Dad's Favorite Beef Stew
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Beer gives this stew its distinctive nutty
flavor.
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3 pounds
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boneless beef chuck, cut into 2-inch
cubes
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1/2 teaspoon
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salt
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1/4 teaspoon
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black pepper
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2 tablespoons
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vegetable oil
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3
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large yellow onions, thickly
sliced
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1 teaspoon
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sugar
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1 12 oz can
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lager beer
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1-1/2 cups
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beef stock, or canned beef
broth
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1-1/2 teaspoons
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dried thyme, crumbled
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1
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whole bay leaf
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8
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medium-size carrots, peeled and cut
into 1-1/2-inch lengths
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1 pound
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small new potatoes (about 8),
unpeeled
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2 tablespoons
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arrowroot or cornstarch blended with
1/4 cup cold water
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1-1/2 tablespoons
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white wine vinegar
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1
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Season the beef with half the salt and pepper. Heat
the oil in a Dutch oven or 5-quart flameproof casserole over moderately high heat for 1 minute. Working in
batches, add the beef and brown on all sides -- about 7 minutes per batch. Transfer to a plate.
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2
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Add the onions, season with the remaining salt and
pepper, and sauté over moderate heat, stirring occasionally, for 8-10 minutes or until lightly browned. Add
the sugar and cook, stirring, 1 minute more.
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3
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Return the beef to the Dutch oven and add the beer,
stock, thyme, and bay leaf. Bring the stew to a boil, reduce the heat to moderately low, cover, and simmer for
1-1/2 hours or until the beef is tender. Add the carrots and potatoes, cover, and simmer 20-30 minutes
more.
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4
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Remove the cover and bring the liquid to a boil over
moderately high heat. Blend in the arrowroot mixture and cook, stirring constantly, for 2-3 minutes or until
the sauce thickens. Stir in the vinegar and remove the bay leaf.
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Servings: 8
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Recipe Type
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Main Dish, Meat, One-dish meal, Stew
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Recipe
Source
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Source: Reader's One Dish Meals
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