Time
prep 0:45
total 3:45
Ingredients
| 1-1/2 lb. | beef chuck, cut in 1-inch cubes | | 2-1/4 tsp. | soy sauce | | 1-1/4 lb. | onions, sliced | | 1/4 cup | olive oil | | 1 clove | garlic, minced | | 2-2/3 tbsp. | flour | | 2-1/4 tsp. | Worcestershire sauce | | 2-1/4 tsp. | steak sauce | | 1 | whole bay leaf | | 1 tsp. | dried thyme | | 1 bottle | (12 oz.) beer (don't use dark) | | 1-1/2 tsp. | brown sugar | | 1/2 tsp. | black pepper | | 1/4 tsp. | salt |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 325°F. Cook onions in about 2 tablespoons of the olive oil in a 6-8 quart ovenproof pot over medium-high heat, stirring frequently until lightly browned, about 20 minutes. Add the garlic and cook for 5 minutes.
Combine the flour, salt and pepper in a large bowl. Pat beef dry and toss in the flour mixture. Heat 2 tbsp. oil in a large, heavy pan until hot but not smoking. Brown the beef in batches, adding the browned onions and more oil if needed.
Add the soy sauce, Worcestershire, steak sauce, bay leaf, thyme and enough beer to cover the beef and onions. Bring to a simmer. Cover the pot and braise the stew in the middle of the oven for 1 hour. Then stir in the brown sugar and return to oven for 2 more hours. Cook until meat is tender. Season with more salt and pepper to taste. Serve over cooked potatoes, rice or noodles.
Author's Comments
Irene was one of many customers who came into the diner. One night she brought in this stew for me to try. It was real good and she gave me the recipe for it. Irene is gone now but her beer stew lives on.
Similar Recipes
beer stew, soups, stews