The Best Beef Stew
From jay60411 14 years agoIngredients
- 2 tbs butter shopping list
- 2 tbs olive oil shopping list
- 6 medium onions (cut in wedges) shopping list
- few cloves of garlic shopping list
- 2 1/2 lbs stewing beef* shopping list
- 1/4 c flour shopping list
- 341 mL beer (1 can) shopping list
- 28 oz canned tomatoes shopping list
- 1/4 tsp dried oregano shopping list
- 1/4 tsp dried thyme shopping list
- 1/4 tsp olive oil shopping list
- 2 c mushrooms (thickly sliced) shopping list
- black pepper shopping list
- parsley (freshly chopped) shopping list
- * boneless short rib, blade or rump roast shopping list
How to make it
- Preheat oven to 325 degrees.
- In a large dutch oven or oven-proof casserole dish with lid, heat half the butter and olive oil over medium heat.
- Cook onions & garlic until beginning to brown, about 10 minutes. Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden. Remove onions, set aside & wipe casserole dish.
- Lightly coat meat in flour, shaking off excess flour.
- Heat remaining butter & olive oil in casserole dish over medium high heat. Add meat in batches (pieces should not touch) and brown well on both sides. Add to onions
- Pour off any fat.
- Add beer and bring to a boil, stirring in to step up brown bits from bottom.
- Simmer beer over medium heat until reduced by 1/3, about 3 minutes.
- Return onion to casserole, along with tomatoes and their juices, oregano thyme, and salt. Cover snugly.
- Cook in preheated 325 degree oven 1 hour to 1 hour and 45 minutes or until meat is fork tender.
- Heat olive oil in heavy skillet. Add mushroom. Cook over medium heat about 5 minutes, turning at intervals, until nicely browned. Add to stew.
- Adjust seasoning with salt and pepper.
- Garnish with parsley.
The Rating
Reviewed by 5 people-
Mmm, comfort food at it's best! Thanks and 5 forks.
maureenlaw in ST LOUIS loved it -
Ok, I'm drooling! This sounds so good. High 5 to you!
Valerievalinkenmore in Malott loved it
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