Old-time beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Stewing beef, cut into |
| 1 | Inch cubes | |
| Salt and freshly ground | ||
| Pepper | ||
| 1 | tablespoon | Unsalted butter |
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, cut into medium dice |
| 1 | large | Carrot, cut into medium |
| Dice | ||
| 1 | Stalk celery, cut into | |
| medium | Dice | |
| 2 | larges | Garlic cloves, minced |
| 1 | tablespoon | Chopped fresh thyme, sage, |
| And parsley | ||
| Cracked red pepper to taste | ||
| 2 | tablespoons | Flour |
| 1 | cup | Beef stock |
| 1½ | cup | Dark beer |
| 1 | tablespoon | Dark brown sugar |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Chopped 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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