combine flour, a big pinch of salt, thyme and a hefty dose of pepper in a bag, add the beef and shake like a mad man.
• Heat the oil in a large pot and little by little brown the stew meat on all sides. Remove and add the mirapoix to the pot. Scrape the bottom to get all the brown goodies off the bottom. When wilted add back the beef. Pour in the bottle of Guinness. When the foam dies down add the button mushrooms, sprigs of fresh thyme and add sufficient beef broth to cover.
• Cover and simmer. Stir occasionally to keep from scortching.
• When the beef is almost tender and the sauce reduced add the rest of the veggies and continue to cook until tender.
• Be careful with the salting as the sauce will concentrate.