Beef In Guinness Stout Beer Recipes

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BEEF AND GUINNESS STEW



Beef and Guinness Stew image

RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stew

Time 3h10m

Number Of Ingredients 14

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))
3/4 tsp each salt and black pepper
3 garlic cloves (, minced)
2 onions (, chopped (brown, white or yellow))
6 oz / 180g bacon (, speck or pancetta, diced)
3 tbsp flour ((all purpose/plain, Note 3 for GF))
440ml / 14.9 oz Guinness Beer ((Note 1))
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))
3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)
2 large celery stalks (, cut into 2cm / 1" pieces)
2 bay leaves
3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

Steps:

  • Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot is looking dry, add oil.
  • Cook garlic and onion for 3 minutes until softening, then add bacon.
  • Cook until bacon is browned, then stir through carrot and celery.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  • Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
  • Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
  • Serve with creamy mashed potatoes!!

Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g

BEEF IN GUINNESS (STOUT BEER)



Beef in Guinness (Stout beer) image

This is an exceptionally tasty way to cook beef and ensure that it comes out tender. The Kitchen Crew and I loved this dish.

Provided by Michelle Sebastian

Categories     Beef Soups

Time 2h10m

Number Of Ingredients 7

1 bottle guinness stout beer (or as much as needed to cover beef)
2 1/2 lb beef (stew or any you like)
2 large onions
6 medium carrots
2 Tbsp flour, seasoned
salt to taste
pepper to taste

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 AND GUINNESS® STEW



Beef and Guinness® Stew image

The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h

Yield 6

Number Of Ingredients 16

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
½ teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

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.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g

IRISH STOUT BEER POT ROAST



Irish Stout Beer Pot Roast image

I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter.

Provided by Lisa Marie

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h25m

Yield 4

Number Of Ingredients 10

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 small onion, chopped
1 clove garlic, minced
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper
1 (10 ounce) bag baby carrots
1 (16 ounce) package baby red potatoes, cut in half
3 stalks celery, cut into 3-inch pieces

Steps:

  • Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
  • Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.

Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.1 g, Cholesterol 129.2 mg, Fat 36.2 g, Fiber 5.1 g, Protein 38.2 g, SaturatedFat 13.6 g, Sodium 1271.6 mg, Sugar 7.2 g

BEEF & STOUT STEW WITH CARROTS



Beef & stout stew with carrots image

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

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve (see recipe below)

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

BRAISED BEEF IN STOUT



Braised Beef in Stout image

This is a form of Guinness Beef Stew, you can use any stout beer that you'd like, be it Guinness or Cascade Stout.

Provided by kk7798

Categories     Stew

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/4 kg chuck steaks
25 g butter
2 tablespoons oil
3 onions, chopped
1 tablespoon brandy
600 ml stout beer
2 sprigs thyme
2 sprigs rosemary
1 teaspoon vegemite
500 g baby carrots
500 g eggplants, cut into bite-sized pieces
salt & freshly ground black pepper
6 mushrooms, medium sized
2 tablespoons chopped basil
1 sprig basil
rind of half a lemon, shredded
6 kalamata olives

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.

Nutrition Facts : Calories 733.1, Fat 49.4, SaturatedFat 19.3, Cholesterol 152.4, Sodium 294.2, Carbohydrate 21.8, Fiber 5.5, Sugar 8.6, Protein 41.5

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