Savory Beef and Beer Stew |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Beef, beer, pearl onions, garlic, bay leaves, oregano and touches of brown sugar and red wine vinegar create a hearty winter or fall stew. Serve with buttered rice or egg noodles, and a simple vegetable side dish. Ingredients:
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 lbs beef stew meat, cut into cubes |
10 white pearl onions, peeled |
1 (12 ounce) bottle beer (dark is better, but a hearty lager is nice ...) |
2 cups beef broth |
2 cups water |
2 tablespoons red wine vinegar |
1 tablespoon brown sugar |
1 tablespoon dried oregano |
2 bay leaves |
2 cloves garlic, minced |
Directions:
1. In a plastic bag, combine flour, salt and pepper.
2. Add beef cubes and toss until coated with the flour mixture.
3. In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
4. Bring to a boil; skim off any foam.
5. Add vinegar, brown sugar, oregano, bay leaves, and garlic.
6. Bring to a boil again and simmer, covered, for 1-1/2 hour.
7. Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
8. This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
9. To serve, remove bay leaves and serve with white rice or buttered egg noodles.
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