BRAISED BEEF WITH MUSHROOMS
This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
TENDERLOIN OF BEEF COOKED WITH GUINNESS
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.
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Season the beef with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
- Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
- Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g
OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM
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
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
GUINNESS BRAISED BEEF WITH MUSHROOMS
Make and share this Guinness Braised Beef With Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Stew
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Arrange rack in lower third of oven. Preheat oven to 350 degrees.
- Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
- Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
- Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
- Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
- Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
- Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
- Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.
Nutrition Facts : Calories 807.7, Fat 25.1, SaturatedFat 7.6, Cholesterol 146.9, Sodium 734.7, Carbohydrate 47.2, Fiber 5.5, Sugar 5.2, Protein 55.9
BEEF ROAST IN GUINNESS WITH MUSHROOMS
I was trying to come up with a litlle bit of a different way to make the usual roast we make with meat, potatoes, carrots, etc. I thought about the flavors I wanted and came up with this recipe. I was absolutely surprised with how delicious the roast turned out. I could cut it with my fork, it was juicy and flavorful. I like mushrooms, so I added some dried to the mix. OMG, they were SOOOOO good!!!! I will certainly make this again! Whats even better is that my husband who usually says, 'it's okay', actually told me he liked it!!
Provided by hannath
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In dutch oven or covered roaster, place you beef roast. Salt and pepper both sides.
- Pour in Guinness to the side so you don't wash the S&P away. Sprinkle the worchestershire sauce over meat. Cut celery in 2-3 inch sections and place in pot around meat. Cut the onions into wedges and place in pot around meat also. Break up the dried mushrooms into bite size pieces and toss into pot.
- Cover pot and cook in oven for 1 ½ hours, turn down to 200 degrees for the next 45 minutes.
- Remove from oven, let rest for about 10 minutes. Meat should nice and tender and nearly falling apart.
Nutrition Facts : Calories 1034.5, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 191.7, Carbohydrate 39.9, Fiber 0.7, Sugar 1.5, Protein 46.8
BEEF, GUINNESS AND MUSHROOM STEW
On a cold winter night try this warming winter stew, slow-cooked tender beef in a rich Guinness gravy. (From http://uktv.co.uk/food/recipe/aid/512304 by Sophie Grigson)
Provided by Jessica Tan
Categories Stew
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390, Fat 11.3, SaturatedFat 4.9, Cholesterol 17.8, Sodium 87.2, Carbohydrate 28.1, Fiber 0.8, Sugar 4.1, Protein 3.7
GUINNESS BEEF
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
Provided by ChefJohnSebastian
Categories Stew
Time 2h40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, crush garlic and slice carrots and potatoes, do not skin.
- Cut meat into small chunks.
- Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
- Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
- Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
- Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
- Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.
Nutrition Facts : Calories 1429.5, Fat 52.8, SaturatedFat 20.4, Cholesterol 222.1, Sodium 443, Carbohydrate 109.6, Fiber 9.6, Sugar 8.7, Protein 77.6
GUINNESS BRAISED BRISKET
Make and share this guinness braised brisket recipe from Food.com.
Provided by chia2160
Categories Meat
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- put all ingredients into crockpot.
- cook on high 8 hours.
- cut brisket across the grain, serve.
- enjoy.
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