Categories: Beef, Stew

Ingredients

• 4 tbsp vegetable oil
• 1 lb onions, sliced thin
• 3 lbs stewing beef (chuck), in bite-size pieces
• 1/4 cup flour
• 1 bottle (12 oz) beer
• 2-3 cups beef broth
• 2 bay leaves
• salt and pepper to taste
• 1 1/2 lbs russet potatoes, peeled and cut into 1-inch chunks

Directions

1. In a large pot over medium heat, heat 1 tbsp of the oil. Add onions. Cook until the onions soften and just start to brown, about 10 minutes.

2. While onions are cooking, heat a large saute pan over medium-high heat. Add 2 tbsp oil, let heat for 1 minute, then add beef pieces until the pan is full but not crowded. Brown the pieces and then transfer to a bowl. Repeat the procedure with the remaining beef, adding more oil as needed. Remove all of the beef from the pan, turn the heat to high and add 1 cup water. Scape up all the bits of meat stuck to the pan. Pour the mixture in with the onions.

3. Toss the browned beef with the flour. Add to the onions along with the beer, enough beef broth to completely cover the meat, the brown sugar, bay leaves and salt and pepper to taste. Bring the stew to a simmer. Cover and reduce heat to low and let simmer gently for 1 ½ hours.

4. Taste, adjusting seasoning with salt and pepper, then add the potato chunks. Stir to mix, cover and let simmer gently until the beef and potatoes are tender, about 1 hour.

5. Remove and discard the bay leaves.

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