Comforting Beef Casserole
Show: Nigella Feasts
Episode: Comfort Foods
Rate This RecipeRead users' reviews (29)
- Recipe categories: Fruit, Oranges, Meat, Beef, Vegetables, Carrot, Onion,
- recipe
- ratings & reviews(29)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 29
Showing 1-10 of 29
Sort by:
SELECT
By michele pilcher
Hoosick Falls,
on May 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By Jtt_22
on December 04, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would give it 4 stars, but that's based upon my own version. consider replacing some (or all of the stout with a decent red wine such as pinot noir and omit the orange. The wine will lend a little fruitiness and lot of richness.
If you cook the onion for the full listed cooking time expect that it will pretty much become part of the broth. If you want your veggies more firm just add them later in the cooking process. Also consider cooking the entire dish, covered, in a slow oven instead of on the range. Slow roasting seems to enhance the flavors
By LizW83
Cherry Hill, NJ
on March 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Perhaps I was not prepared for the flavor that the stout contributed, but the bitterness of this dish was a bit overwhelming. The orange zest seemed to just masked the bitterness without mellowing it at all. I did not mind that the onions melted after the long braise. Will not make again!
By fotochik_12649297
Granite Bay, 43
on March 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
But I have to say that I was very disappointed with this recipe. I followed it exactly, and it came out VERY bitter (because of the zest? and bland. I doctored it considerably with honey, brown sugar, and tawny port. And it definitely needs copious amounts of salt! Reading other reviews about the onions becoming mush by the end made me think I should not saute the veggies them ahead of time, but add the onions and carrots raw. Even so, the onions still became mush. I only added half the onions in the beginning, which turned out to be a good idea because I then added the other half toward the end so they could keep some of their firmness. It came out tasty after MUCH finessing.
By eemoyer_8527128
Concord, CA
on March 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't have a kitchen staff which meant that cleaning the carrots and onions and flouring and browning stew meat and then assembling it all with the rest of the ingredients took way more than 15 minutes. The onions disappeared after 3 hr of cooking. There was too much "gravy" and nothing to put it on (please not the sweet potatoes!. I would not make this again, It was too much work for the result.
By brycat_7618571
San Dimas, CA
on October 06, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wasn't in the mood to make the mash potatoes so I left out the sweet potatos and added some potato's to the casserole when I was making the veg. I cut up three large russet into large cubes and tossed them in, I cut back on some carrots and onions but there was still a lot, also after the first hour I tossed in a cup of frozen peas and that was delicious, just added some extra beer and water and it was delicious, and it made a lot especially for one hungry guy. I'm taking some to my mom, she loves stew and she'll love this, Oh the meat was So tender!!!. this would be great to serve my poker buddies on poker night as an alternative to take out.
By dlutinski
Seattle, WA
on March 08, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was so easy to do amazing flavor and my entire family things its a keeper. I just love Nigella and have been watching her for years but this is actually the first time I've made one of her dishes but it won't be the last. Love it!!
By eidell_11685170
Kittery, ME
on February 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have read through several of the reviews. I see that some say it is bland. Not sure why they would say that. If they think it is bland, I would hate to see what they think has good flavor. This dish is full of flavor. The sage and the orange zest is very present. Not to mention the flavor the stout gives it.
The only thing I found was that you need to play around with the amount of orange zest you use.
Other then that it is a great recipe and full of flavor. Anyone that says it is bland didn't follow the recipe. As for the s&p, you need to season to taste.
Great recipe Nigella!