Category: Recipes

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
Ingredients
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.

Ingredients
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
Method:
  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.

Organic Beef Bourguignon

  • 2 tbsp olive oil
  • 200 g streaky bacon, cut into 1cm cubes
  • 18baby onions, or shallots
  • 1.5 kg stewing beef steaks, cut into 4cm cubes
  • 40 g flour
  • 400 ml red wine
  • 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 sprigs thyme
  • 2 sprigs parsley
  • small piece orange zest
  • 450 ml beef stock, or chicken stock
  • 18 button mushrooms, tossed in a hot pan with 25g butter until golden

METHOD

1. Preheat the oven to 160C/gas 3. 

2. Heat 1 tbsp olive oil in a flame-proof casserole dish or large pan. 

3. Add the bacon and cook until browned. Remove and set aside, leaving any fat in the pan. 

4. Add the onions and cook, stirring, over a high heat until golden. Remove from the pan and set aside with the bacon. 

5. Add the beef in batches to the hot pan and cook until browned. Season with pepper. 

6. Put all the beef back into the pan and sprinkle in the flour, stirring the meat all the time. 

7. Pour in the wine and garlic. Stir again and add the bay, thyme, parsley and orange zest (I sometimes tie these up with string so that I can pull them out easily later). 

8. Add the bacon and onions again and enough stock to come about three-quarters of the way up the ingredients in the pot. 

9. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, until almost tender. 

10. Add the mushrooms and continue to cook the stew for another 30-40 minutes or until the beef is tender. 

11. To serve; remove the orange zest and herbs. Season with salt and pepper and serve.