Categories: Meat
Ingredients
- 2 1/4 lbs. stewing meat steak, trimmed and cut into bite-sized pieces
- 1/2 T. oil
- 1 onion, chopped
- 2 leeks, washed trimmed and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, trimmed and chopped
- 2 cloves of garlic, finely minced
- 9 oz. reduced beef bouillon
- 5 oz. stout
- Salt and freshly ground pepper
- 2 oz. butter
- 3 oz. straky bacon, cut across the grain inot small slices
- 4 oz. whole button mushrooms
- 2 oz. small pickling onions, peeled
- 1 oz. flour
Directions
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Heat the oil in a large pa, then add the meat in batches and brown it well. Do not overcrowd. Transfer the meat to a flameproof casserole dish as each batch is ready. Saute the onion, leeks, carrots and celery in the same pan until slightly soft. Add athe vegetables to the meat with the garlic.
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Pour in the stock and stout, season and gently simmer over low heat, or in a cool oven, about 300 degrees for about 1 1/2 hours, or until the meat is tender.
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Remove the meat from the casserole dish and set aside. Strain the cooking liquid and discard the vegetables, then rinse the casserole dish and replace the meat in ti, with the liquid.
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In a separate pan, melt some of the butter and saute the bacon, mushroom and small onions until just tender. Add them to the casserole, stir to mix and reheat everything over moderate heat. To thicken the liquid, blend flour with the remaining butter and add it in pieces, stirring well to make a rich sauce. Taste for seasoning and serve in deep dishes, with butter mashed potatoes.