Title: Beef and Stout Casserole
Categories: British Meat Onion Pork
Yield: 4 Servings
| 1 1/2 | lb | Beef |
| 6 | oz | Lean bacon, cubed |
| 1 | lb | Shallots or small onions |
| 3 | | Cloves garlic |
| 1 | | Bouquet garni |
| 1 | tb | Sugar |
| | | Salt and pepper |
| | | Basil and parsley |
| 1 | tb | Butter |
| 2 | tb | Flour |
| 1 | tb | Wine or cider vinegar |
| 1 | | Bottle of stout |
Saute the beef and bacon in a little oil. Drain off the excess liquid.
Remove the meat anmd 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 300F. 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.