1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb 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
A Recipe for
Beef & Stout Casserole 1
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
This Recipe for Beef & Stout Casserole 1 is one of thousands in the Recipes-to-go Beef Cookbook.
All happiness depends on a leisurely breakfast. |
| John Gunther |
If you enjoy this Beef & Stout Casserole 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
This is a recipe for Beef & Stout Casserole 1 from the recipe cookbook of Recipes-to-go (Beef)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
He was a very valiant man who first adventured on eating oysters. |
| James I |
The belly rules the mind. |
| Spanish Proverb |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
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.
Serves: 4
Beef & Stout Casserole 1 Recipe brought to you by Recipes To-Go