Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
Combine thoroughly and bring to a boil, stirring constantly.
Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.
Beverage pairing: Mount St. Helena Cabernet Sauvignon, Napa. Beef and Cabernet: It just works. But even with a braise that includes a dark, toasty stout, you don’t want a syrupy, heavy wine; you want something with verve and acidity to enliven the palate. This inexpensive Napa red does the trick, trading in oakiness and jamminess for fresh, bright cassis and spice.
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