Beef, Beer, and Onion Stew



3-1/2 pounds  blade steaks , 1 inch thick, trimmed and cut into 1-inch pieces

salt and ground black pepper to taste

3 tablespoons vegetable oil  

2 pounds yellow onions (about 3 medium), sliced about 1/4 inch thick (about 8 cups) 

1 tablespoon  tomato paste  

2  medium cloves  garlic , minced (2 teaspoons)

3 tablespoons all-purpose flour  

3/4 cup chicken broth  

3/4 cup beef broth  

1-1/2 cups beer (12-ounce bottle or can) 

1 teaspoon thyme 

2 bay leaves  

1 tablespoon cider vinegar


 Season the beef cubes with salt and pepper. Heat 2 teaspoons oil in large Dutch oven over medium-high heat; add about one-third of beef to pot. Cook without moving pieces until well browned, 5 minutes; Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

Add remaining 1 tablespoon oil to pan; 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, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned,about 10 minutes. Stir in garlic and cook, 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, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium and bring to full simmer, stirring occasionally; cover partially. Cook until fork inserted into beef meets little resistance, about 2 to 2-1/2 hours.

Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve.



6-8 servings


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