London Broil Stewed in Stout

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.

• Ready In: 3 hrs 20 mins
• Serves: 4-5

Ingredients

• 1 (2 lb) piece london broil beef, cut at least 1 inch thick
• 1⁄2 teaspoon coarse salt
• 1  teaspoon  freshly ground black pepper
• 3  tablespoons cornstarch
• 1⁄4 teaspoon dried thyme
• 1⁄4 slice bacon, cut into 1/4 inch pieces
• 1  clove garlic, peeled and cut lengthwise into small spikes
• 1  bay leaf
• 1  large onion, sliced 1/4 inch thick
• 1  cup stout beer or 1  cup dark beer
• 1  tablespoon honey
• 2  tablespoons red wine vinegar
• 1  tablespoon Worcestershire sauce
• 2  tablespoons tomato sauce (optional)
• 3  tablespoons cornstarch (optional)
• 3  tablespoons water (optional)

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.