Best 5 Beef Guinness And Mushroom Stew Recipes

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

BEEF, GUINNESS AND MUSHROOM STEW

Steps:

• Pre-heat the oven to 170°C
• Toss the beef lightly in seasoned flour.
• Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
• Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
• Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato puree and sugar.
• Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
• Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
• Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
• Discard the bouquet garni, adjust the seasoning and serve.

BEEF, GUINNESS AND MUSHROOM STEW

Steps:

• Pre-heat the oven to 350°F
• Toss the beef lightly in seasoned flour.
• Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
• Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
• Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato paste and sugar.
• Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
• Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
• Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
• Discard the bouquet garni, adjust the seasoning and serve.