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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This recipe is from Star's Best of the year article, 12/29/93 I tried it and its delicious! I added garlic to the recipe cant go wrong with garlic! Ingredients:
2 tbs butter |
2 tbs olive oil |
6 medium onions (cut in wedges) |
few cloves of garlic |
2 1/2 lbs stewing beef |
1/4 c flour |
341 ml beer (1 can) |
28 oz canned tomatoes |
1/4 tsp dried oregano |
1/4 tsp dried thyme |
1/4 tsp olive oil |
2 c mushrooms (thickly sliced) |
black pepper |
parsley (freshly chopped) |
* boneless short rib, blade or rump roast |
Directions:
1. Preheat oven to 325 degrees.
2. In a large dutch oven or oven-proof casserole dish with lid, heat half the butter and olive oil over medium heat.
3. Cook onions & garlic until beginning to brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden. Remove onions, set aside & wipe casserole dish.
4. Lightly coat meat in flour, shaking off excess flour.
5. Heat remaining butter & olive oil in casserole dish over medium high heat. Add meat in batches (pieces should not touch) and brown well on both sides. Add to onions
6. Pour off any fat.
7. Add beer and bring to a boil, stirring in to step up brown bits from bottom.
8. Simmer beer over medium heat until reduced by 1/3, about 3 minutes.
9. Return onion to casserole, along with tomatoes and their juices, oregano thyme, and salt. Cover snugly.
10. Cook in preheated 325 degree oven 1 hour to 1 hour and 45 minutes or until meat is fork tender.
11. Heat olive oil in heavy skillet. Add mushroom. Cook over medium heat about 5 minutes, turning at intervals, until nicely browned. Add to stew.
12. Adjust seasoning with salt and pepper.
13. Garnish with parsley.
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