Simply Cookbooks

I started this stew earlier today, and have been getting more hungry as the day goes on. It is a little chilly here in Michigan today, and Michigan Football is on, both Michigan State and University of Michigan. Red Wings are playing after they are finished so this is a great meal to start and eat when the excitement wear off.

RECIPE INGREDIENTS:
2 pounds lean round or stew beef, cut into 1-inch cubes
Salt to taste
2 large red onions, halved and thinly sliced
1/3 cup olive oil
4-5 potatoes cubed
3-4 carrots cubed
2 teaspoons brown sugar
3 tablespoons flour
2 cups beer (preferably dark, but light or nonalcoholic
beer is fine too)
1 cup beef stock
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage, crumbled
2 cloves of garlic minced

1. For the stew, heat the oven to 325°. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.

2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the crockpot with the onions.

3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don’t worry if it’s lumpy).

4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the crockpot with the beef and onions and pour in the liquid from the frying pan. Transfer everything to the crockpot, tightly covered, for about 6 hours.

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