Irene's Beer Stew
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1130 g
Onion (sliced)1 cup
Canola Oil1 cup
All-Purpose Flour2 tsps
Salt1 tsp
Black Pepper1.5 tbsps
Soy Sauce1.5 tbsps
Worcestershire Sauce1.5 tbsps
Steak Sauce2 tsps
Dried Thyme1 tbsp
Light Brown Sugar (optional)Directions:
1
Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes
2
Add garlic and cook, stirring, 5 minutes
3
Preheat oven to 325°F
4
Combine flour, salt, and pepper in a large bowl
5
Pat beef dry and toss with flour mixture
6
Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary
7
Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer
8
Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours
9
Season stew with salt and pepper
10
Cook onions in 2 tablespoons oil in a 6- to 8-quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes
11
Add garlic and cook, stirring, 5 minutes
12
Preheat oven to 325°F
13
Combine flour, salt, and pepper in a large bowl
14
Pat beef dry and toss with flour mixture
15
Heat 2 tablespoons oil in a large heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary
16
Add soy, Worcestershire, and steak sauces, bay leaves, thyme, and enough beer to pot to just cover beef and onions, then bring to a simmer
17
Cover pot and braise stew in middle of oven, stirring in brown sugar after about an hour if desired, until meat is tender, about 2 hours
18
Season stew with salt and pepper