Ingredients: |
Ingredients: 3 tbsp. vegetable oil
3 lbs. boneless beef chuck, cut into 2-inch cubes
Salt and pepper
2 large onions, peeled, diced
3 red bell peppers, cored, seeded and diced large
3 tbsp. minced garlic
1 1/2 c. beef stock
16 oz. dark beer, or more
2 c. whole canned tomatoes, drained and roughly chopped
1 tbsp. dark brown sugar
2 tsp. dried thyme
2 whole cloves, crushed
1 bay leaf
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Directions: |
Directions:In a Dutch oven or other large, heavy pot with a lid, heat the oil over medium-high heat until very hot but not smoking. Dry the meat well with paper towels and sprinkle it generously with salt and pepper. Place meat in the pot in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, about 10 minutes total.
Transfer the pieces to a platter as they are done. Pour off the fat or add oil to the pot as needed so you have a total of about 2 tablespoons in the pot. Add the onions and bell peppers and cook, stirring occasionally, until the onions are translucent, 7 to 9 minutes.
Add garlic and cook, stirring, for 1 minute. Return the meat to the pot along with any juices that have accumulated on the platter, then add the stock, beer, tomatoes, brown sugar, thyme, bay leaf and crushed garlic, and stir well to combine. (If the ingredients are not completely covered, add enough extra beer to cover them.)
Bring to a simmer over medium heat and skim any scum off the top of the liquid. Cover the pot, reduce the heat to low, and simmer gently until the meat is fork-tender, 1 1/2 to 2 hours. When the stew is done, skim any scum from the top of the liquid. |
This recipe for Old-Style Chunky Beef and Beer Stew is from