Recipe by luciana
Delicious and excellent served with rice or mashed potatoes.
Top Review by KWB
***Okay, update on this review and another star added! After letting the flavors develop in the frige and serving it up with sour cream---Wow! Very yummy. It did, IMHO, need *something* and I was really uncertain what that something was. I was thinking more Dijon, but I'm seriously glad I went with the sour cream (well, actually, don't tell my DH, but it was yogurt--the bazillion calorie high fat kind so it isn't like I was going for health with the substitution--it was just what I had on hand). I can't describe exactly what it did except to "round out the flavor". It seemed to tangy/sour and the yogurt really softened it up and made it GREAT!***
(Original review) I did add about 2 T tomato paste because I had some to use up and I thought that the tomato would work and play well with the beef, beer, mustard, etc. I think I was wrong or this beef stew is just too tangy for me. It just didn't taste like I hoped or expected, but the tomato paste could definitely be the problem, so I'm not blaming the recipe as is. I am big into beef burgundy or mexican flavored pulled beef and wanted something different which this definitely is. My husband likes it, so no complaint on that count.
- 4 lbs lean stewing beef
- 3 medium onions, chopped
- 1⁄2 cup flour
- 2 tablespoons olive oil
- 6 garlic cloves, crushed
- 3 tablespoons brown sugar
- 1⁄4 cup red wine vinegar
- 4 teaspoons parsley, chopped
- 2 teaspoons thyme
- ground pepper
- 2 cups beef broth
- 1 cup beer
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 300 g mushrooms, halved
Directions See How It's Made
- Preheat oven at 325 F degrees.
- Cut beef into bite size pieces and roll them lightly into the flour.
- Heat oil, then stir fry meat, a little at a time, until golden brown and remove and place aside.
- Then stir fry the onion and garlic.
- In a large Dutch oven, add the beef, garlic, onions, brown sugar, vinegar, parsley, thyme, salt, pepper.
- Add hot broth and beer, dijon mustard, worcestershire sauce.
- Add also the carrots and mushrooms, stir to combine.
- Cover and bake for about 1½ - 2 hours OR until meat is very tender.