Best Beef Stew With Stout Recipes

IRISH BEEF STEW WITH GUINNESS STOUT

Steps:

• Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
• Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
• Add the onion and cook for a few minutes until it is clear.
• Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
• Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
• Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
• Check for the salt and pepper before serving.

IRISH BEEF AND STOUT STEW

Steps:

• Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
• Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

BEEF AND IRISH STOUT STEW

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.

BEEF STEW WITH STOUT

Steps:

• Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper.