Best 4 My Beef And Beer Casserole Recipes

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**Indulge in the Comforting Flavors of Beef and Beer Casserole: A Culinary Journey Awaits**

Embark on a culinary adventure with our collection of beef and beer casserole recipes, a symphony of flavors that will tantalize your taste buds and warm your soul. From classic Irish stew to hearty Guinness-infused casseroles, each recipe offers a unique twist on this timeless dish. Beef, slow-cooked until meltingly tender, mingles with rich beer, creating a savory and aromatic broth. Vegetables, from carrots and onions to mushrooms and bell peppers, add a vibrant medley of colors and textures. Herbs and spices, like thyme, rosemary, and garlic, lend their aromatic magic, creating a symphony of flavors that will transport you to culinary heaven. Whether you prefer a traditional approach or a contemporary take on this classic, our recipes cater to every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises comfort, warmth, and pure gastronomic bliss.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF IN BEER IN THE SLOW COOKER



Beef in Beer in the Slow Cooker image

Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.

Provided by Samantha's Supper

Categories     100+ Everyday Cooking Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

4 teaspoons vegetable oil, divided, or as needed
12 shallots, peeled and left whole
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
2 onion, cut in half and sliced
1 large garlic clove, crushed
4 slices smoked streaky bacon, sliced into strips
1 ½ cups fresh button mushrooms
salt and ground black pepper to taste

Steps:

  • Preheat slow cooker on Low.
  • Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
  • Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
  • Cook on Low until meat is cooked through, about 5 hours.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g

COMFORTING BEEF CASSEROLE



Comforting Beef Casserole image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1/2 cup olive oil (not extra-virgin), or vegetable oil
2 pounds onions, roughly chopped
1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices
1/2 cup flour
Salt and freshly ground black pepper
1 tablespoon dried sage leaves
2 teaspoons ground allspice
4 1/2 pounds stewing or chuck steak, diced
1 large orange, zested and juiced
2 cups stout
2 cups water
4 bay leaves

Steps:

  • Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
  • Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
  • When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

BEEF IN BEER



Beef in Beer image

This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.

Provided by beverley1471

Time 3h15m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
  • Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
  • Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
  • return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
  • you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE



Carbonade Flamande - Flemish Beef and Beer Stew/Casserole image

Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).

Provided by French Tart

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 15

500 g beef (chuck cut into 5mm thick slices)
4 bacon, cut into cubes (thick slices)
3 onions, roughly diced (mirepoix)
3 garlic cloves
1 bouquet garni (bay leaf, parsley, thyme)
1 (1/2 pint) bottle of belgian strong brown ale, Beer
1/2 liter beef stock
2 tablespoons red wine vinegar
20 g butter
2 tablespoons olive oil
7 -8 slices French bread, baguette
2 -3 tablespoons brown sugar
Dijon mustard
salt
pepper

Steps:

  • Preheat the oven to 170C, 340F, gas mark 3.
  • Make sure the pieces of beef are thoroughly dry, using paper towels.
  • In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
  • Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
  • Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
  • Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
  • Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
  • Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
  • Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
  • Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
  • When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
  • In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9

Tips:

  • Use a good quality beef chuck roast. This will ensure that your casserole is flavorful and tender.
  • Brown the beef in a large pot or Dutch oven over medium-high heat. This will help to develop the flavor of the meat and prevent it from becoming tough.
  • Add the onions, garlic, and mushrooms to the pot and cook until softened. This will add flavor and depth to the casserole.
  • Deglaze the pot with the beer. This will help to loosen any browned bits from the bottom of the pot and add flavor to the casserole.
  • Add the beef broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a simmer and cook for 1 hour, or until the beef is tender.
  • Add the carrots, potatoes, and peas to the pot and cook until the vegetables are tender. This will take about 15 minutes.
  • Serve the casserole hot over mashed potatoes or rice.

Conclusion:

This beef and beer casserole is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a comforting and delicious meal, give this recipe a try.

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