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Author Notes: The first time I cooked for my (now) boyfriend, I made this stew. I'm not going to make any long term promises, but the words beef & beer, said together, should get him pretty excited, and the taste will likely keep him in your arms for the night, if not longer. Serve alongside semi-sweet potato mash (pictured). —PhoebeLapine
- 1 pound beef chuck, cut into 1/2 inch chunks
- 2 sweet onions, sliced
- 3 cloves garlic, minced
- 1/2 tablespoon brown sugar
- 1 cup beef broth
- 1 cup dark beer
- 3 sprigs thyme, tied together
- 1 bay leaf
- Preheat the oven to 325 degrees.
- Pat the beef dry with several dish towels. Season with salt and pepper. Coat a large dutch oven with a thin layer of olive oil and brown the beef in batches over high heat, making sure not to crowd the pot. Set aside.
- Add the onions to the pot and saute in the leftover oil, making sure to scrape up any brown bits leftover from the beef, about 10 minutes. Add the garlic and the sugar, season with salt and pepper, and saute for an additional two minutes.
- Return the beef to the pot, and pour the broth and the beer over the top. Add the thyme and bay leaf, and bring to a simmer, then cover, and cook in the oven for 2 and a half hours, or until the meat is fully tender.
- Taste for seasoning, and serve alongside egg noodles or a simple potato mash.
- This recipe was entered in the contest for Your Best Beef Stew
Introducing the F52
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