BEEF AND GUINNESS STOUT CASSEROLE
From rescue_ranger 14 years ago
- 180 minutes to make
- Serves 8
A not so traditional boiled dinner if you want traditional sub the beef, for Lamb or Pork and reduce the cooking time a wee bit. But this is for my friend and cooking buddy “ Tink” who does not like Lamb or Mutton so I made it with beef and plenty of stout and a wee-bit of Irish luck! Read more Enjoy… oy.. COLCANNON will go wonderful with this also if you want something a bit more than boiled potatoes See less
Ingredients
- 3 pounds beef, cubed shopping list
- 1 pound bacon, cubed shopping list
- 2 Tbls vegetable oil shopping list
- 2 pounds of onions shopping list
- 6 cloves garlic shopping list
- 2 Tbls sugar shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
- dried basil, to taste shopping list
- dried parsley, to taste shopping list
- 2 Tbls butter or margarine shopping list
- 4 Tbls flour shopping list
- 2 bottle Guinness stout + just buy a 6 pack …4 for the cook! shopping list
- 2 Tbls cider vinegar shopping list
How to make it
- Sauté the beef and bacon in a little oil until browned. Drain off the excess liquid and remove the meat and set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the Guinness Stout.
- Place the meat and the small onions in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover the casserole and place in the oven.
- Cook very gently for up to 3 hours at 300F.
- Check occasionally. If the casserole seems to be drying a little, you can add more Guinness.
- Remove from the oven and mix in the vinegar.
- Serve with lots of boiled potatoes to sop up the sauce.
The Rating
Reviewed by 3 people-
YAY!!!!!!! for wee me awww shucks you shouldnt have lol
thank u from the bottom of my pixie heart and it is big too lol
i love this very much ........its a ten!!!!!!yay!!!!!
see i knew you loved me lol ......kidding lol
...more
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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As with all your recipes, this just plane old works like crazy. Great combo. I'll opt for the lamb though. Poor Tink, doesn't know what she's missing. RJ
elgourmand
in Apia loved it
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