Beef in beer

[funnygirl]

Today I have made beef in guinness.
I have used the stated amount of guinness and it tastes rather bitter.

Does the guinness cook out or shall I add some honey to sweeten it a little.

[GEEMAC]

Hi funny girl I've done this once or twice, I think the trick is to cook it slow and low until the beer has reduced to quite a thick gravy. I don't remember any bitterness. Maybe give it another half hour or so and see what happens, not sure about the honey though, it may be worth a try if extra cooking doesn't work. Sorry I've not been much help, hope you get some better replies than mine. Good luck.

[funnygirl]

Thanks Geemac, it has only been in an hour, so I'll see what it tastes like at 2pm.

Funnygirl.

[patsyann]

I always do beef casserole with guiness.As Geemac has said already the longer and slower its cooked the better the gravy ,and the meat will be really tender too.Definately leave the honey alone.

[popsy topsy]

Hya funnygirl, this sounds an interesting recipe, i'd love to give it a try for a change, what is the recipe?

[funnygirl]

My recipe:

Ingredients
2 pounds lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings

Geemac, Patsy and Popsy, finally dished up and you were right, all bitterness gone and a lovely thick earthy beefy taste. Meat was tender too!
A lovely dish, one I will be doing again with some French bread at the ready!!!

[GEEMAC]

nice one funnygirl, glad it turned out well.

[butterflies]

Hi funnygirl
These croutons by Delia Smith go really well with beef in beer (I use guinness for this recipe)
http://www.deliaonline.com/recipes/beef-in-des igner-beer,1204,RC.html

[funnygirl]

Wow, thanks for this, I will definitely try this.
It's looks lovely, I could eat them on their own!!

Cheers.

[filthiestfis]

yum. One of my favourite meals. Guinness. Is there anything it cant do?