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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 09

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BEEF AND GUINNESS CASSEROLE

1 kg blade steak
1/4 cup oil
4 onions
1 Tbsp minced garlic
4 Tbsp flour
2 cups Guinness stout
2 cup beef stock
4 rashes bacon, chopped
1/4 tsp dried thyme
pared rind of 1 orange

Cut steak into 5cm pieces. Heat oil in a large frying pan and
brown over a moderately high heat until well browned. Transfer to
casserole dish. Peel and quarter the onions and break into "petals",
add to the pan and cook them for about 3 minutes, then add the
garlic and cook for one more minute. Sprinkle the flour over the
onion and stir well to coat the onions in the oil. Gradually pour
in the stout and beef stock and bring to the boil to make a smooth
sauce. Pour over the meat in the casserole dish, then stir in the
bacon, thyme and orange rind. Cook at 160 C for 11/2 - 2 hours or
until the meat is tender. Serve with mashed potatoes.

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