Prep 30 mins
Cook 2 hrs
From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder."
- 3 cups onions, thinly sliced
- 3 tablespoons oil (corn or grapeseed)
- 2 -2 1⁄2 lbs beef, cut into 1 . 5 inch cubes (boneless chuck, brisket, or round)
- salt and black pepper, to taste
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 teaspoon fresh thyme leaves or 1⁄2 teaspoon dried thyme
- 1 teaspoon fresh oregano leaves or 1⁄2 teaspoon dried oregano
- 1 1⁄2 cups dark bitter beer
- 1 tablespoon Dijon mustard
- chopped fresh parsley leaves (for garnish)
- Put the onion in a large flameproof casserole or deep skillet with a lid and cover it; place over medium heat and cook, checking and stirring every few minutes, until the onion is dry and almost sticking to the pan, about 15 minutes. At that point, add 2 TBS of the oil and cook, stirring occasionally, until the onion becomes a brown, soft mass, another 15 mins or so. Remove with a slotted spoon and add the remaining oil to the skillet.
- Raise the heat to medium-high and brown the meat on all sides, sprinkling it with salt and pepper as it browns. When the meat is brown, add the garlic and cook, stirring, for about 30 seconds. Return the onion to the pan, along with the herbs and beer. Bring to a boil, then adjust the heat so the mixture simmers; cover.
- Cook, checking occasionally to make sure the mixture does not dry out (unlikely, but if it does, add more beer), for about an hour, or until the meat is quite tender. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid. Stir in the mustard, then taste and adjust the seasoning. Garnish and serve or cool, cover, and refrigerate.