Beef in Stout
This is a simple dish but one that is packed with goodness. Stout gets its dark colour and bitterness from the roasted malt or barley used in its brewing. It makes a delicious gravy when used in a casserole and a touch of sugar brings out the flavour even more. Guinness is one of the most famous Irish stouts, but there are a number of others such as Murphy's or Beamish. Serves 4-6.
INGREDIENTS: Butter - 15 g, Vegetable oil - 1 tbsp, Stewing steak - 900 g (2 lb) cut into 5 cm (2 inch) cubes, Onions - 4 medium sliced, Button mushrooms - 225 g (8 oz) halved, Plain flour - 2 tbsp, Stout - 300 ml, Bay leaf - 1, Soft dark brown sugar - 1 tsp.
COOKING: 1. Pre-heat the oven to 180C / 350F / Gas 4.
2. Heat the butter and oil in a large flame-proof casserole and cook the meat for 10 minutes, until browned all over. Remove from the plan with a slotted spoon.
3. Add the onions and mushrooms to the pan and fry until softened. Add the flour and stir well so that the flour absorbs the fat.
4. Return the meat to the pan, add the stout, bay leaf and sugar. Stir well.
5. Cover and cook in the oven for about 2 hours or until the meat is tender.
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