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Brown Sugar and Beer Braised Beef Stew
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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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