Recipe - Beef In Beer

3 tablespoon Vegetable oil
3 pound Boneless chuck cut into
Chunks for stew
6 cup Sliced onions (1 One half lb)
Salt to taste
Pepper to taste
4 Garlic cloves, minced
1 cup Beef stock or bouillon
2 tablespoon Brown sugar
2 cup To 3 cup dark beer
(microbrew preferred)
1 lg Herb bouquet *
1 One half tablespoon Cornstarch blended with
2 tablespoon Red wine vinegar

Herb bouquet is 6 parsley springs, one bay leave and One half 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 One half 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:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini