The Recipe Bin: Irish - Entrees: Beef & Other Meats

    Beef & Stout Casserole
     
     
    1½ lbs Beef
    6 oz Lean Bacon (Cubed)
    1 lb Shallots Or Small Onions
    3 Cloves Garlic
    1 Bouquet Garni
    1 tbsp Sugar
    Salt
    Pepper
    Basil & Parsley
    1 tbsp Butter
    2 tbsp Flour
    1 tbsp Wine Or Cider Vinegar
    1 Bottle Stout
     
     
    • Saute the beef and bacon in a little oil.
    • Drain off the excess liquid.
    • Remove the meat and set aside.
    • Add the butter to the pan, and melt.
    • Stir in the flour to make a roux.
    • Gradually stir in the stout.
    • Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs.
    • Crush the garlic and add to the ingredients.
    • Sprinkle the sugar on top, and pour in the sauce.
    • Cover and place in the oven.
    • Cook very gently for up to 3 hours at 300°F.
    • Check occasionally.
    • If the casserole seems to be drying a little, you can add more stout.
    • Remove from the oven and mix in the vinegar.
    • Serve with lots of boiled potatoes to sop up the sauce.
     
    Makes approximately 4 servings.

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