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Recipe: Galway Bay Brewery's Beef (and Beer) Bourguignon

Galway Bay Brewery’s head brewer, Marco Mammoli celebrates bold winter flavours with this hearty twist on beef bourguignon.
Recipe: Galway Bay Brewery's Beef (and Beer) Bourguignon

The ingredients can easily be doubled or scaled up to accommodate a larger crowd, and it is an ideal dish for making in advance as it tastes even better the next day.

Beef "Beer"guignon

Serves 6

Ingredients

800g beef chuck or other stewing beef, cut into medium-sized cubes
100g diced pancetta
2 carrots, sliced
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons flour
500ml Bay Ale Red Ale
250ml beef stock1 tablespoon tomato purée
1 bouquet garni (sprig of rosemary, thyme and sage leaves, tied with twine)
2 bay leaves
225g chestnut mushrooms, wiped clean and quartered
Salt and pepper, to taste
Fresh parsley, to garnish

Method

  1. Season the beef generously with salt and pepper and set aside. 
  2. Heat a large casserole pot over a medium heat, add the pancetta and cook in its own fat until crispy. Remove and set aside, leaving the fat in the pot.
  3. Increase the heat to medium-high to cook the seasoned beef. Add the beef to the pot in batches and brown each cube on all sides. Remove and set aside, and repeat with the remaining batches.
  4. In the same pot, reduce the heat a little and add the carrots and onion. Sauté for about 5 minutes until softened, stirring regularly to prevent catching on the base. Stir in the garlic and cook for another minute.
  5. Sprinkle in the flour, stir to combine well and cook lightly for a minute. Slowly add the beer, scraping the base of the casserole with a wooden spoon to deglaze and re-introduce the caramelised elements into the mixture. Add the beef broth, tomato purée and herbs and mix well, then add back in the seared beef and crispy pancetta.
  6. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 2–3 hours, until the meat is tender, stirring periodically to prevent it from catching on the base. In the final 30 minutes of cooking, add the mushrooms.
  7. Before serving, remove bay leaves and bouquet garni, and adjust seasoning to taste. Garnish with fresh parsley, and serve with creamy, buttered mashed potatoes, some Gruyère cheese and a glass of Bay Ale Red Ale.