Description:

The best Beef Stew you will ever make.

Source:

Marlene

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

This stew makes its own gravy. Can add dumplings, if you like.