Prep 35 mins
Cook 2 hrs 30 mins
This is a delicious way to cook a cheap cut of beef. Adapted from Southern Living.
- 6 medium onions
- 1⁄2 cup all-purpose flour
- 4 lbs boneless beef chuck roast, cut into 1/2 inch chunks
- 3 tablespoons vegetable oil
- 2 (10 1/2 ounce) cans condensed chicken broth, undiluted
- 1 (12 ounce) bottle beer
- 1⁄2 cup red wine vinegar
- 1 cup chopped fresh parsley
- 3 tablespoons light brown sugar
- salt, to taste
- 3⁄4 teaspoon garlic powder
- 2 teaspoons dried thyme
- pepper, to taste
- 2 small bay leaves
- Cut onions in half, then slice and set aside.
- Add flour to a heavy-duty plastic zip-lock bag; add meat, seal bag and shake to coat the meat in flour.
- Heat oil in a large soup pot; add meat; cook and stir until meat is browned on all sides; drain if desired.
- Add onion, broth and remaining ingredients; bring to a boil.
- Cover and lower heat; simmer 2 to 2 1/2 hours or until meat is tender.
- Discard bay leaves before serving.