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Beef Stewed In Beer
3 tb Flour
Salt and freshly ground black pepper
2 lb Boneless beef chuck; cut into 2-inch cubes
1/4 c Vegetable oil
2 tb Butter
8 md Onions; thinly sliced
12 oz Dark beer or ale; preferably Belgian or stout ( 3/4 cup)
1/4 c Beef broth
1 Bay leaf
1/4 ts Dried thyme; crushed
2 ts Red currant jelly or brown sugar
2 ts Red wine vinegar
1/4 c Minced parsley for garnish
Season the flour with salt and pepper. Toss the beef cubes evenly with the mixture, shaking off excess and set aside for later.
In a 4- to 5-quart heavy casserole or Dutch oven over medium heat, heat the oil until hot (when the beef hits the oil, the fat should sizzle). In 2 batches so as to not crowd the pan, brown the beef on all sides until a deep golden color and remove to a bowl.
Add the butter to the oil and melt, then add the onions and cook, over medium high heat, stirring frequently for about 15 minutes or until the onions are soft and brown.
Slowly add the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon, to lift up the drippings. Set the meat over the onions and add the bay leaf and thyme, and season with salt and pepper to taste. Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2 hours or until tender.
Uncover the pot and the boil the liquid down a bit to thicken. Stir in the jelly or sugar and vinegar and simmer for another minute. Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.