Beef Stew With Mushrooms And Double Chocolate Stout Recipes

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.

Steps:

• In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
• Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
• Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker.
• In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours.
• Adjust seasoning with salt and pepper. Serve hot.

Steps:

• 1. Preheat the oven to 150°C, gas mark 2. Toss the cubes of beef in the flour. Heat half the oil in a large frying pan over a moderate heat. Add one third of the beef and brown on all sides. Take the first batch out, and place in a casserole. Repeat with half the remaining beef, and then the last lot, adding more oil when necessary. Fry the bacon and onions gently in the pan, until the onions are tender and translucent. Tip them over the meat in the casserole. Tuck in the bouquet garni and season the contents with salt and pepper. 2. Return the frying pan to the heat and add the beer. Bring up to the boil, scraping up the tasty brown residues stuck to the base of the frying pan. Stir in the tomato purée and sugar, then pour the mixture over the contents of the casserole. Add enough boiling water to cover the meat. Stir, cover and transfer to the oven. Leave the casserole to cook for 2-3 hours, stirring occasionally, until the meat is very tender. 3. Fry the mushrooms in butter until lightly browned and tender. Stir into the casserole once the beef is done, then return to the oven, without the lid, for a further 15 minutes. Discard the bouquet garnish before serving. Serve immediately, or if you've prepared the stew for serving later on, reheat the cooled stew thoroughly on the hob, allowing it to bubble for a good 4-5 minutes (adding a little extra water if necessary) before serving. Drinks recommendation: Drinking anything other than beer would seem odd with this combination of flavours. Try any rich wintry ale, although you might be happiest with a creamy pint of stout.

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

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.

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.

Steps:

• Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside., Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat., Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth., Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.

Steps:

• Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
• Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
• In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
• Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
• Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
• Add thyme and sage. Taste; add additional salt and pepper if needed.
• Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
• Serve stew in large individual bowls; garnish with parsley.