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Tender Beef Stew With Melted Onions And




Source of Recipe


rgm


List of Ingredients




1½ lbs. beef stew meat, 1-inch cubes or substitute lamb stew meat
1 c. all-purpose flour, seasoned with salt and pepper
¼ c. vegetable oil
3 c. onions, sliced thinly
2 tbsp. tomato paste
1 c. Irish stout or substitute dark beer, or omit
2 tbsp. balsamic or red vinegar
2½ c. beef or chicken broth, low sodium
Salt, pepper, and Worcestershire to taste



Recipe



Coat the meat with the flour, and in small batches, sift off extra flour. Heat a wide, heavy bottom stew pot on medium high heat and add half of the vegetable oil. Add only half of the beef and brown well. Repeat with the remaining beef.

In the same pan, add the onions and cook for about 5 minutes until softened and a light golden brown. Add the tomato paste, stirring in well to coat the onions and cook for about 1 minute until a rusty reddish brown color. Add the stout or beer to the pan, scraping up all the browned bits from the bottom of pan. Boil until the stout is reduced by half. Return the browned meat to the pan. Add the vinegar and beef broth. Bring to a boil, cover and simmer gently for 1½ hours or until tender. Remove cover, season sauce to taste with salt, pepper and Worcestershire. Serve with mashed potatoes and seasonal vegetables. Happy St. Patrick's Day!