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
Academics have tracked the existance of recipes far back into the far past, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Having said that, sadly, these early recipes were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As our culinary historical trip moves on a few more years we find a couple of recipe books which were published in the 1300s - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but instead accounts of the types of meals on the menues of the rich and wealthy people of those days. During the succeeding few hundred years, the families of Europe competed to serve the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cookbooks were highly popular mostly as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Beef & Stout Casserole recipe.
