Beef & Stout Casserole 1 Recipe

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Beef & Stout Casserole 1 Ingredients

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

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This Beef & Stout Casserole 1 recipe is one of many in our Beef Category.

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This Recipe for Beef & Stout Casserole 1 is one of thousands in the Recipes-to-go Beef Cookbook.

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This is a recipe for Beef & Stout Casserole 1 from the recipe cookbook of Recipes-to-go (Beef)

Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

Beef & Stout Casserole 1 recipe - a tasty recipe for you to add to your collection!
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

If you like this Beef & Stout Casserole 1 recipe please let us know.

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Beef & Stout Casserole 1

Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
Edward Abbey

Beef & Stout Casserole 1 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.

Serves: 4

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Beef & Stout Casserole 1 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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