Beef in beer
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Beef in beer
  Beef    Beer  
Last updated 6/12/2012 1:07:58 AM. Recipe ID 34245. Report a problem with this recipe.
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      Title: Beef in beer
 Categories: Beef
      Yield: 6 Servings
 
      3 tb Vegetable oil
      3 lb Boneless chuck cut into
           Chunks for stew
      6 c  Sliced onions (1 1/2 lb)
           Salt to taste
           Pepper to taste
      4    Garlic cloves, minced
      1 c  Beef stock or bouillon
      2 tb Brown sugar
      2 c  To 3 cup dark beer
           (microbrew preferred)
      1 lg Herb bouquet *
  1 1/2 tb Cornstarch - blended with
      2 tb Red wine vinegar
 
  Herb bouquet is 6 parsley springs, one bay leave and 1/2 teaspoon
  dried thyme tied in a cheesecloth.
  
  Preheat oven to 325.  Add oil to heavy skillet and heat until almost
  smoking.  Brown meat quickly in batches, do not crown the pan. Set
  meat aside.
  
  Reduce heat to medium, add onions (add more oil if necessary)and brown
  onions lightly for 10 minutes, stirring frequently. Remove from pan
  and set aside. Season with salt and pepper and then stir in garlic.
  
  Arrange half of the browned meat in dutch oven and season lightly
  with salt and pepper.  Spread half of the onions over the beef.
  Repeat with the rest of the beef and onions.
  
  Heat the stock in the skillet scrapping up any browned bits stuck to
  the bottom.  Stir in the brown sugar and pour over the beef/onion
  mixture. Add enough beer so the meat is barely covered. Bury the herb
  bouquet in the center of the meat chunks.  Bring the mixture to a
  simmer on top of the stove, cover and place in lower third of the
  preheated 325 degree oven. Cook at slow simmer for 2 1/2 hours.
  
  Remove herb bouquet. Drain liquid into a saucepan and skim off fat.
  Blend cornstarch mixture into the cooking liquid and simmer for 3 to
  4 minutes. Taste and correct seasoning. There should be about 2 cups
  of sauce. Pour sauce back over the meat.
  
  When ready to serve, cover the casserole and simmer for 4 to 5 minutes
  until meat is heated through.
  
  Serve with new potatoes or noodles garnished with parsley.
  
  Washington Post 2/7/96
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
                                        Date:
  




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Recipe ID 34245 (Apr 03, 2005)

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