Beef Stew with Beer
Ronnie's Notes
This is a good, hearty stew, perfect for cold weather. The beer gives it a slightly tangy flavor. You can make it a couple of days ahead. It freezes well too.
Region: Midwest
Instructions
Combine the flour, salt, pepper, thyme and oregano in a bowl.
Add the meat and toss the pieces to coat them with the mixture.
of the vegetable oil in a Dutch oven, large saucepan or heatproof casserole dish over moderate heat.
Brown the meat a few pieces at a time.
Remove the pieces as they brown.
When all the meat is browned, heat the remaining 2 TB.
vegetable oil in the pan.
Add the onion, garlic and parsley and cook for one minute.
Return all the meat (plus any accumulated juices) to the pan.
Add the beer and stock.
Bring the liquid to a boil, then lower the heat, cover the pan and cook the stew at a bare simmer for .
Peel and cut the potatoes and carrots into chunks and add them to the stew.
If the mushrooms are very large, cut them into chunks, otherwise add them whole.
Cook the stew another hour or until the meat is very tender.