Beef and Stout Casserole
Serve with lots of boiled potatoes on the side to sop up the sauce. To peel the onions quickly, plunge them in boiling water for a few minutes, drain, cut the stem end off, and pinch off the skin.
- 4
Ingredients
- 1 tsp. vegetable oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 1/2 pound lean Irish bacon (preferably), or Canadian bacon, cubed
- 1 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- One 12-ounce bottle stout beer (such as Guinness)
- 1 pound small white onions (about 14), peeled
- 2 Tbsp. finely chopped fresh parsley
- 1/4 tsp. dried marjoram
- Salt and freshly ground black pepper
- 3 large garlic cloves, finely chopped
- Bouquet garni (consisting of 1 bay leaf, 4 sprigs thyme, 3 sprigs marjoram, 6 sprigs parsley tied in cheesecloth)
- 1 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
Preparation
Step 1
Preheat the oven to 300 degrees F. In a large skillet, heat the vegetable oil over medium-high heat, then cook the beef and bacon, stirring occasionally, until browned on all sides, about 4 minutes. Remove the meats with a slotted spoon and set aside in a bowl. Discard any accumulated fat and juices in the skillet.
Melt the butter in the same skillet over medium heat. Stir in the flour to make a roux and cook, stirring, for about 1 minute. Slowly whisk in the stout, stirring until the gravy is smooth.
Place the beef, bacon and onions in a 12 x 9 x 2-inch baking casserole or a 10-inch round baking casserole. Sprinkle with the parsley and marjoram. Season with salt and pepper. Add the garlic and bouquet garni and stir to mix well. Sprinkle the top with the sugar and pour the gravy over the beef. Stir again to mix well. Cover and bake until the meat is very tender, about 3 hours. Remove from the oven and stir in the vinegar. Let rest for 5 minutes, then serve.