BEEF AND IRISH STOUT STEW
This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
Provided by want2hike
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 12
Steps:
- Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
- Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
- Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g
STOUT STEAK
Steak marinated overnight with stout and plenty of garlic. Works with any type of beef, any way you feel like cooking it. I usually either barbecue it or broil it.
Provided by Jules Allen
Categories Meat and Poultry Recipes Beef Steaks
Time 3h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place steaks in a flat glass dish. Use a big enough dish so that steaks lay flat on the bottom. Toss in your garlic and spices. Pour the bottle of stout, soy sauce, and beef broth over the steaks. Add just enough water to cover the steaks. Cover, and let marinate in the refrigerator overnight (or at least three hours).
- Preheat the oven to broil. Cook steaks to desired doneness.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.9 g, Cholesterol 136.9 mg, Fat 12.5 g, Fiber 0.3 g, Protein 51.8 g, SaturatedFat 4.8 g, Sodium 1570 mg, Sugar 0.5 g
BEEF & STOUT STEW WITH CARROTS
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium
STEAK AND STOUT PIE
This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously you can just use the puff pastry lid if you prefer. You will need a 28x23cm/11x9in pie dish that is 4.5cm/1¾in deep.
Provided by Suzie Lee Arbuthnot
Categories Main course
Yield Serves 6-8
Number Of Ingredients 17
Steps:
- For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use.
- Preheat the oven to 160C/140C Fan/Gas 3.
- For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8-10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock.
- Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2-2½ hours until the beef is tender. Remove from the oven.
- Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) - it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie.
- Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray.
- For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg.
- Place the pie on the preheated baking tray and bake for 30-35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie.
CAESAR T-BONE STEAK WITH STOUT PAN SAUCE
An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
- Preheat the grill to high heat.
- While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
- Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
- Slice the steaks and serve with the sauce and potatoes.
GUINNESS MARINATED RIB EYE STEAKS
Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.
Provided by januarybride
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
- Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
- Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
- Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.
STOUT-MARINATED STEAK TIPS
Provided by Food Network
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
STEAK WITH STOUT PAN SAUCE
Provided by Bon Appétit Test Kitchen
Categories Beer Quick & Easy Low Cal Father's Day Dinner Steak Soy Sauce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
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.
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STEAK & STOUT PIES RECIPE | JAMIE OLIVER PIE RECIPES
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- Peel, finely slice and add the onions, then pick, finely chop and add the rosemary and thyme, along with the bay leaves.
- Cook for 20 minutes, or until the onions are soft and turning golden, stirring occasionally.Slice the beef into rough 2cm strips, then clean and slice the mushrooms.
- Add both to the pan along with the tomato purée and a good pinch of sea salt and black pepper.Stir in the balsamic, stout, flour and stock and bring to the boil.
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- Roughly tear the bread into large pieces, then add to food processor. Add onion pieces and pulse a few times, until bread pieces are about pea-sized and onion is chopped.
- Reduce skillet heat to MED and add 1 Tbsp butter. Add sliced onions and cook for 5-8 minutes, until softened and starting to brown a little. Add garlic and cook 30 seconds.
- Serve patties over mashed potatoes, with a generous spoonful or two of gravy over the top, sprinkled with fresh parsley if desired.
BEEF AND STOUT PIE - IRISH COMFORT FOOD FROM LANA’S COOKING
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5/5 (2)Total Time 2 hrs 30 minsCategory Main DishesCalories 1360 per serving
- Cut the chuck steak into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper. Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
- In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don’t over crowd the pan. Transfer the beef to a heavy Dutch oven as you work. When all the beef has been browned, drain off and discard any excess oil in the pan. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.
- Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6-7 minutes or until light brown. Add to the Dutch oven with the beef.
- Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.
TOP 10 WAYS TO COOK WITH STOUT | BBC GOOD FOOD
From bbcgoodfood.com
- Guinness & honey glazed pork loin. Like all beer, the sugar content of stout is high. This means it can be reduced to a syrup, ideal for making into a glaze for meat.
- Stout-braised steak with stacked chips. There are few better ways to use up a few glugs of stout than in a steak and ale pie. But if you fancy venturing beyond the comfort food realm, pick up some more unusual cuts of steak and experiment with cooking methods.
- Guinness, treacle & ginger pudding. Soaking dried fruit in a liquid is a clever way to plump it up and unlock the flavour. Fruit juice, wine or even plain water work well, but if you want a deep base for a pudding, add some stout along with citrus peel and apples.
- Highland beef with pickled walnuts & puff pastry top. The traditional method of adding oatmeal to stout gives it a smooth texture and rounded finish. Try to source an authentic Scottish version and use it in this rich beef stew.
- Mushroom rarebit with mash & thyme gravy. A traditional rarebit topping is made from cheese, mustard and beer, combined to make a spreadable mixture to add to bread, before being grilled until golden.
- Beer-battered pollock bites. The not-so-secret technique of using something bubbly to achieve a light and crunchy batter usually involves soda water, lager or pale ale, but a lightly carbonated stout can also be used.
- Onion soup. Throw a new slant on a French classic by replacing white wine with dark beer to give this classic bistro soup a heady kick. Replace the Gruyère toasts with herby Lincolnshire poacher croutons.
- Black velvet. This recipe doesn’t require cooking, but we couldn’t leave out the ultimate stout cocktail. If you have your mixologist head on, try layering the Champagne and stout for a two-tone finish.
- Beef & stout stew with carrots. Go classic with a beef stew. This version contains a whole can of Guinness, but you can adjust the liquid levels to taste – add more stock if you don’t want such a boozy hit, although the alcohol evaporates during cooking.
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