Archive for the ‘Guinness’ Category

Beef and Swede Casserole

September 25, 2012

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Mussels Cooked In Guinness (David Loftus)

May 23, 2012

Mussels With Guinness (Jamie Oliver)

January 24, 2012

Beef and Guinness Stew (Marco Pierre White)

November 10, 2011

Beef and GUINNESS® Stew

  • Serves
  • 6 – 8
  • Preparation Time
  • 20 mins
  • Cooking Time
  • 265 mins
  • Cost
  • 2
  • Difficulty
  • 1
Beef with GUINNESS® and an extra ingredient that makes all the difference

A lot of people cook beef in GUINNESS®. My beef stew recipe uses prune juice with the GUINNESS®, so that the bitterness of the GUINNESS® is balanced by the sweetness of the prune juice. Using a Knorr Rich Beef Stock Pot gives the great richness of flavour you want in a stew.

Ingredients

  • 3tbsps sunflower or vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1kg beef brisket or stewing steak, chopped into large chunks
  • 500ml GUINNESS®
  • 500ml prune juice
  • 1 Knorr Rich Beef Stock Pot
  • 1tsp olive oil, for shallow-frying
  • 12 pitted prunes
  • 200g chunky bacon lardons

Marco’s note

I like to use large chunks of meat when I’m stewing or braising. To start with, the meat cooks better, there’s less shrinkage and, you know, there’s something rather nice about having big chunks of beef on your plate.

Method

1. Pre-heat the oven to 150°C, Gas Mark 2, 302°F.

2. Heat 1tbsp of sunflower oil in a large casserole dish until hot. Add the onion and garlic and sweat over a high heat for 10–15 minutes, stirring constantly until softened but without browning.
3. Meanwhile, heat a large, heavy-based frying pan. It’s always helpful to have a thick-based pan to help the meat brown. Thin pans tend to scorch the meat instead of letting it caramelize. Add the remaining sunflower oil, heat through, then add the beef in 2 batches to the pan, frying until browned on all sides, around 5–10 minutes. I’m doing this to render the fat out, get the beef nice and brown and give it lots of flavour.

4. Add the browned beef to the fried onion mixture. Pour in the Guinness® and the prune juice. Add the Knorr Rich Beef Stock Pot, stirring until dissolved. Adding the Knorr Rich Beef Stock Pot gives a great flavour to this dish. Bring the dish to the boil, cover and transfer to the pre-heated oven to cook for 4 hours, stirring halfway through.
5. Meanwhile, prepare the garnish. Place the prunes in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again. Place the bacon lardons in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again.

6. About 10 minutes before the beef has completed its time in the oven, heat a frying pan until hot. Add the olive oil and heat through. Fry the bacon, stirring often, until crispy. Add the prunes and heat through.

7. Remove the casserole dish from the oven. Transfer the beef into a serving dish, pouring over the casserole juices. Garnish generously with the fried prunes and bacon lardons and serve at once.

Steak and Guinness Pie (Weight Watchers)

October 24, 2011

Steak Guinness And Cheese Pie (Serves 4 – 6) (Jamie Oliver)

February 28, 2011

• olive oil
• 3 medium red onions, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 30g butter, plus extra for greasing
• 2 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 4 field mushrooms, peeled and sliced
• 1kg brisket of beef or stewing beef, cut into 2cm cubes
• a few sprigs of fresh rosemary, leaves picked and chopped
• sea salt and freshly ground black pepper
• 1 x 440ml can of Guinness (no lager, please!)
• 2 heaped tablespoons plain flour
• 200g freshly grated Cheddar cheese
• 500g best-quality ready-made all-butter puff pastry
• 1 large free-range or organic egg, beaten

This pie is a real winner! As it uses bought puff pastry, it’s quick to prepare, and you can make the filling the day before if you want.

Preheat the oven to 190ºC/375ºF/gas 5.

In a large ovenproof pan, heat a glug of olive oil on a low heat.

Add the onions and fry gently for about 10 minutes – try not to colour them too much.

Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper. Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover.

Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours.

Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick.

A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens.

Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.

Cut about a third of the pastry off the block. Dust a clean work surface with flour and roll pastry out evenly with a floured rolling pin to the thickness of a pound coin. Tip the stew into your dish and even it out before sprinkling over the remaining cheese.

Cut the rolled sheet of pastry to fit the top of the pie dish and criss-cross it lightly with a sharp knife.

Place it over the top of the pie. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden.

Delicious served simply with peas.