Recipe No 173 stew

Beef stout casserole

Beer and beef: what’s not to like? We enjoy this on St Patrick’s Day.
Time

Prep:

Total:

Difficulty
easy
Yield
6 serves • 3000 g
Metric Imperial

Processes

  • Olive oil (1 tbsp)
    14 g
  • Braising beef, such as brisket, blade or chuck, trimmed of excess fat and cut into 4 cm / 1⅝" pieces
    1400 g
  1. 01
    Heat oil in a saucepan over high heat.
  2. 02
    Place the meat in the pan in one layer and do not stir or move the meat. Leave until dark and golden on one side, about and then remove from pan.
  3. 03
    Transfer to a plate and set aside. Keep any oil in the pan.

  • Shallots, whole (12 small)
    240 g
  1. 04
    Sauté until light golden on all sides, about .
  2. 05
    Transfer to a plate and set aside.
  3. 06
    Reduce heat to medium.

  • Mushrooms (1 cup)
    250 g
  1. 07
    Sauté until light golden, about .
  2. 08
    Transfer to a plate and set aside.

  • Olive oil (1 tbsp)
    14 g
  • Onion, roughly chopped (1 large)
    150 g
  1. 09
    Heat oil over medium heat.
  2. 10
    Cook onion until just beginning to soften, about .

  • Bacon or speck, cut into 2 cm / ¾" pieces (7 slices)
    175 g
  1. 11
    Add to pan.
  2. 12
    Cook .

  • Beef stock (1¾ cup)
    430 g
  1. 13
    Add to pan and deglaze.
  2. 14
    Add reserved beef .

  • Stout beer, such as Guinness (440 ml can)
    440 g
  • Thyme, chopped (2 tbsp)
    4.8 g
  • Tomato paste (2 tbsp)
    32 g
  • Brown sugar (1 tbsp)
    14 g
  1. 15
    Add to pan and bring to boil. Reduce to simmer.
  2. 16
    Cover and simmer for .
  3. 17
    Add shallots .
  4. 18
    Partially cover and simmer for .
  5. 19
    Add mushrooms .
  6. 20
    Simmer uncovered for , or until beef is tender and sauce is reduced.

  • Plain flour (2 tbsp)
    25 g
  • Water (¼ cup)
    60 g
  1. 21
    Combine and stir to remove lumps.
  2. 22
    Add to pan and stir to combine.
  3. 23
    Simmer until sauce thickens, about .

Notes

Alternatively in , you can thicken sauce with 0.6 g xanthan gum.

Chef’s notes: this recipe needs to be refined, taking suggestion from Felicity Cloake and considering how to make it thoroughly modernist. Take note of a comment regarding Thomas Keller’s approach, which is just the kind of treatment that a modern recipe requires.

Making ahead

Sear the meat, shallots and mushrooms and keep in the fridge until 2 hours before service. Alternatively, make the dish in entirety as flavours develop and blend overnight in the fridge.

Storing

keeps in the fridge for up to 3 days

Food pairings

Mash potato, or colcannon.

Drink pairings

Irish stout.

Categorisation

Category
stew
Meal
dinner
Cuisine
irish
Diet
omnivorous
Tags
saint patrick saint patrick’s day st patricks day stout