| 1 | Saute the beef and bacon in a little oil. |
| 2 | Drain off the excess liquid. |
| 3 | Remove the meat anmd set aside. |
| 4 | Add the butter to the pan, and melt. |
| 5 | Stir in the flour to make a roux. |
| 6 | Gradually stir in the stout. |
| 7 | Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. |
| 8 | Crush the garlic and add to the ingredients. |
| 9 | Sprinkle the sugar on top, and pour in the sauce. |
| 10 | Cover and place in the oven. |
| 11 | Cook very gently for up to 3 hours at 300°F. |
| 12 | Check occasionally. |
| 13 | If the casserole seems to be drying a little, you can add more stout. |
| 14 | Remove from the oven and mix in the vinegar. |
| 15 | Serve with lots of boiled potatoes to sop up the sauce |
