Beef in Stout RecipeOrigin: Ireland Period: Traditional |
Ingredients:
900g stewing steak, cut into 5cm cubes 
Beef in Stout Preparation:Method:Combine the oil and butter in the base of a large flame-proof casserole and when hot add the cubed meat and fry for about 10 minutes, our until evenly coloured all over. After this time remove the beef from the pan with a slotted spoon and set aside. Add the onions and mushrooms to the pan and fry for about 5 minutes, or until softened (add more oil if needed). Season to taste then scatter the flour over the top and stir to combine. Ensure that the flour absorbs all the bat by stirring vigourously then return the meat to the pan then pour in the stout and stir to evenly mix with the flour roux. Add the bay leaf and sugar then stir again to mix. Cover the casserole and either simmer on top of the stove or transfer to an oven pre-heated to 180°C. Bake for about 150 minutes, or until the meat is tender and the sauce has thickened. Serve hot with mashed potatoes and cabbage. |
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