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Braised Beef in Stout Print Email


2? 1/4 pounds beef bavette, flatiron, chuck steak or petite tender, trimmed and cut into bite-sized pieces
1/2 tablespoon oil
1 onion, chopped
2 leeks, washed, trimmed and chopped
2 carrots, peeled and chopped
2 celery sticks, trimmed and chopped
2 cloves garlic, finely chopped
9 ounces rich beef stock
5 ounces stout
Salt and freshly ground black pepper
2 ounces butter
3 ounces Irish bacon or bacon, cut across the grain into small slices
4 ounces whole button mushrooms
2 ounces small pickling onions, peeled
1 ounce flour

Heat the oil in a large pan, then add the meat in batches and brown it well. Do not overcrowd. Transfer the meat to a flameproof casserole dish as each batch is ready. Sauté the onion, leeks, carrots and celery in the same pan until slightly soft. Add the vegetables to the meat, along with the garlic.

Pour in the stock and stout, season and gently simmer over low heat or in a cool oven, about 300 degrees, until the meat is tender (about 1? 1/2 hours).

Remove the meat from the casserole dish and set aside. Strain the cooking liquid and discard the vegetables, then rinse the casserole dish and replace the meat in it, with its liquid.

In a separate pan, melt some of the butter and sauté the bacon, mushrooms and small onions until just tender. Add them to the casserole, stir to mix and reheat everything over moderate heat. To thicken the liquid, blend the flour with the remaining butter and add it in pieces, stirring well to make a rich sauce. Taste for seasoning and serve in deep dishes, with buttery mashed potatoes.

Makes 4 servings
adapted from “Ireland for Food Lovers” by Georgina Campbell
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