Recipe by stgmngrjan
From Cooking Light, Nov. '05. Dark beer adds depth to this beef stew-like dish. Serve with noodles. A tasty, easy dish.
Top Review by Mimi Bobeck
Wow! This is a super-fast version of this recipe. The one I am used to requires cooking in the oven for about 2 hours. I liked the short cut using the zip-lock baggie, but it came out a little bland - I will re-work this recipe again and adjust the seasoning. Maybe it was the reduced-sodium beef broth? I will re-post another review next time I make this and let you know what I find out.
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 2 1⁄2 lbs boneless chuck roast, trimmed and cut into 1 1/2 inch cubes
- 2 slices bacon, diced, uncooked
- 2 cups chopped onions (about 2 large onions)
- 1 tablespoon chopped garlic
- 1 (14 ounce) can reduced-sodium beef broth
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme (or 1/2 tsp. dried)
- 2 bay leaves
- 1 (12 ounce) bottle dark beer (Newcastle Brown Ale is suggested, for more flavor use a darker beer)
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
- Heat a large dutch oven over medium-high heat. Add bacon to pan; cook one minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.
- Add onion and garlic to pan; saute 5 minutes or until tender.
- Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley.