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Old Time Beef Stew
3 lb Stewing beef, cut into 1 Inch cubes
Salt and freshly ground pepper
1 tb Unsalted butter
1 tb Olive oil
1 lg Onion, cut into medium dice
1 lg Carrot, cut into medium dice
1 Stalk celery, cut into md Dice
2 lg Garlic cloves, minced
1 tb Chopped fresh thyme, sage, and parsley
Cracked red pepper to taste
2 tb Flour
1 c Beef stock
1 1/2 c Dark beer
1 tb Dark brown sugar
1/4 c Red wine vinegar
1 ts Chopped fresh thyme, or to taste
Preheat the oven to 350 degrees. Pat the beef cubes with paper towels. Sprinkle well with salt and pepper.
Heat 1/2 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 1/2 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 1 1/2 hours. Let cool.
Reheat, covered, on top of the stove.
Yield: 6 servings.