BEEF & STOUT STEW
What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h50m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
- Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
- Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
- Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
Nutrition Facts : Calories 427 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
HIGHLAND BEEF WITH PICKLED WALNUTS & PUFF PASTRY TOPS
A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead
Provided by Good Food team
Categories Buffet, Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Up to three days before, make the pastry puffs. Preheat the oven to fan 180C/conventional 200C/ gas 6. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.
- Make the stew. Put the beef, garlic and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.
- Preheat the oven to fan 130C/ conventional 150C/gas 2. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.
- Heat both half the butter and oil in a large lidded ovenproof casserole. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.
- Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.
- Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.
- To serve, return to the casserole and bring slowly to the boil (if frozen, defrost and continue as above). Add pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastries at fan 180C/ conventional 200C/gas 6 for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.
Nutrition Facts : Calories 900 calories, Fat 54 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 1.51 milligram of sodium
More about "beef ale walnut casserole recipes"
BEEF AND ALE PIE WITH PICKLED WALNUTS RECIPE
From sainsburysmagazine.co.uk
5/5 (59)Category MainCuisine BritishTotal Time 3 hrs 30 mins
- In a casserole dish, heat 1 tablespoon of oil and fry the beef in batches until brown, using more oil as needed. Remove to a plate as it’s ready. Preheat the oven to 160°C, fan 140°C, gas 3.
- Add the carrots, onions, and mushrooms to the pan with a little oil and cook until the veg starts to colour. Return the beef to the casserole, add the tomato purée and cook for 3 minutes, stirring. Drain the pickled walnuts (you can reserve the liquid to make salad dressings) and cut them into quarters.
- Add the ale and red wine to the casserole, stirring well to mix in all the caramelised bits on the bottom. Add the stock, Worcestershire sauce, thyme and walnuts, bring to a simmer, cover and cook in the oven for about 2 hours or until the beef is tender. The liquid should be a thick, glossy sauce.
BEEF AND ALE CASSEROLE - WAITROSE & PARTNERS
From waitrose.com
4/5 (122)Energy 1928.824kJ461.0kcalServings 8Total Time 3 hrs 15 mins
BEEF AND ALE STEW RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
BEEF AND ALE CASSEROLE WITH RAREBIT TOPPING | WOMAN
From womanandhome.com
BEEF STEW WITH FENNEL & SHALLOTS - GUIDING STARS
From guidingstars.com
BEEF IN DESIGNER BEER | RECIPES | DELIA ONLINE
From deliaonline.com
BEEF CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
BEEF AND ALE STEW WITH HORSERADISH DUMPLINGS RECIPE
From bbc.co.uk
SLOW COOKER BEEF CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
BEEF AND ALE STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BEEF AND ALE CASSEROLE RECIPE | SIDECHEF
From sidechef.com
Cuisine AmericanTotal Time 3 hrs 10 minsServings 2Calories 360 per serving
BEEF WITH CANDIED WALNUTS AND GARLIC RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEEF CASSEROLE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPICY BEEF-STYLE WALNUT MEAT - PLANT POWER COUPLE
From plantpowercouple.com
BEEF AND ALE CASSEROLE | RECIPE CLOUD APP
From recipecloudapp.com
BEEF STEW WITH PICKLED WALNUTS: A NEW YEAR LUNCH - ANNABEL & GRACE
From annabelandgrace.com
SLOW COOKER BEEF AND ALE CASSEROLE RECIPE - SLOW COOKER RECIPES
From goodhousekeeping.com
BEEF AND ALE PIE WITH CHORIZO RECIPE - MARCUS WAREING
From marcuswareing.com
BEEF & WALNUT CASSEROLE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
BEEF AND ALE CASSEROLE (CARBONADE FLAMANDE) | COMFORT FOOD - SBS
From sbs.com.au
You'll also love
Related Search