Title: Beef and stout casserole
 Categories: Irish, Meats
      Yield: 4 Servings
 
  1 1/2 lb Beef
      6 oz Lean bacon, cubed
      1 lb Shallots or small onions
      3    Cloves garlic
      1    Bouquet garni
      1 tb Sugar
           Salt and pepper
           Basil and parsley
      1 tb Butter
      2 tb Flour
      1 tb Wine or cider vinegar
      1    Bottle of stout
 
  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.