How To make Beef and Stout Casserole
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garni
1 tb Sugar
Salt and pepper Basil and parsley 1 tb Butter
2 tb Flour
1 tb Wine or cider vinegar
1 Bottle of stout
Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat anmd set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.
How To make Beef and Stout Casserole's Videos
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Neven Maguire Braised Irish Angus Beef & Stout Casserole
Beef stew & Crispy Dumplings
How to make a delicious beef stew with beer and crispy dumplings.
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Beef Stew
2lb / 1kg Beef
½ltr / 1 pint Beef Stock / beef stock cubes can be used
½ltr / 1 pint Strong Brown Ale or Stout
2 Large Carrots
1 small turnip or swede
1 Large Leek
1 Large Onion
4 Cloves of Garlic
½ tsp Dried Thyme
¼ tsp Freshly Ground Pepper
½ tsp Salt
100g / 3½oz Plain Flour / All Purpose Flour
2 heaped tsp of Corn flour or corn starch mixed with 150g of cold water
Dumplings
300g / 10½oz Self- Raising Flour
2tsp Baking Powder (if you are using Plain or All Purpose Flour use 4 tsp of Baking Powder)
175g / 6oz of full cream or semi skimmed Milk
60g / 2oz of butter
100g / 3½oz Beef or vegetable suet
1 Large Egg
100g / 3½oz Finely Chopped Leek
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time.
Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
Thank You
Music used in this video
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lazy River Rag
By Dan Lebowitz
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How To Make Lamb Stew | Guinness Irish Lamb Stew
If you're looking for a delicious bowl of a heartwarming Irish Stew, look no further. This stick-to-your ribs lamb stew is a winner in my home year-round. Fun fact about me - I'm a dual citizen of Ireland with my parents being from both the North and South of Ireland with relatives all over the country. When we had our first family trip to Ireland, the first place we visited was the Guinness Factory and what an amazing treat that was!! Opened in 1759, the Guinness Factor was a 1/2 day experience for us. We watched how they made the beer, taste tested various drafts, learned the history, and ate the Guinness Stew they served in the cafeteria. Can I just tell you HOW AMAZING it tasted? I had never had a stew that delicious in my life and it was at that moment that I told myself that I needed to perfect a Guinness Irish Stew for my family - and so I did!
From my kitchen to yours, I hope it becomes a favorite of yours, too!
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Why is This Irish Beef Stew so Good? - Is it the Guinness Stout?
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