susie-in-co
Well-known member
I also posted this in Favorites. This is so good on a winter night, even better the day after you make it. This is the stew I take to friends recovering from surgery, new baby, etc and have heard from many that it's the best beef stew they've ever had. We agree...thanks nlb, if you are around!
Really Rich Stew
Serving Size : 8
Preparation Time :4:00
2 pounds sweet onion -- thinly sliced
8 tablespoons butter -- divided
3 pounds stew beef -- cut into bite-sized pieces
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 12-oz bottle dark beer
1 cup beef stock
2 medium potatoes -- cut into bitesized pieces (2 to 3)
8 ounces frozen whole kernel corn -- or canned
8 ounces green beans -- fresh or frozen
8 ounces baby carrots
3 stalks celery -- cut up
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
2 bay leaves
Preheat oven to 325 degrees F. In a large Dutch oven pot or stock pot, caramelize onion in 4 T. of butter. Remove from pan and set aside. Brown meat in 4 T of butter. Remove from pan and set aside. Add brown sugar, flour, and mustard to butter remaining in pan, to make a roux. Cook 2 to 3 minutes until nice and bubbly, adding more butter if necessary. Add beer and beef stock. Simmer for 5 minutes. Return the onion and meat to the pot. Add any of the optional ingredients at this time. Add spices. Bring to boil. Remove from heat, cover with tight fitting lid and bake at 325 degrees F. for three to four hours. Remember to remove bay leaves before serving.
Really Rich Stew
Serving Size : 8
Preparation Time :4:00
2 pounds sweet onion -- thinly sliced
8 tablespoons butter -- divided
3 pounds stew beef -- cut into bite-sized pieces
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 12-oz bottle dark beer
1 cup beef stock
2 medium potatoes -- cut into bitesized pieces (2 to 3)
8 ounces frozen whole kernel corn -- or canned
8 ounces green beans -- fresh or frozen
8 ounces baby carrots
3 stalks celery -- cut up
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
2 bay leaves
Preheat oven to 325 degrees F. In a large Dutch oven pot or stock pot, caramelize onion in 4 T. of butter. Remove from pan and set aside. Brown meat in 4 T of butter. Remove from pan and set aside. Add brown sugar, flour, and mustard to butter remaining in pan, to make a roux. Cook 2 to 3 minutes until nice and bubbly, adding more butter if necessary. Add beer and beef stock. Simmer for 5 minutes. Return the onion and meat to the pot. Add any of the optional ingredients at this time. Add spices. Bring to boil. Remove from heat, cover with tight fitting lid and bake at 325 degrees F. for three to four hours. Remember to remove bay leaves before serving.