Beef Stew with Beer and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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stew beef, onions, garlic, butter, flour, tomato paste, mushrooms, brown sugar, salt, dried thyme, pepper, bay leaf, beer cvt Ingredients:
2 1/4 pounds beef round (13436), cut in small cubes, cooked per recipe, net from 3 pounds fresh |
8 cups (about 4 large onions, thinly sliced) onions |
3 garlic cloves, crushed and minced |
1/2 cup butter |
1/4 cup flour |
1 can (6 ounces) tomato paste |
8 ounces (quartered large) mushrooms |
1 tablespoon brown sugar, firmly packed |
2 teaspoons salt |
1 1/2 teaspoons dried thyme leaves |
1 teaspoon ground black pepper |
24 ounces beer |
Directions:
1. In a large Dutch oven over medium-high heat, brown beef cubes on all sides. Remove beef cubes as they brown.
2. Combine onions, garlic and 1/4 cup butter in the same pan; reduce heat to low. Cook for 30 to 45 minutes, or until onions are well browned, stirring occasionally.
3. Combine remaining butter and flour in a heavy skillet. Cook over low heat for 30 to 40 minutes until mixture turns a rich brown. Stir occasionally.
4. Return beef cubes to Dutch oven with onions. Add tomato paste, mushrooms, brown sugar, salt, thyme, pepper and one bay leaf. Slowly pour beer into browned flour mixture, stirring constantly. Combine flour-beer mixture with beef and onion mixture; mix well. Heat to boiling. Cover Dutch oven with foil then cover with a lid. Cook in a 350° oven for 2 hours. Remove bay leaf before serving.
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