12 December, 2012
Beef and Belgian Beer Stew
1 Tablespoon cooking oil
2 – 3 pounds London Broil (or beef round steak), cut into 1-2 inch cubes
2 medium-size sweet Vidalia or Mayan onions, peeled and sliced
3 Tablespoons flour
2 Tablespoons brown sugar
1 bottle (12 ounces) Belgian-style golden ale (recommend Prangster or Blue Moon) at room temperature
½ cup beef broth
2 bay leaves
1 teaspoon salt
In a large, heavy pot heat the oil over medium high heat. Add the beef slowly to keep the oil temperature constant, turn often and cook until all sides are well browned. Cook the beef in two batches if necessary to avoid overcrowding the pot or the beef will steam instead of browning. Remove the browned beef with a slotted spoon and set aside.
In the remaining oil, add the onions to the pot and cook for about 10 minutes, stirring often. Add the flour and brown sugar, stirring constantly for about 2 minutes.
Add the rest of the ingredients and then return the cooked beef into the pot.
Bring to a boil, then cover the pot and reduce heat to simmer for 2 hours – stirring occasionally to avoid burning on the bottom.
Remove the lid and continue simmering for about 15 minutes to thicken.
I like to add a handful of mushrooms in with the onions if I have any on hand.
Serve with egg noodles or over mashed or boiled potatoes.
If you have a crock pot large enough, you can use that instead of cooking it on the stove top. Brown the beef and caramelize the onions then add all the ingredients into a crock pot to cook on medium for 4 hours or on low for 6 hours. (I prefer a crock pot for less likelihood of burning or scorching the bottom.)
Original recipe published in the free magazine, “Something Extra,” distributed by Raley’s grocery stores.