SLOW COOKER GUINNESS® BEEF STEW
This is a recipe my husband got from one of his co-workers. He absolutely loves this!
Provided by Sandy Ross
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 4h45m
Yield 8
Number Of Ingredients 15
Steps:
- Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
- Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
- Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
- Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
- Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
- Cook on High until potatoes are tender, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
- Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Nutrition Facts : Calories 737.7 calories, Carbohydrate 47.2 g, Cholesterol 77.3 mg, Fat 48.5 g, Fiber 3.2 g, Protein 27.7 g, SaturatedFat 14.2 g, Sodium 677.7 mg, Sugar 2.9 g
GUINNESS SLOW COOKER BEEF POT PIE
I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4" deep). If you're looking for a "stew" consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time.
Provided by run.bullierun
Categories Savory Pies
Time 5h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
- Place beef and all ingredients except mushroom soup in slow cooker.
- Cook on high for approximately 5-6 hours.
- Turn off the cooker and pour in condensed soup, thoroughly mix.
- Set oven to 350F deg.
- Roll out enough puff pastry to cover your dish.
- Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
- Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
Nutrition Facts : Calories 1478.6, Fat 40.4, SaturatedFat 11.3, Cholesterol 145.2, Sodium 1525, Carbohydrate 123.9, Fiber 8.2, Sugar 7.4, Protein 66.8
SLOW COOKER GUINNESS ROAST
I tried this one Sunday when I didn't have my usual pot rost seasoning and my family loved it. The gravy is thin, which we like, but it can be thickened with flour or cornstarch.
Provided by sweeney1992
Categories Roast Beef
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- put vegetables in bottom of slow cooker.
- place meat on top.
- sprinkle meat with onion soup mix.
- add bottle of Guinness
- cook on low 8 hours.
GUINNESS BEEF PIE
Make and share this Guinness Beef Pie recipe from Food.com.
Provided by djunqx
Categories Meat
Time 2h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions in olive oil. Add celery, mushrooms, and carrots.
- Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
- Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
- Sprinkle with salt, pepper, rosemary.
- Add Guinness and enough beef broth to not quite cover the beef and vegetables.
- Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
- Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
- Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
- Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
- Cook at 350°F for 40 minutes or until golden.
Nutrition Facts : Calories 1338.2, Fat 66.4, SaturatedFat 20.6, Cholesterol 101.3, Sodium 764.5, Carbohydrate 92.2, Fiber 3.1, Sugar 3.8, Protein 31.8
GUINNESS PIE
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.
Provided by Sam Sifton
Categories dinner, casseroles, main course
Time 6h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
- Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
- Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
- Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
- While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams
BEEF POT PIE
Make and share this Beef Pot Pie recipe from Food.com.
Provided by peekaboo
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Cook Beef in 1 tablespoon of butter and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the broth.
- Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt 2 tablespoons butter.
- Stir in the beef & flour.
- Add the milk, and heat through.
- Add the Beef mixture into the vegetable mixture, and cook until thickened.
- Cool slightly, then pour mixture into 1 unbaked pie shell.
- Cover with remaining crust.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 20 minutes.
- Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 1018.1, Fat 82.2, SaturatedFat 33.1, Cholesterol 119.9, Sodium 1004.9, Carbohydrate 57.6, Fiber 3.8, Sugar 2, Protein 12.7
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