6 lb Beef (or venison) cubed
2 pints Guinness
10 fl oz Port
2 Bay leaves
4 springs Thyme
Mix and marinade overnight.
8 oz Onions – chopped
2 cloves Garlic – crushed
2 x 14 oz jars pickled Walnuts
3 tbsp Butter
3tbsp Olive oil
2 tbsp Flour
Salt and Black pepper
Brown off the meat and add to casserole.
Fry off the onions and garlic, add to the meat. Stir in the flour. Add the marinade and walnuts and season with salt and pepper.
Cook for 3 hours at 140 C.