Photo: Comforting Beef Casserole Recipe
Ingredients
- 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
Directions
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.
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By michele pilcher
Hoosick Falls,
on May 16, 2011
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I had bought a side of beef and was looking for a way to use the chuck steak... this was beyond great. I did not have the stout handy...so going by the other reviews I substituted the beef stock. I followed all else (except slid in a few turnips I had on hand and this turnded out fantastic. I was skeptical from the mixed reviews...but those who were not satisfied...but have errored somewhere... I actually left mine on for the extra hour and ate it the same day. I cannot wait for the leftovers today!
By herepiggy
KY
on May 04, 2011
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This is definitely one of the best and easiest beef stew recipes I have come across and it is also why I have made it about 15 times! Of course you can replace the stout with a red wine for deglazing but I don't want beef bourguignon here; I want a hearty yummy beef stew and the guiness stout is perfect for this. The orange flavor melds perfectly with the bay leaf seasoning, allspice and sage. This is just a wonderful all around stew that your family (especially your man if he is a meat and potatoes guy, which most are! will love. I serve it with simple mashed russet potatoes or bake the potato and try ladling some of the stew into it if you prefer. I'm not a big beef eater really but this stew is one I love! Very comforting!
By scrapachocholic
on March 26, 2011
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Very yummy! My picky 8 year old even asked for seconds! Next time I think I'll try a little less onions - mainly becuase we're just not an oinion family. Also, I used beef broth for deglazing - I happened to have it instead of stout in the fridge. Great recipe! Thank you for making it easy!
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