Braised Beef In Stout Recipes

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STOUT-BRAISED STEAK WITH STACKED CHIPS



Stout-braised steak with stacked chips image

Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Provided by Sarah Cook

Categories     Main course

Time 3h35m

Number Of Ingredients 14

2 x 250g steaks of beef shin
4 tsp olive oil
500ml bottle of Guinness or other stout
1 beef stock cube , crumbled
2 tbsp Worcestershire sauce
2 tbsp brown sauce
3 bay leaves
4 shallots , 3 halved with their skin still on, 1 chopped as finely as you can
1 tsp grated horseradish , or 2 tsp creamed
1 tbsp white wine vinegar
2 handfuls watercress
600g large baking potato
1 tbsp fine polenta or plain flour
1 tbsp sunflower oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
  • Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
  • For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
  • When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
  • Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
  • To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Nutrition Facts : Calories 885 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 63 grams protein, Sodium 2.5 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

GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BEEF STEW WITH STOUT



Beef Stew with Stout image

Categories     Beer     Beef     Stew     Quick & Easy     Spring     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed
2 teaspoons all purpose flour
2/3 cup canned beef broth
1/3 cup stout or dark ale

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.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS



Stout-braised short ribs with horseradish & carrots image

Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast

Provided by Tom Kerridge

Categories     Dinner

Time 4h

Number Of Ingredients 12

2 tbsp sunflower oil
4 short ribs on the bone
1 onion, chopped
3 celery sticks, chopped
4 bay leaves
1 tbsp dried mixed herbs
1 tbsp plain flour
2 tbsp brown sugar
500ml stout
300ml beef stock
3 tbsp horseradish cream
4 carrots

Steps:

  • Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
  • Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium

STOUT-BRAISED SHORT RIBS



Stout-Braised Short Ribs image

This is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you. Pair it with some rice or potatoes.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 tablespoons olive oil
4 pounds boneless short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, chopped
2 large carrots, diced
2 stalks celery, coarsely chopped
2 cups Irish stout, such as Guinness
2 cups beef stock
Mashed potatoes, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
  • Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
  • Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
  • Serve on top of mashed potatoes if desired.

STOUT-BRAISED SHORT RIBS



Stout-Braised Short Ribs image

Categories     Beer     Braise     Beef Rib     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 20

1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout such as Mackeson or Guinness
2 (14- to 15-oz) cans diced tomatoes
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
Special Equipment
a wide 6-qt heavy nonreactive pot with a lid

Steps:

  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
  • Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
  • Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
  • Skim off excess fat from surface of sauce. Discard bay leaves.

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