Braised Beef in Irish Stout By 1 kg (2 lb 4 oz) shoulder beef, cut into thin slices 1 onion, chopped 2 cloves garlic 125 ml (4 fl oz) stout Salt and freshly ground black pepper, to taste 50 g (1¾ oz) butter 75 g (2½ oz) streaky bacon, diced 100 g (3½ oz) wild mushrooms, if available, sliced 50 g (1¾ oz) small onions, peeled 25 g (1 oz) flour Heat the oil in a large frying-pan and brown the meat well. Remove to a saucepan. Sauté half the onion in the frying-pan with the leeks, carrots and celery. Add to the meat along with the garlic. Pour in the stock and stout, then season. Simmer gently for approximately 1½ hours. Remove the meat from the pot. Strain the liquid into a clean saucepan. Discard the vegetables.