BEEF AND GUINNESS STEW RECIPE - FOOD NETWORK
Steps:
- Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
BEEF & GUINNESS STEW WITH BACON DUMPLINGS RECIPE | BBC ...
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
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4
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, FatContent 41 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 7 grams fiber, ProteinContent 57 grams protein, SodiumContent 1.9 milligram of sodium
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BEEF AND GUINNESS STEW - SLOW COOKER RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 20 minutes
Category Chef recipes
Cuisine British
Calories 0 calories per serving
- TO MAKE IN A SLOW COOKER . . . Toss the braising steak in the seasoned flour. Heat a little oil in a large non-stick frying pan and fry the beef in batches until it has a good colour on all sides. Transfer to the slow cooker when browned. Add the Guinness to the pan and let it bubble up. Scrape any caramelised bits off the bottom of the pan then pour the whole lot on top of the beef. Add the rest of the ingredients EXCEPT the beef stock (you won’t need it as this will make the finished dish too liquid). Give everything a stir then cook on low for 6 hours until the meat is tender.
IRISH STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Calories 576 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- In a large pan, cover the pearl barley with plenty of cold water and leave to soak.
- Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.
- Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.
- Cook and stir for 10 minutes, while you peel the swede and chop it into 3cm chunks, and finely chop the dried porcini. Stir both into the pan, then slice the beef 3cm thick and add that, too.
- After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet greaseproof paper, and cook in the oven for 1 hour.
- Remove the paper, then cook the stew for another hour, or until the meat is tender.
- Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.
- Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.
- Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.
- Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.
BEEF AND GUINNESS STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 2 hours 60 minutes
Cuisine British recipes
Calories 511kcals per serving
- Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.
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From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine british
Calories 820 per serving
- 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.
BEEF STEW WITH DUMPLINGS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 3 hours 40 minutes
Category dessert
Calories 526 calories per serving
Preheat oven to 160°C (140°C fan) mark 3. Heat the oil in a medium-large casserole (that has a tight-fitting lid) and gently fry the onion for 5min until softened.
Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered with liquid, if not top up with more stock or water). Turn up the heat, bring to the boil, cover and put into the oven. Cook until the beef is tender - about 3hr.
30min before the beef is due to be ready, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (31/2fl oz) cold water and stir to make a soft (and slightly sticky) dough.
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