Beef & Stout Casserole
Submitted by allison
Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.
YIELD
4 servingsPREP
20 minCOOK
195 minREADY
215 minBeef 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.
Ingredients
Directions
Sauté the beef and bacon in a little oil.
Drain off the excess liquid.
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 stout. Place the meat and the small onions (peeled) 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 and place in the oven.
Cook very gently for up to 3 hours at 300℉ (150℃)
Check occasionally.
If the casserole seems to be drying a little, you can add more stout.
Remove from the oven and mix in the vinegar.
Serve with lots of boiled potatoes to sop up the sauce.
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