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.

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Ok, I'm drooling! This sounds so good. High 5 to you!
    Was this review helpful? Yes Flag
    " It was excellent "
    maureenlaw ate it and said...
    Mmm, comfort food at it's best! Thanks and 5 forks.
    Was this review helpful? Yes Flag

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