Beef In Guinness Stout Beer Food

BEEF IN GUINNESS (STOUT BEER)

Steps:

• 1. prep work: cut beef into chunks; peel and slice onions and carrots
• 2. beef prep: toss beef in flour and brown quickly in hot fat or olive oil or butter, whichever you prefer
• 3. remove the beef from the pan and add the onions; fry the onions until transparent
• 4. return the beef to the pan; add carrots and Guinness Stout beer (which you may cut with water, if you prefer)
• 5. bring to a boil, reduce the heat to "simmer", cover closely, and cook for at least 1 1/2 to 2 hours (the longer it cooks, the more tender the meat!) If you want to use a dutch oven, slow cooker/crockpot (as some have suggested), check your slow cooker/crockpot instructions for converting the time needed to cook; dutch oven should take a medium heat, require checking liquid level, and cook time to desired tenderness of beef - much like doing it on the stove top.
• 6. check throughout cooking time and top up liquid, if necessary

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 & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

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.

BEEF IN GUINNESS

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.

GUINNESS BEEF STEW IN A CROCK POT

Steps:

• Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
• Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
• Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
• Add meat and onions to crock pot, top with mushrooms.
• Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
• Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
• Serve with crusty French bread!
• *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.

BRAISED BEEF IN STOUT

Steps:

• Cut the steaks into 5 x 7cm pieces.
• Heat the butter and oil in a large casserole dish or pot.
• Add the beef and fry until well browned. It is OK if the bottom of the pan gets brown and sticky, but dont let it burn.
• Add the onions and cook until beginning to soften. You will see the brown sticky stuff at the bottom of the pan start to dissolve and come away.
• Add the brandy.
• Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
• Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the whole mushrooms for the last 30 minutes.
• remove the sprigs of rosemary and thyme.
• Mix the chopped basil and lemon rind together and sprinkle over the top.
• Scatter over the olives and garnish with the basil sprig.
• Serve with crusty bread or mashed potato.

GUINNESS BEEF

Steps:

• Chop onions, crush garlic and slice carrots and potatoes, do not skin.
• Cut meat into small chunks.
• Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
• Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
• Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
• Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
• Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.