Recipe by EdsGirlAngie
Beef, beer, pearl onions, garlic, bay leaves, oregano and touches of brown sugar and red wine vinegar create a hearty winter or fall stew. Serve with buttered rice or egg noodles, and a simple vegetable side dish.
Top Review by steel-worker
I think you missed a part after you dredge the meat in flour should you not fry it in oil? This recipie sounded good but when I followed the recipie exactly it tasted horrible! Sorry it was bitter and way to much oregano. Not at all what I was looking for.
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 lbs beef stew meat, cut into cubes
- 10 white pearl onions, peeled
- 1 (12 ounce) bottle beer (dark is better, but a hearty lager is nice ...)
- 2 cups beef broth
- 2 cups water
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 2 bay leaves
- 2 cloves garlic, minced
Directions See How It's Made
- In a plastic bag, combine flour, salt and pepper.
- Add beef cubes and toss until coated with the flour mixture.
- In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
- Bring to a boil; skim off any foam.
- Add vinegar, brown sugar, oregano, bay leaves, and garlic.
- Bring to a boil again and simmer, covered, for 1-1/2 hour.
- Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
- This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
- To serve, remove bay leaves and serve with white rice or buttered egg noodles.