1 1/2 lb beef
6 oz lean bacon, cubed
1 lb shallots or small onions
3 cloves garlic
1 bouquet garni
1 tbsp sugar
1 salt and pepper
1 basil and parsley
1 tbsp butter
2 tbsp flour
1 tbsp wine or cider vinegar
1 bottle of stout
Directions
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.
Servings: 4 servings
Beef & Stout Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, at least as far back into history as pharonic Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to academics are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans used many different aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, such as coriander, parsley, and basil. The introduction of these new tastes prompted a surge in books on cookery, the majority of which still exist in academic collections. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a result cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications were in great demand, as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Beef & Stout Casserole recipe.
