Prep 1 hr
Cook 2 hrs
In ‘ Williams-Sonoma: One Pot of the Day’
- 4 tablespoons unsalted butter
- 4 slices bacon, about 4 oz., roughly chopped
- 4 yellow onions, thinly sliced
- 2 teaspoons firmly packed dark brown sugar
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- fresh ground pepper
- 3 lbs round steaks, cut into chunks about 3 inches wide (or chuck steak)
- 2 tablespoons olive oil
- 2 cups dark beer
- In a large, heavy pot, melt 2 T of the butter over med-high heat.
- Add the bacon and cook, turning, until crisp, about 3 minutes.
- Transfer the bacon to a paper towel to drain.
- Add the onions to the pot, sprinkle in the sugar, and sauté until the onions are a deep caramel brown, about 35 minutes.
- Stir in the garlic.
- Transfer the onion mixture to a plate.
- On another plate, stir together the flour, 1 tsp salt, and t tsp pepper.
- Turn the steak pieces in the seasoned flour, shaking off any excess.
- Melt the remaining 2 T butter with the olive oil in the pot over medium heat.
- Working in batches, sear the steak, turning occasionally, until browned on all sides, about 10 minutes.
- Transfer to a plate.
- Pour in the beer and stir to scrape up any browned bits on the pot bottom.
- Bring to a boil.
- Return the onion mixture and the steak to the pot.
- Cover and cook over low heat until the meat is very tender, about 2 hours.
- Divide the stew among shallow bowls and serve.