Beef & Stout Casserole

Beef and stout casserole is the kind of slow-braised pub fare that warms a cold Irish kitchen in winter. Cubes of beef and lean bacon brown together for double layers of meaty flavor, then a roux made from butter and flour gets whisked into a full bottle of dark stout. The bitter, malty Guinness or similar stout gives the sauce its signature depth, with notes of coffee and caramel that develop over the long oven braise.

Whole peeled shallots or small onions go into the casserole intact rather than diced. Over the 3-hour cook they soften completely and become sweet, jammy little flavor bombs scattered through the sauce.

The finishing splash of white wine vinegar at the end is the trick that elevates this from a heavy stew to a balanced dish. The acid cuts through the richness and brightens all the flavors, just like a squeeze of lemon does for soup.

Pro Tips

• Brown the beef in batches, not crowded all at once. Crowded meat steams instead of sears and you lose the brown crust that gives the sauce its depth.
• Make the roux completely smooth before adding stout. Lumpy roux gives lumpy gravy that won’t smooth out later.
• Pour the stout in slowly, whisking constantly. Adding it all at once gives lumps and uneven thickening.
• Cook at a true low temperature, 300°F (150°C). Higher heat boils the meat instead of braising and gives tough, stringy results.
• Check occasionally and add more stout if drying out. The slow cook should keep meat submerged.

Variations

• Use lamb stew meat instead of beef for a richer Irish lamb braise.
• Add 2 cups of sliced mushrooms during the last 30 minutes for earthy depth.
• Stir in 2 tablespoons of Worcestershire sauce for extra umami punch.