Tuesday, November 13, 2012

Beef Stew with Beer over Barley

One pot meal that's easy to throw together.  You can add carrots, parsnips, potatoes if you want a more traditional stew in the last 20 minutes of cooking.  We had this over barley which we seldom eat, but is also excellant over brown rice.

3 lb. Beef chuck roast, trimmed and cut into 1 ½ “cubed
¼ C. Flour
4 Tbsp. Butter
6 Garlic cloves, minced
2 Tbsp. Cider vinegar
1 tsp. Thyme
1 Bay leaf
3 Yellow onions, thinly sliced
24 oz. Belgian ale
1 C. Beef stock
2 tsp. Brown sugar
2 tsp.  Parsley
¾ tsp. Tarragon
1 tsp. Bacon drippings

Season beef with salt and pepper.  Toss with flour in bowl to coat.  Heat 2 Tbsp. butter in large Dutch oven.  Brown beef in batches.  Remove and set aside.  Add remaining butter and bacon drippings.  Sauté onions and garlic until caramelized.  Add 12 oz. of beer.  Simmer until reduced by half.  Add beef, beer, stock, sugar, vinegar and herbs.  Bring to boil then simmer, covered about 1 ½ hours until tender.  Serve over barley or brown rice with crusty bread.