Guinness Irish Beef Stew Mini Pot Pies THE ROAD TO HONEY

1 First season the flour well with salt and black pepper and dust the beef in the flour. 2 Add sunflower oil to a heavy-based oven-proof pot and the colour the beef all over until golden brown.

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Step 2. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof.

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Instructions . 1. In a large skillet, heat the olive oil over medium heat. When the oil is hot add the onions, carrots, celery, potatoes, garlic, thyme, rosemary, Italian parsley and chive.

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Bring to a boil. Return the beef to the pot and cover. Cook at 350F for 1 hour. After 1 hour, remove the lid, flip the roast, and add the other cups of broth and Guinness. Bake uncovered for another 1 hour or until meat is tender and the liquid has reduced to a thick sauce with the vegetables.

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Return beef to the pan and add broth, Worcestershire sauce, Guinness, thyme, salt and pepper, lower heat to simmer, cover and walk away for about 20 minutes. Stir cornstarch and remaining Tbsp of Guinness (or water) together and stir into beef mixture. Cook for another 20 minutes stirring occasionally.

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Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter.

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Place the mushrooms on a cutting board and roughly chop them. Save the strained liquid. Preheat oven to 325°F. Season the meat with salt and pepper. Heat 1 tablespoon oil in a large heatproof pot (preferably a Dutch oven) over medium-high heat and sear the meat until browned all over.

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Place the pan used to cook the meat back over the heat and pour in the rest of the Guinness and de-glaze the pan. Pour that mixture in with the beef. Pre-heat the oven to 180C fan-forced. Pour enough stock over the top to cover the meat and vegetables and bring the pot to the boil.

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Directions. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15.

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In a medium bowl mix together the flour, black pepper and salt. Add the steak pieces and coat them in the flour mix. In a large pan heat 3 tablespoons of oil over medium-high heat. Cook the beef and then transfer the pieces to a large pot. Deglaze the pan with ¼ cup of stock and then transfer the liquid into the pot.

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Heat the olive oil and add in the onions, scrapping the bottom to kick up any browned bits. Cook for about 3 minutes, stirring often. Add the carrots and celery and cook. Lightly sprinkle with salt. Cook 6 minutes, stirring often. Add the garlic, rosemary, and thyme. Cook until fragrant ~ about 30 seconds.

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coat and sear your beef . This not only seals in the juices, but also caramelizes the meat, adding to the richness of your stew. when cooking the pie - do not be tempted to turn the oven up, even to a few degrees. By cooking low and slow, you are allowing the puff pastry will cook evenly. If the oven is turned up the pie may seem done as it.

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Instructions. Preheat oven to 350°F. Add flour to a large plastic bag, add beef chunks and shake to cover. Transfer to a large platter, season with salt and pepper to taste. Heat vegetable oil in a large oven safe pot (such as a 4-5 quart Dutch oven). Brown meat in batches, removing browned meat to a platter.

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Heat a stockpot and add 2 tablespoons of olive oil and 2 tablespoons of butter to high. Once hot, add the meat pieces and brown on all sides--- about 2-3 mins per side. Once browned remove to a side plate. Reduce the heat to medium on the stockpot, add 2 tablespoons of the butter to melt.

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Melt the butter in a large, deep skillet over medium heat. Add the onions and cook, stirring often, until they start to soften and turn translucent, about 5 minutes. Stir in the garlic and cook an additional 30 seconds. Add the ground beef to the skillet and season with salt and pepper.

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Instructions. Pre-heat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or grease with cooking spray and set aside. In a large skillet over medium-high heat, brown the ground beef. Drain the fat from the pan, then add in the onion and cook until softened.