Beef stout casserole

Beer and beef: what’s not to like? We enjoy this on St Patrick’s Day.

Time

3 hours 5 minutes total: 25 minutes attended, 2 hours 40 minutes unattended

Storage notes

keeps in the fridge for up to 3 days

Difficulty

easy

Yield

3000 g (servings 6 )

Ingredients

Weight

Volume

Procedure

Olive oil

14 g

1 tablespoon

Braising beef, such as brisket, blade or chuck, trimmed of excess fat and cut into 1.575" / 4 cm pieces

1400 g

3 lb

Heat oil in a saucepan over high heat.

Place the meat in the pan in one layer and do not stir or move the meat. Leave until dark and golden on one side, about 2 minutes and then remove from pan.

Transfer to a plate and set aside. Keep any oil in the pan.

Shallots, whole

240 g

12 small

Sauté until light golden on all sides, about 2 minutes.

Transfer to a plate and set aside.

Reduce heat to medium.

Mushrooms

250 g

1 cup

Sauté until light golden, about 10 minutes.

Transfer to a plate and set aside.

Olive oil

14 g

1 tablespoon

Onion, roughly chopped

150 g

1 large

Heat oil over medium heat.

Cook onion until just beginning to soften, about 3 minutes.

Bacon or speck, cut into ⅘" / 2 cm pieces

175 g

7 slices

Add to pan.

Cook 3 minutes.

Beef stock

430 g

1¾ cups

Add to pan and deglaze.

Add reserved beef A.

Stout beer, such as Guinness

440 g

440 ml can

Thyme, chopped

4.8 g

2 tbsp

Tomato paste

32 g

2 tbsp

Brown sugar

14 g

1 tbsp

Add to pan and bring to boil. Reduce to simmer.

Cover and simmer for 1 hour.

Add shallots B.

Partially cover and simmer for 50 minutes.

Add mushrooms C.

Simmer uncovered for 10 minutes, or until beef is tender and sauce is reduced.

Plain flour

25 g

2 tbs

Water

60 g

¼ cup

Combine and stir to remove lumps.

Add to pan and stir to combine.

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Simmer until sauce thickens, about 3 minutes.

Notes

Alternatively in H, you can thicken sauce with 0.6 g xanthan gum.

Chef’s notes: this recipe needs to be refined, taking suggestion from Felicity Cloake and considering how to make it thoroughly modernist. Take note of a comment regarding Thomas Keller’s approach, which is just the kind of treatment that a modern recipe requires.

Making ahead

Sear the meat, shallots and mushrooms and keep in the fridge until 2 hours before service. Alternatively, make the dish in entirety as flavours develop and blend overnight in the fridge.

Food pairings

Mash potato, or colcannon.

Drink pairings

Irish stout.

Nutrition

Serving size 500 g; calories 897.5 kcal, kilojoules 3757.3 kJ, protein 71.6 g, carbohydrates 17.1 g, sugar 7.3 g, fat 55.9 g, saturated fat 16.7 g, unsaturated fat 41.4 g, trans fat 0 g, fiber 2.7 g, cholesterol 232.7 mg,

Type stew

Author bhsimon

Yield

Servings

Serving size 500 g

Serve	Per serve
Energy (kcal)	897.5
Energy (kJ)	3757.3
Protein (g)	71.6
Fat (g)	55.9
Carbs (g)	17.1
Sugars (g)	7.3
Fiber (g)	2.7
Sodium (mg)	384.6
Cholesterol (mg)	232.7

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