|3 tablespoons||Vegetable oil|
|3 pounds||Boneless chuck cut into|
|Chunks for stew|
|6 cups||Sliced onions (1 1/2 lb)|
|Salt to taste|
|Pepper to taste|
|4||Garlic cloves, minced|
|1 cup||Beef stock or bouillon|
|2 tablespoons||Brown sugar|
|2 cups||To 3 cup dark beer|
|1 large||Herb bouquet *|
|1½ tablespoon||Cornstarch - blended with|
|2 tablespoons||Red wine vinegar|
Herb bouquet is 6 parsley springs, one bay leave and ½ teaspoon dried thyme tied in a cheesecloth.
Preheat oven to 325. Add oil to heavy skillet and heat until almost smoking. Brown meat quickly in batches, do not crown the pan. Set meat aside.
Reduce heat to medium, add onions (add more oil if necessary)and brown onions lightly for 10 minutes, stirring frequently. Remove from pan and set aside. Season with salt and pepper and then stir in garlic.
Arrange half of the browned meat in dutch oven and season lightly with salt and pepper. Spread half of the onions over the beef.
Repeat with the rest of the beef and onions.
Heat the stock in the skillet scrapping up any browned bits stuck to the bottom. Stir in the brown sugar and pour over the beef/onion mixture. Add enough beer so the meat is barely covered. Bury the herb bouquet in the center of the meat chunks. Bring the mixture to a simmer on top of the stove, cover and place in lower third of the preheated 325 degree oven. Cook at slow simmer for 2½ hours.
Remove herb bouquet. Drain liquid into a saucepan and skim off fat.
Blend cornstarch mixture into the cooking liquid and simmer for 3 to 4 minutes. Taste and correct seasoning. There should be about 2 cups of sauce. Pour sauce back over the meat.
When ready to serve, cover the casserole and simmer for 4 to 5 minutes until meat is heated through.
Serve with new potatoes or noodles garnished with parsley.
Washington Post 2/7/96
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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