Beef, Beer, and Onion Stew

 

Ingredients:

3 1/2 pounds blade steaks , chuck roast or Stew Beef, cut into 1" pieces Salt Black pepper   3 tablespoons vegetable oil   2 pounds onions (about 3 medium), sliced 1 tablespoon tomato paste   2 medium cloves garlic , minced 3 tablespoons all-purpose flour   3/4 cup chicken broth   3/4 cup beef broth   1 1/2 cups Dark Beer (12-ounce bottle or can)  2 Tsp Thyme 2 bay leaves   1 tablespoon cider vinegar

Directions:

Preheat oven to 300 degrees.

Season beef generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add about one-half of beef to pot. Cook until meat is well browned. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. Set aside Cooked beef.

Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, add the browned beef and any accumulated juices. Salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until is tender, about 2 to 2 1/2 hours.

Discard bay leaves. Serve with Buttered Egg Noodles or Potatoes

 

Yields

6-8 servings