Beef in Stout Stew / Casserole Recipe
This Beef in Stout recipe is based on a traditional 19th century dish that was made with "porter" a dark brown ale which, like stout, produces a rich tasty gravy. If you haven't got any stout, then Guinness can be substituted, but halve the quantity of Guinness and make up the difference with water. In the image here I used a bit too much flour, so correctly made the gravy will be considerably darker in colour, (still tasted good though)! The nice thing is that this dish will improve in flavour if allowed to cool and then reheated the following day. It also freezes very well if you want to prepare a large batch and save some for a quick meal another day.
- 2 lb Stewing or Braising Steak, cubed
- 1 tblspn cooking oil
- Walnut sized knob of butter
- 2 onions, sliced
- 2 tblspns flour
- 2 carrots, peeled and sliced
- 8 mushrooms, sliced
- 1 tsp soft brown sugar
- salt and pepper
- fresh parsely, chopped
- Heat the oil and butter in a large saucepan and lightly brown the meat. Remove the meat from the pan and set aside.
- Add the onions to the pan and fry gently until softened.
- Stir in the flour and seasoning, then return the meat to the pan along with the carrots, mushrooms, stout (or Guinness) and sugar.
- Stir well and bring to the boil.
- Cover and simmer for 2-3 hours, alternatively place the mixture into a casserole dish with a lid and place in the oven at about 100 degrees Celsius for about 8-10 hours, (This can be cooked quicker in the oven if you raise the temperature to 180 degrees Celsius and only cook for 2 -3 hours, but the meat will not be quite so tender).
- Serve with mashed potatoes and a green vegetable, or in a bowl like a stew.
Tip: Dumplings also work well with this recipe, in which case turn the heat up and add them to the pan at least 20 minutes before serving.
Dumplings can be made very easily by simply mixing 4 ounces of self raising flour with 2 ounces of suet, a pinch of salt and a tablespoon of mixed herbs. Add a tablespoon of cold water and mix together with a round ended knife. Keep on trickling in a drop of water at a time until the mixture starts to come together. Scatter a little flour on your hands, then roll the mixture into walnut sized balls. Drop them on the surface of the stew / casserole, cover the pan or dish, and continue cooking until they are fluffy and risen.
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