Savory Beef and Beer Stew
- Ready In:
- 2hrs 30mins
- 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
- 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.
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MARVILOUS! I had a chuck roast that needed to be delt with so it volunteered for last night's dinner. I was going to follow the recipe, I really was but as I was putting the peppercorns in the spice mill, my personal demon whispered in my ear, "Add 1/2 teaspoon fo Cummin seeds!" Well I can resist anything except temptation so I succumbed. Of course the sweetness of the cummin had to be offset so I added 1/2 teaspoon of cayenne. That being done I dusted the meat and proceeded to follow the rest exactly. It was wonderful last night but it was even better for lunch today. If it were possible to give it more than 5 stars or vote twice I would. Thanx for the great recipe. Pierre
My house smelled as good as this tasted! I used Becks beer. The meat was very tender and the taste/flavor was wonderful. I've never actually cooked with pearl onions before, as I have eaten them before and love them; they just melt in your mouth right along with the meat. I was pinched for time and ended up cooking this for about only a bit less than 2 hours and I added 2 cans of beef broth rather than 2 cups. I took a small amount of the broth out and whisked in some corn starch and re-added it to the pan; cooking it on medium, uncovered, after the first hour. Rather than serving this with rice or noodles, I made some red skinned mashed potatoes instead; served with steamed broccoli and baked rolls. We all loved it; me, DH and my 3 y/o! Thanks for posting!