Joels Guinness Steak Recipes

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BEEF AND GUINNESS STEW



Beef and Guinness Stew image

Provided by Food Network

Categories     main-dish

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.

TENDERLOIN OF BEEF COOKED WITH GUINNESS



Tenderloin of Beef Cooked with Guinness image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

8 ounces prime Irish beef
2 tablespoons butter, plus 6 tablespoons
1/2 cup diced onion
4 baby carrots
1 cup sliced wild mushrooms
1/2 cup Guinness stout
1/2 cup beef stock
4 baby onions
1/4 cup flat-leaf parsley, chopped

Steps:

  • Heat a large saute pan over high heat. When the pan is hot, add 1 tablespoon of the butter and the beef and sear on both sides until golden brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
  • To the same pan, add the diced onion and carrots and saute until the onions begin to soften, about 5 minutes. Add the wild mushrooms and cook lightly to release the flavors of the vegetables. Add the Guinness and bring to a boil. Add in the stock and bring to a boil. Place the baby onions into the sauce. Bring to a simmer and reduce by half.
  • Return the beef to the pan and cook to desired doneness.
  • To serve, first remove the mushrooms and vegetables from the sauce and arrange in the middle of a large dish. Place the beef on top of the vegetables in the middle of the plate. Arrange the onions around the plate. Bring the sauce back to the boil and add the rest of the butter to the pan. Mix until it is all blended in, then add the chopped parsley into the sauce, and pour as much sauce over the beef as you want.

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

JOEL'S GUINNESS STEAK



Joel's Guinness Steak image

This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce.

Provided by RAYMONDO6

Categories     Beef Steaks

Time P1DT30m

Yield 4

Number Of Ingredients 5

2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
¼ cup steak sauce
4 (1/2 pound) beef steaks

Steps:

  • In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
  • Preheat your oven's broiler.
  • Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
  • Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce.

Nutrition Facts : Calories 514 calories, Carbohydrate 10.1 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 551.9 mg, Sugar 3.1 g

JOEL'S GUINNESS STEAK



Joel's Guinness Steak image

This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce.

Provided by RAYMONDO6

Categories     Beef Steaks

Time P1DT30m

Yield 4

Number Of Ingredients 5

2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
¼ cup steak sauce
4 (1/2 pound) beef steaks

Steps:

  • In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
  • Preheat your oven's broiler.
  • Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
  • Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce.

Nutrition Facts : Calories 514 calories, Carbohydrate 10.1 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 551.9 mg, Sugar 3.1 g

JOEL'S GUINNESS STEAK



Joel's Guinness Steak image

This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce.

Provided by RAYMONDO6

Categories     Beef Steaks

Time P1DT30m

Yield 4

Number Of Ingredients 5

2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
¼ cup steak sauce
4 (1/2 pound) beef steaks

Steps:

  • In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
  • Preheat your oven's broiler.
  • Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
  • Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce.

Nutrition Facts : Calories 514 calories, Carbohydrate 10.1 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 551.9 mg, Sugar 3.1 g

JOEL'S GUINNESS STEAK



Joel's Guinness Steak image

This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce.

Provided by RAYMONDO6

Categories     Beef Steaks

Time P1DT30m

Yield 4

Number Of Ingredients 5

2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
¼ cup steak sauce
4 (1/2 pound) beef steaks

Steps:

  • In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
  • Preheat your oven's broiler.
  • Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
  • Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce.

Nutrition Facts : Calories 514 calories, Carbohydrate 10.1 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 551.9 mg, Sugar 3.1 g

JOEL'S GUINNESS STEAK



Joel's Guinness Steak image

This steak marinade is just awesome! Serve with a good, quality dark beer. The cut of the meat doesn't really matter too much in my opinion, though I do prefer New York Strips personally. I also like to saute some fresh mushrooms and onion in a bit of olive oil, and add them to the sauce.

Provided by RAYMONDO6

Categories     Beef Steaks

Time P1DT30m

Yield 4

Number Of Ingredients 5

2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
¼ cup steak sauce
4 (1/2 pound) beef steaks

Steps:

  • In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
  • Preheat your oven's broiler.
  • Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
  • Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce.

Nutrition Facts : Calories 514 calories, Carbohydrate 10.1 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 0.3 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 551.9 mg, Sugar 3.1 g

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