Chilis & Soups
Beef and Guinness = the best combination ever.
1 1/2 lb (675g) Beef, cubed
6 oz (180g) Lean bacon, cubed
1 TBSP Vegetable Oil
1 lb (450g) Shallots or small onions
3 Cloves of Garlic
1 Medium Datil pepper (chopped)
1 TBSP Sugar
Salt to taste (Add to how much you prefer)
Pepper to taste (Add to how much you prefer)
Dried Basil to taste (Add to how much you prefer)
Dried Parlsey to taste (Add to how much you prefer)
1 TBSP Butter or Margarine
2 TBSP Flour
1 bottle Guinness Stout
1 TBSP Wine or Cider vinegar
Sauté the beef and bacon in a little oil until browned.
Drain off the excess liquid and remove the meat and set aside.
Add the butter to the pan, and melt.
Stir in the flour to make a roux.
Gradually stir in the Guinness Stout.
Place the meat and the small onions in a deep 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 the dish and place in the oven.
Cook very gently for up to 3 hours at 300F (150C). Check occasionally. If the casserole seems to be drying a little, you can add more Guinness.
Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.