Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
