London Broil Stewed in Stout

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

The london broil becomes very tender, and although the cooking takes 3 hours it has been worth the wait! Good served with mashed potatoes or buttered noodles.

Ingredients Nutrition

Directions

  1. Preheat the oven to 275 Deg.
  2. To prevent the meat from curling, trim off and discard the fat layer around it.
  3. Pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
  4. Dredge with the cornstarch, patting it well into the meat Pierce the meat in half a dozen or so places.
  5. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
  6. Lightly oil a heavy bottomed braising pan.
  7. Place the bay leaf in the center of the pan and the meat on top of it.
  8. Pile the onion slices on top of the meat Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions.
  9. Sprinkle on the rest of the salt and pepper.
  10. Cover the mount of meat and onions with a sheet of waxed paper.
  11. Seal the pot with two thicknesses of foil and press the lid down firmly.
  12. Put the pot in the oven and bake, undisturbed for 3 hours.
  13. Serve the beef hot, with the thin sauce poured over it.
  14. *Thenatural juice will be thin.
  15. If you want to"finish" it you can add 2 Tbs of tomato sauce and about 3 Tbs of cornstarch disolved in 3 Tbs of cold water.
  16. When the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.

Reviews

(2)
Most Helpful

This was OK, just didn't have much flavor. It did come out really nice and tender though

ShortieNJ January 03, 2009

This did not really turn out that well for us. I followed the recipe exactly and used Guiness Stout for the beer and an inch and a half thick london broil. I did not taste any distinct flavor and the meat was tough and chewey. Maybe 3 hours was too long??? Maybe the meat should have been marinated first? I did read that poking holes in the meat makes the meat less tender and dry because the juices escape.....

NcMysteryShopper January 12, 2005

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