Beef Stew with Stout and Pickled Walnuts

Name: Beef Stew with Stout and Pickled Walnuts
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 Portionen
Ingredients: 375 g ready-rolled puff pastry; 1 piece egg; 1.5 kg stewing beef; 2 clove garlic cloves; 1 piece bay leaf; 2 can dark stout; 440 ml dark stout; 85 g butter; 3 tbsp olive oil; 100 g smoked streaky bacon; 3 piece Spanish onions; 2 tbsp plain flour; 350 ml port; 390 g pickled walnuts; 3 tbsp chopped fresh flatleaf parsley

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Beef Stew with Stout and Pickled Walnuts is ready in 4 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty beef stew, infused with dark stout and the unique tang of pickled walnuts, is a perfect winter warmer. I've been making this recipe for years, and it's always a hit at festive gatherings. The beef becomes incredibly tender, and the stout adds a rich, malty depth. The pickled walnuts provide a delightful contrast to the savory flavors. It's ideal for a cozy night in or a special occasion. Serve with puff pastry tops for an extra touch of elegance. This stew is also great for meal prepping, as it tastes even better the next day!

Ingredients (15 ingredients)

375 g ready-rolled puff pastry
1 piece egg
1.5 kg stewing beef
2 clove garlic cloves
1 piece bay leaf
2 can dark stout
440 ml dark stout
85 g butter
3 tbsp olive oil
100 g smoked streaky bacon
3 piece Spanish onions
2 tbsp plain flour
350 ml port
390 g pickled walnuts
3 tbsp chopped fresh flatleaf parsley

Preparation (7 steps)

Prepare the puff pastry

Preheat the oven to 180°C (fan). On a lightly floured surface, roll out the 375g pack of ready-rolled puff pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with 1 egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.

Marinate the beef

Put the 1 ½kg stewing beef, 2 garlic cloves and 1 bay leaf in a large non-metallic bowl and pour in 2 x 440ml cans of dark stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.

Preheat oven and prepare beef

Preheat the oven to 130°C (fan). Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.

Brown the beef

Heat half of the 85g butter and 3 tbsp olive oil in a large lidded ovenproof casserole on the stovetop. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.

Sauté bacon and onions

Wipe the casserole dish with kitchen paper. Melt the remaining butter and oil in the dish on the stovetop and fry the 100g smoked streaky bacon and 3 large Spanish onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.

Combine ingredients and cook in oven

Stir in 2 tbsp plain flour until blended, add 350ml port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.

Final simmer and serving

Return the casserole to the stovetop and bring slowly to the boil (if frozen, defrost and continue as above). Add 390g jar pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through 3 tbsp chopped fresh flatleaf parsley. Re-heat the pastries at fan 180°C for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.