Month: May 2015

Organic Beef and Guinness Stew

Organic  Beef and Guinness Stew
Now with the winter approaching its time for delicious and warming Coolanowle Organic Beef and Guinness Stew.

Coolanowle Beef and Guinness Casserole
A rich and satisfying dish for the cold winter weather
Serves 4 people
900 gm (2 lb) well trimmed Coolanowle Organic diced beef
30 ml Olive Oil
1 onion, chopped
2 leeks, sliced
2carrots, sliced
2 celery sticks, sliced
2 garlic cloves, finely chopped
300 ml beef stock
150 ml Guinness
50 gm butter
75 gm streaky (fat) bacon, trimmed and diced
115 gm mushrooms, quartered or sliced
50 gm shallots or small onions, left whole
25gm plain flour or corn flour for coeliacs
Salt and ground black pepper
Method of cooking
Heat the oil in a pan, add the meat and brown.  Transfer to a casserole dish. Sauté the vegetables for 5 mins in the pan. Add the vegetables to the meat, and then add garlic. Add the stock, season and add the Guinness. Cover the casserole and bring to the boil, then reduce the heat and simmer for about 1½ hours. Remove the meat from the casserole and strain the cooking liquid and reserve. Discard the vegetables. Clean the casserole and sauté the bacon, mushrooms and shallots or onions in the butter for 5-10 mins. When the vegetables are tender, sprinkle in the flour and cook while stirring over a low heat for 2-3 minutes. If using cornflour mix in small amount of water and then add to casserole. Slowly blend in the reserved cooking liquid. Return the meat to the casserole, and reheat. Serve with mashed potatoes.


Coolanowle Organic Beef Bourguignon

Coolanowle Organic Beef Bourguignon—Serves 4 people.
Preparation time:  20 mins
Cooking time:       180 mins
Total time:             200 mins
Delicious, tender beef in a sumptuous red wine sauce.

A little more than a normal casserole.

¼ cup plain flour
1 teaspoon salt
½ teaspoon ground black pepper
1 kg Coolanowle organic chuck diced beef
4 tablespoons butter
1 onion chopped
1 clove garlic minced
2 chopped carrots
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
½ teaspoon dried thyme
200 Gms mushrooms
  1. In a small bowl combine the flour, salt and ground black pepper.  Coat the diced beef with this mixture.
  2. Melt the butter in a large frying pan over medium high heat.  Add the meat and brown well.  Pour this into a 2 pint casserole dish.
  3. Return the pan to the heat and add the onion, carrots and garlic to it. Sauté for 5 to 10 minutes or until onion is tender.  Add the wine, bay leaf, parsley, thyme.  Pour over the meat
  4. Bake, covered at 175 °C for 2 ½ hours.  Remove cover and add mushrooms and bake for 30 minutes more.