Beef & Stout Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Beef,
6 ounce: Lean bacon, cubed
1 lbs: Shallots or small onions,
3 Cloves: garlic,
1: Bouquet garni,
1 tbsp: Sugar,
Salt and pepper,
Basil and parsley,
1 tbsp: Butter,
2 tbsp: Flour,
1 tbsp: Wine or cider vinegar,
1 Bottle: of stout,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp