Old-time beef stew

4 servings

Ingredients

QuantityIngredient
3poundsStewing beef, cut into
1Inch cubes
Salt and freshly ground
Pepper
1tablespoonUnsalted butter
1tablespoonOlive oil
1largeOnion, cut into medium dice
1largeCarrot, cut into medium
Dice
1Stalk celery, cut into
mediumDice
2largesGarlic cloves, minced
1tablespoonChopped fresh thyme, sage,
And parsley
Cracked red pepper to taste
2tablespoonsFlour
1cupBeef stock
cupDark beer
1tablespoonDark brown sugar
¼cupRed wine vinegar
1teaspoonChopped fresh thyme, or to
Taste

Directions

Preheat the oven to 350 degrees. Pat the beef cubes with paper towels.

Sprinkle well with salt and pepper.

Heat ½ tablespoon butter with the oil in a large heavy pot or Dutch oven over medium -high heat. Saute the meat, a few pieces at a time, until well browned and transfer to a plate.

Add the remaining ½ tablespoon butter to the pot and reduce the heat to medium-low. Add the vegetables, cook for 5 minutes. Add the garlic; cook 1 minute longer. Stir in the herbs, red pepper and flour. Cook, stirring constantly, for 4 minutes. Whisk in the stock, scraping the sides and bottom of the pot. Add the beer, sugar, vinegar, thyme and sauteed meat. Heat to boiling.

Cover and bake in the oven for 1½ hours. Let cool.

Reheat, covered, on top of the stove.

Yield: 6 servings

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