Beef Stew
All time favorite! Serve stew over cooked buttered egg noodles.
INGREDIENTS:
3 lb lean beef stew meat, cut into 2-inch pieces
3 tbs All purpose flour
1 pinch Salt and freshly ground black pepper, to taste
4 tbs vegetable oil
3 large onions, chopped
3 large garlic cloves, finely minced
2 cup beef broth
1/2 tsp dried thyme, crumbled
DIRECTIONS:
1. Dredge beef in flour, shaking off excess. Heat 1 tbs oil in heavy large skillet over medium-high heat.
2. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes.
3. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tbs oil to skillet per batch.
4. Heat remaining 1 tbs oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown (caramelized), stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch oven.
5. Add broth, beer and thyme to beef/onion mixture. Cover and simmer until beef is fork-tender, approximately one hour 45 minutes.
6. Remove cover. Boil stew as necessary until liquid is reduced to sauce consistency.
Prep: 10 minutes
Cook: 45 minutes
Serves: 6