The Best Beef Stew

The Best Beef Stew Ingredients

2 tb Butter	1/4 ts Dried oregano
2 tb Olive oil	1/4 ts Dried thyme
6 md Onions; cut in wedges	1/4 ts Salt
2 1/2 lb Stewing beef*	2 tb Olive oil
1/4 c All-purpose flour	2 c Mushrooms; thickly sliced
341 ml Beer; (one can)	Pepper
28 oz Canned tomatoes	Chopped fresh parsley

Instructions for The Best Beef Stew

* boneless short rib, blade or rump roast In large dutch oven or oven-proof casserole with lid, heat half the butter and oil over medium heat. Cook onions 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. Lightly coat meat in flour, shaking off excess. Heat remaining butter and oil in casserole 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 boil, stirring to scrape up brown bits from bottom. Simmer beer over medium heat until reduced by one-third, about three minutes. Return onions and beef to casserole, along with tomatoes and their juices, oregano, thyme, and salt. Cover snugly. Cook in preheated 325F oven 1 3/4 to 2 hours or until meat is fork tender. Heat olive oil in heavy skillet. Add mushrooms. 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. Makes 4 to 6 servings. Recipe by: Toronto Stars Best of the Year article, December 29, 1993 Posted to recipelu-digest by GramWag@aol.com on Feb 7, 1998

Main Ingredient: BeefCuisine: Uncategorized

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