s BEEF AND BEER STEW ****
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s BEEF AND BEER STEW ****
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Ingredients
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Instructions Instructions: *** 3-6-2011 very good, used london broil again *** 1-20-09 great yummy used london broil as it was in the freezer *** Tracey Seaman From Every Day with Rachael Ray December-January 2008 EIGHT SERVINGS Prep Time: 30 min Cook Time: 3 hr (plus resting) Ingredients 5 pounds beef brisket, cut into 2-inch cubes Salt and pepper 1 stick (4 ounces) butter 4 pounds onions, sliced 6 tablespoons flour One 12-ounce bottle dark beer 3 cups beef broth 3 pounds yellow-fleshed potatoes, such as yukon gold, peeled and quartered 1 cup milk 1. Preheat the oven to 325¦. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet. 2. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. 3. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. 4. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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