Ingredients

• 700g/11⁄2lb beef
• 175g/6oz lean bacon, cubed
• 1 tablespoon vegetable oil
• 15g/1⁄2oz butter
• 2 tablespoons plain flour
• 1 bottle of stout
• 450g/1lb shallots
• 3 garlic cloves, crushed
• 1 tablespoon sugar
• 1 tablespoon wine or cider vinegar salt and freshly ground black pepper

• Preheat the oven to 150°C/ 300°F/Gas mark 2.

• Sauté the beef and bacon in the oil. Drain off the excess liquid. Remove the meat and set aside.

• Add the butter to the pan and melt. Stir in the flour to make a roux; cook, stirring, for a minute or two. Gradually stir in the stout.

• Put the meat and the shallots in a deep casserole dish, and season with salt and pepper. Add the garlic. Sprinkle the sugar on top, and pour in the sauce. Cover and put in the oven. Cook very gently for up to 3 hours.

• Remove from the oven and mix in the vinegar. Serve hot with boiled potatoes.

Serve 4