The Best Beef Stew

Yields:	4-6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	2 hours
	Ready In	3 hours

Ingredients

2	tablespoons	butter
2	tablespoons	olive oil
6	medium	onions	cut in wedges
2 1/2	pounds	stewing beef	*
1/4	cup	flour, all-purpose
341	milliliters	beer	(one can)
28	ounces	tomatoes, canned
1/4	teaspoon	oregano	dried
1/4	teaspoon	thyme	dried
1/4	teaspoon	salt
2	tablespoons	olive oil
2	cups	mushrooms	thickly sliced
1	x	black pepper
1	x	parsley leaves	chopped, fresh

Directions

* 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 325 degrees F 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.

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Member Review

Grilled Fish A La Marocaine

We just made this recipe using chicken and it was great. The flavor was much different than I had expected, but quite good. With the addition of the Moroccan tomato and pepper salad, this was an extremely light, yet very flavorful meal. I would suggest some type of flat breads with this recipe.

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