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This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.
- 3 1⁄2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
- 2 lbs yellow onions, sliced
- 2 teaspoons vegetable oil
- 1 tablespoon tomato paste
- 1 1⁄2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
- 2 garlic cloves, chopped
- 3 tablespoons flour
- 3⁄4 cup chicken broth
- 3⁄4 cup beef broth
- 1 tablespoon cider vinegar
- fresh thyme, tied into a small bundle with twine
- 2 bay leaves
- In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
- In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
- Add tomato paste, garlic and flour, stir and cook for 2 minutes.
- Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
- Add thyme bundle and bay leaves along with cider vinegar.
- Add the cooked meat in with it's juices.
- Season to taste with salt & pepper. Bring to a good simmer.
- Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
- Cook for 2-2 1/2 hours in a 300º oven.
- Before serving remove thyme bundle and bay leaves.
- Serve over cooked egg noodles.