Old-time beef stew

Yield: 4 servings

Measure Ingredient
3 pounds Stewing beef, cut into
1 \N Inch cubes
\N \N Salt and freshly ground
\N \N Pepper
1 tablespoon Unsalted butter
1 tablespoon Olive oil
1 large Onion, cut into medium dice
1 large Carrot, cut into medium
\N \N Dice
1 \N Stalk celery, cut into
\N medium Dice
2 larges Garlic cloves, minced
1 tablespoon Chopped fresh thyme, sage,
\N \N And parsley
\N \N 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
\N \N Taste

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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