Beef & Beer Vegetable Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 tablespoon olive oil (more if needed)
• 2 lbs lean chuck, cut into 1 1/2 inch cubes
• 2 teaspoons all-purpose flour
• salt & pepper, to taste
• 12 ounces dark beer
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons dijon mustard
• 1 bay leaf
• 1/4 teaspoon dried thyme, crumbled
• 1 tablespoon unsalted butter
• 2 large onions, sliced into rings
• 4 garlic cloves, chopped
• 4 medium carrots, cut into 1/2 inch pieces

Recipe

• 1 heat the oil in a large skillet over medium heat.
• 2 add beef skillet in batches--be careful and don't crowd pan; brown well on all sides.
• 3 remove from skillet using slotted spoon; when all beef is browned, return to the skillet.
• 4 sprinkle flour, stir to blend and season with a a little salt and pepper; cook 3 minutes.
• 5 remove to a dutch oven using a slotted spoon; degrease skillet.
• 6 place over medium-high heat. add beer and stir, scraping up any browned bits.
• 7 stir in the vinegar, mustard, bay leaf and thyme; pour the beer mixture over meat mixture.
• 8 melt butter in the skillet over medium-high. add onion and sauté until golden brown. add the garlic and sauté an additional 2 minutes. mix onions and garlic into meat.
• 9 bring stew to simmer. reduce heat to low; cover and cook until meat is tender, about 1 1/2 hours.
• 10 skim off the extra fat, if needed. add carrots and cook for an additional 30 minutes.
• 11 if stew is dry, add more water or broth as needed. if too liquid, cook uncovered until desired consistency.
• 12 serve hot and enjoy!