Beef Veal: Beer Beef Stew 09 by Recipe Cottage

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	Beer Beef Stew 09

		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.