1 1/2 lb beef
6 oz lean bacon, cubed
1 lb shallots or small onions, peeled
3 cloves garlic
1 bouquet garni
1 Tb sugar
salt and pepper
basil and parsley
1 Tb butter
1 Tb wine or cider vinegar
1 bottle of stout
Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. 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 small onions 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 at 300F for up to 3 hours.