Best Joels Guinness Steak Recipes

Beef and Guinness Stew image

Provided by Food Network

Time 3h50m

Yield 6 servings

Number Of Ingredients 12

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

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.

Steak and Guinness Pie - Jamie Oliver image

Provided by LifeIsGood

Categories Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
To make pies:.
Preheat your oven to 375 degrees F.
Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.