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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds lean beef for stewing, cut into 1/2-inch cubes |
1/4 cup all-purpose flour |
1/4 cup vegetable oil |
1 large onion, sliced |
3 cloves garlic, minced |
1/4 cup chopped fresh parsley |
2 tablespoons red wine vinegar, divided |
1 1/2 tablespoons firmly packed dark brown sugar |
1 tablespoon dried whole thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
1 (10 1/2-ounce) can beef consommé, undiluted |
1 (12-ounce) can beer |
hot buttered noodles |
Directions:
1. Dredge meat in flour; sauté in hot oil in a large skillet until browned. Transfer meat to an oven-proof 3-quart casserole, reserving drippings in skillet.
2. Sauté onion and garlic in pan drippings until tender; remove with a slotted spoon and add to meat. Discard pan drippings. Add parsley, 1 tablespoon vinegar, brown sugar, thyme, salt, pepper, and bay leaf to meat mixture, stirring well.
3. Add beef consommé to skillet. Bring consommé to a boil, scraping any browned bits from skillet. Pour consommé and beer over meat mixture, stirring until well blended. Cover and bake at 325° for 2 hours; remove from oven, and stir in remaining vinegar. Bring to a boil over medium heat, stirring frequently. Remove from heat; remove and discard bay leaf.
4. Serve stew immediately over hot buttered noodles.
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