Beef and Irish stout Beef Recipes


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Beef and Irish stout

Ingredients:

900g/2lb braising steak or shin, cut into chunks
55g/2oz seasoned flour
oil, for frying
2 rashers streaky bacon, cut into strips
350g/12oz shallots, peeled but left whole
1 celery stick, chopped
225g/8oz carrots, cut into chunks
250ml/10fl oz Irish stout
400ml/14fl oz water or beef stock
2 bay leaves
4-5 sprigs thyme
salt and freshly ground black pepper







Method:

1. Preheat the oven to 325F/150C/Gas 2.
2. Coat the steak in the seasoned flour, shake the surplus off. Heat a little oil in a frying pan and brown the meat on all sides. (You may need to do this in two or more batches.)
3. Remove the meat from the pan and set aside while you fry the bacon and vegetables until lightly browned.
4. Transfer the meat and vegetables to an ovenproof pot. Shake over any remaining flour. Add the bay leaves and sprigs of thyme.
5. Pour a little of the stock into the frying pan and de-glaze, scraping to remove any of the residue. Pour into the casserole and add the Irish stout and remaining stock - enough to cover the ingredients.
6. Cover and cook in the preheated oven for 2-3 hours until the meat is meltingly tender.





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