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Drunken Bull
Submitted by: Robert De Shong
A hearty stew made with beef chuck steak, onions and a sauce with beer, herbs and garlic.
Ingredients
- 2 lbs chuck steak, cut into 2 inch cubes
- 1 tbsp olive oil
- 1 onion, peeled, sliced in quarters and separated into layers
- 1 tbsp flour
- 15 oz beer
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
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Method
Heat oven to 275 degrees F. Heat the oil in a large Dutch oven until sizzling hot. Sear meat, a few pieces at a time, until dark, burgundy-brown all over. As pieces brown, remove to a plate, then add onions with heat still on high. Cook until onions brown on edges. Return meat along with any juices remaining on plate. Reduce heat to a simmer and slowly stir in flour using a wooden spoon. Gradually stir in beer, and bring mixture slowly to a simmer. Add thyme, bay leaf, garlic, salt and pepper. As soon as mixture begins to simmer, stir everything thoroughly, cover and place onto middle rack of oven. Cook covered 2 1/2 hours, but do not remove lid. Stir and serve hot.
Notes:
Number of Servings: 4
Submitted by: Robert De Shong ( See all of Robert De Shong Recipes )
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