Warming and savory, this is my very favorite dish with which to curl up when it's cold and dreary outdoors. Served over egg noodles and accompanied by some good crusty bread, a little cheese, a bottle of red wine, a good book and some blues on the iPod, it's a wonderful, relaxing, comforting meal. —Kayb
large yellow onions, halved lengthwise and sliced thin
olive oil, divided
beef stew meat, or chuck roast cut in 1 inch or so cubes
salt, pepper, flour
1 1/2 teaspoons
dried rosemary leaves, crumbled
1 12 ounces
bottle dark beer
1 1/2 tablespoons
cooked egg noodles, for serving
In This Recipe
Melt the butter with 2 tbsp of the olive oil in a Dutch oven. Add the onions and cook over medium high heat, stirring, until they begin to soften. Lower heat to medium and cook, stirring occasionally, until they caramelize. Remove to a bowl.
Salt and pepper beef and dust liberally with flour. Heat remaining olive oil in same Dutch oven and brown the beef in batches, removing to bowl with onions when browned.
Deglaze Dutch oven with beer, being sure to scrape up all the browned bits. Add beef and onions back to pot, along with beef stock, rosemary and thyme. Reduce heat to medium low, cover, and simmer for 2 hours.
Add brown sugar and mustard, stirring to blend, and cook for another 30 minutes. Taste and adjust seasonings. Dip out a half-cup of broth, allow it to cool, and stir in cornstarch until smooth. Add back to pot and cook for another 15 minutes.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!