6 ounces lean bacon, cubed
1 tablespoon Vegetable Oil
1 pound shallots or small onions
3 cloves garlic
1 tablespoon Sugar
Salt, to taste
Pepper, to taste
Dried Basil, to taste
Dried Parsley, to taste
1 Tablespoon Butter or Margarine
2 tablespoons Flour
1 bottle Guinness Stout
1 tablespoon 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 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 the casserole and place in the oven.
Cook very gently for up to 3 hours at 300 degrees. 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.
Makes 4 servings.