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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 3 pounds lean beef stew meat, cut into approximately 2-inch pieces
- All purpose flour
- 4 tablespoons vegetable oil
- 3 large onions, sliced
- 3 large garlic cloves, sliced
- 2 cups canned beef broth or 2 cups water and 1 1/2 tablespoons concentrated beef bouillon liquid
- 12 ounces dark beer
- 1/2 teaspoon dried thyme, crumbled
- Buttered Egg Noodles
- Chopped fresh parsley
Method
- Dredge beef in flour, shaking off excess.
- Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat.
- Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes.
- Transfer to heavy large Dutch oven.
- Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
- Heat remaining 1 tablespoon oil in same skillet over low heat.
- Stir in onions and garlic.
- Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes.
- Transfer onion mixture to Dutch over.
- Add broth, beer and thyme to beef mixture.
- Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
- Remove cover.
- Boil stew as necessary until liquids are reduced to sauce consistency.
- (Can be prepared 3 days ahead; refrigerate.
- Return stew to simmer before continuing.)
- Serve stew with egg noodles and garnish with parsley.
