Recipe#6385

Title: Beer Beef Stew 04

From: "Watson, Helen" helen.watson@milkmarque.com 
 Newsgroups: rec.food.recipes 
 Subject: Beer in Stout 
 Date: 24 Jan 1998 08:20:09 -0700 
 Message-ID: <199801221339.GAA15502@Rt66.com> 

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
 15 g (1/2 oz) butter
 1 tbsp vegetable oil
 900 g (2 lb) stewing steak, cut into 5 cm (2 inch) cubes
 4 medium onions , sliced
 225 g (8 oz) button mushrooms, halved
 225 g (8 oz) plain flour
 300 ml (1/2 pint) stout
 1 bay leaf
 1 tsp soft dark brown sugar
 Pre-heat the oven to 180 C / 350 F / Gas 4.  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.  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.  Return the meat to the pan, add the stout, bay
 leaf and sugar.  Stir well.  Cover and cook in the oven for about
 21/2 hours or until the meat is tender.