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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 medium onions |
1/2 cup all-purpose flour |
1 (4-pound) boneless beef chuck roast, cut into 1/2-inch cubes |
3 tablespoons vegetable oil |
2 (10 1/2-ounce) cans chicken broth, undiluted |
1 (12-ounce) can beer |
1/2 cup red wine vinegar |
1 cup chopped fresh parsley |
3 tablespoons light brown sugar |
1 tablespoon salt |
3/4 teaspoon garlic powder |
2 teaspoons dried thyme |
2 teaspoons pepper |
2 small bay leaves |
Directions:
1. Cut onions in half lengthwise, and slice. Set aside.
2. Place flour in a large heavy-duty zip-top plastic bag; add roast. Seal bag, and shake until roast is coated.
3. Brown roast in hot oil in a Dutch oven. Add sliced onion, broth, and remaining ingredients; bring to a boil. Reduce heat, cover, and simmer 2 to 2 1/2 hours or until roast is tender. Discard bay leaves.
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