CONTEST MAIN DISH: Beef & Guinness Casserole

BEEF AND GUINNESS CASSEROLE
Adapted by BumbleBeeBoogie

1 2-1/4 pound beef chuck roast
1/4 cup vegetable oil
4 large onions, peeled and quartered
1 tablespoon garlic cloves, peeled and minced
4 tablespoons all-purpose flour
1/2 teaspoon salt
freshly ground black pepper, to taste
2 cups Guinness stout
2 cups canned beef stock
4 slices bacon, chopped
1 teaspoon fresh snipped thyme, or 1/4 teaspoon dried
Zest of 1 orange, minced

Cut the roast into 2-inch pieces.

Heat the oil in a large skillet and sear the meat over moderately high heat until well browned and both sides; remove from the skillet and set aside.

Add the onions and bacon pieces to the skillet's oil and cook for about 3 minutes, then add the garlic and cook for one more minute. Sprinkle the flour over the onion mixture and stir well to coat the onions. Gradually pour in the stout, beef stock, salt and pepper and bring to a boil to make a smooth sauce. Stir in the bacon, thyme and orange rind.

Preheat the oven at 375 degrees F.

Transfer the meat and the sauce to an oven-proof casserole with a lid; cover and place in the oven. Bake for 1-1/2 to 2 hours or until the meat is tender.

Delicious served with mashed potatoes and a variety of root vegetables topped with the roast's pan gravy.