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- The best Beef Stew you will ever make.
- 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). round steak (fat and gristle removed)
- 3 tbsp (45 ml) olive oil
- 1 small onion, sliced thin
- 1/2 cup (125 ml) water
- 2 tbsp (30 ml) flour
- 3/4 cup (175 ml) beer
- 2 cups (475 ml) beef broth or bouillion
- 4 clove garlic
- 2 tbsp (30 ml) brown sugar
- 1 bay leaf
- 3/4 lb (.3 kg). potatoes, cut into 1 inch pieces
- salt and pepper, to taste
- Cut round steak into bite size pieces and have ready.
- In a large pot over med-high heat, heat 1 tbsp (15 ml) oil; add onions.
- Cook until the onions soften and just start to brown, about 10 minutes.
- Remove onions from pot and set aside.
- Add 2 tbsp (30 ml) oil to pot and let heat for 1 minute.
- Add beef pieces until the pot is full, but not crowded.
- Brown the pieces, then transfer to a bowl.
- Repeat with remaining beef, add more oil if necessary.
- Turn heat to high and add water.
- Scrape up all the bits of meat stuck to the bottom of the pot.
- Toss the reserved browned beef with the flour.
- Combine floured beef and onions in the large pot with the water and drippings.
- Add beer, brown sugar, bay leaf, garlic, and enough broth to completely cover the meat.
- Salt and pepper to taste.
- Bring the stew to a simmer; cover, reduce the heat to low and let simmer gently for 1 1/2 hours.
- Add potato chunks and stir to mix.
- Cover and let simmer gently until the beef and potatoes are tender, about 60 mninutes.
- Remove the bay leaf before serving.
- This stew makes its own gravy.
Can add dumplings, if you like.
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