Beef In Stout Northern Ireland Recipe

Ingredients for Beef In Stout Northern Ireland

• 2 tablespoons butter
• Vegetable Oil
• Stewing Beef
• 1 large onion, chopped
• Button Mushrooms
• 1 teaspoon salt, 1/2 teaspoon black pepper
• Plain Flour
• Stout Beer
• 1 bay leaf
• Dark Brown Sugar

How to Make Beef In Stout Northern Ireland

1. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large flameproof casserole dish over medium-high heat. Add 1.5 lbs of beef stew meat, cut into 1-inch cubes, and brown on all sides (about 10 minutes).
2. Remove the beef from the casserole and set aside.
3. Add 1 large onion, chopped, and 8 oz of cremini mushrooms, sliced, to the casserole. Add more oil if needed and cook until softened (about 5-7 minutes).
4. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, ensuring the flour is fully incorporated and absorbs the fat.
5. Return the beef to the casserole. Pour in 12 oz (1 1/2 cups) of stout beer, add 1 bay leaf, and 1 tablespoon of brown sugar.
6. Stir well to combine all ingredients.
7. Cover the casserole and cook gently on low heat on the stovetop or in a preheated oven at 350°F (175°C) for approximately 2 1/2 hours, or until the beef is incredibly tender. If cooking on the stovetop, check regularly and add a splash of water or beef broth if necessary to prevent sticking.
8. Before serving, remove the bay leaf. Serve hot with your favourite mashed potatoes and vegetables.