Belgian Beef Stew

"In ‘ Williams-Sonoma: One Pot of the Day’"
 
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Ready In:
3hrs
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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.

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