s BEEF AND BEER STEW **** s   

Yields: 0


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

Prep Time: 30 min
Cook Time: 3 hr (plus resting)


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
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.


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