Beef and Stout Casserole

By on · In Ancient Cuisine, Budget Cooking, Casseroles, Dinner, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Soups and Stews, Techniques, Vegetables

Simply wonderful, Beef and Stout Casserole gets much of its flavor from the extraordinary pairing of stout and shallots. Grand eating.
Beef and Stout Casserole

Beef and Stout Casserole
 
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Recipe type: Casseroles
Cuisine: British
Serves: 4
Ingredients
  • 1 1/2 pounds beef
  • 6 ounces lean bacon, cubed
  • 1 pound shallots or small onions
  • 3 cloves garlic
  • 4 medium carrots, peeled, cut in 1-inch pieces
  • 1 bouquet garni
  • 1 Tablespoon sugar
  • salt and pepper
  • basil and parsley
  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 1 Tablespoon wine or cider vinegar
  • 1 bottle of stout
Instructions
  1. 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. Cook the roux until golden brown, about 5 to 8 minutes. Gradually stir in the stout, stirring constantly to avoid lumps forming.
  2. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the carrots, 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.
  3. Cook very gently for up to 3 hours at 300 degrees F. Check occasionally. If the casserole seems to be drying a little, you can add more stout.
  4. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes or brown bread to sop up the sauce.

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